Smoky red peppers with garlic

Smoky red peppers with garlic

Közlenmiş kırmızı biber

By
From
Istanbul
Serves
2-4
Photographer
Steven Joyce

These formed part of a long lazy lunch one hot June afternoon in Istanbul, watching kittens chase each other across the restaurant’s terrace.

Ingredients

Quantity Ingredient
3 red peppers
1 garlic clove
200ml olive oil, or enough to cover

Method

  1. Line the area around the gas ring with foil. Turn on the flame and put the peppers directly over the heat. When the bottom of each pepper begins to blacken and blister, turn, using tongs. Once the peppers have charred, remove from the gas ring. Place in a plastic bag or plastic box with a lid and leave to cool – this makes them easier to peel.
  2. Once cool, gently rub and peel off the skins. (If possible, resist the urge to rinse them as this will wash off some of the flavour.) Cut the peppers in half and remove the seeds and stalks. Cut into 2.5 cm thick strips and place in a small serving bowl.
  3. Slice the garlic as finely as possible and add to the bowl. Cover with olive oil and stand until ready to serve – the longer they’re left, the more garlicky they’ll be. Serve at room temperature.

Tip

  • You can roast or grill the peppers for this dish, but the smokiest flavour comes from charring them directly over a gas ring.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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