Közlenmiş biber (flame-roasted peppers with olive oil and vinegar)

A simple Turkish meze, often made from peppers grilled alongside meat on the barbecue. The smoky, sweet pepper also pairs well with yoghurt-based dishes.

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Method

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1. Roast the peppers whole, turning, directly over a gas flame, on a hot grill, or under the oven's grill setting, until the skin is blackened all over and blistered.
2. Place in a bowl, cover with foil or a lid, and let steam for 10 minutes. ⏱ Timer: 10 min
3. Peel off the skin, remove the stem and seeds (don't rinse with water, it loses flavour), and tear into strips.
4. Lay on a platter, and drizzle with the olive oil and vinegar. Sprinkle with the garlic, salt and parsley.
5. Let stand for at least 30 minutes to absorb the dressing, and serve at room temperature. ⏱ Timer: 30 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Keeps a week in the fridge in a jar, covered with olive oil.
• Also popular drizzled with garlic yoghurt (yoğurtlu közlenmiş biber).

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More middle east & caucasus ideas

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• Lahmacun (thin, spiced minced meat Turkish flatbread)
• Mücver (courgette, dill and feta fritters)
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• Haydari (thick yoghurt and feta dip with mint)
• Fasulye piyazı (white bean salad with onion, egg and tahini dressing)

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