Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Smoky Red Peppers with Garlic (Közlenmiş Kirmizi Biber)

Share

Lobo
Moderator
Moderator

Posts : 18029
Thanked : 883
Join date : 2013-01-12

Smoky Red Peppers with Garlic (Közlenmiş Kirmizi Biber)

Post by Lobo on Fri 29 Jan 2016, 7:16 pm


Smoky Red Peppers with Garlic (Közlenmiş Kirmizi Biber)

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
These formed part of a long lazy lunch one hot June afternoon in Istanbul, watching kittens chase each other across the restaurant’s terrace, recalled cookbook author Rebecca Seal. You can roast or broil the peppers for this dish, but the smokiest flavor comes from charring them directly over a gas ring.



  • Printer Friendly Version






  • 26

Ingredients:


  • 3 red bell peppers
  • 1 garlic clove
  • Generous 3/4 cup (7 fl. oz./200 ml) olive oil, or enough to cover

Directions:

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 let cool; this makes them easier to peel.

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 flavor.) Cut the peppers in half and remove the seeds and stalks. Cut into strips 1 inch (2.5 cm) thick and place in a small serving bowl.

Slice the garlic as finely as possible and add to the bowl. Cover with olive oil and let stand until ready to serve—the longer they’re left, the more garlicky they’ll be. Serve at room temperature. Serves 2 to 4.

Adapted from Istanbul, by Rebecca Seal (Hardie Grant Books, 2013).

Related Tips


  • All About Bell Peppers

    Current date/time is Fri 09 Dec 2016, 9:25 am