I mentioned roasted red peppers in my last post about oven-roasted tomatoes on toasted crusty bread – here is how to do them:
This is a meze that I regularly make in summer. How can you not, when you see the mounds of glorious pillarbox red peppers/kırmızı biber for sale in the local markets? Turkish red peppers, by the way, are long and thin-skinned,not as sweet as the western kind but delicious in their own way. I’ve never tried doing this with that other type but I am sure the method is identical. Roasting these local ones is certainly not difficult. The only slightly time-consuming part is the actual preparing of the peppers prior to arranging them on the oven tray. This is true for so many of these Turkish meze: fresh ingredients are demanding, they will not wait!
|ready to go in the preheated oven|
|cooling slightly before peeling off the skin|
|before adding the garlic|
|this is what börülce look like|