Turkish cuisine · Salads & Mezze

Charred Pepper Salad

Charcoal-roasted, peeled pointed peppers with garlic, vinegar and olive oil as a summer meze.

Ingredients · for 4 servings

• 8 red pointed peppers
• 3 cloves garlic
• 3 tbsp wine vinegar
• 5 tbsp olive oil
• 1 tsp salt
• 1/2 bunch parsley
• 1 tsp pul biber (Turkish pepper flakes)

Instructions

1. Wash the pointed peppers, pat dry and place on the hot charcoal grill or directly over a gas flame.
2. Roast all over for 12–15 min., turning several times, until the skin is blistered black everywhere and the flesh underneath gives softly.
3. Put the hot peppers in a bowl, cover with a plate and let them sweat for 15 min. – the steam loosens the skin almost by itself.
4. Remove the skin, stem and seeds without rinsing the peppers under running water, or the smoky flavour is lost, and tear the flesh into wide strips.
5. Mix the garlic, crushed to a paste, with vinegar, olive oil and salt, pour over the pepper strips and let marinate for at least 30 min.
6. Arrange cold on a shallow platter, sprinkle with chopped parsley and pul biber, and serve with bread for dipping.