Starter Fasting
Roasted peppers with garlic
Three ingredients and a way of roasting that every Macedonian household knows by heart.
Recipe from Туѓино Јабано
- Prep
- 35 min
- Cook
- 35 min
- Total
- 1 hr 10 min
- Fasting
- Suitable
Ingredients 6 ingredients
Method
- Roast the peppers on a barbecue or straight over a flame, turning them until the skins are blackened and blistered all over. You want burnt skin, not burnt flesh — work fast and hot.
- Pile them hot into a bowl and cover with a plate or a bag for 20 minutes.
- Peel the skin off with your fingers, not under running water — the water carries away with it all the smoky flavour you have just made.
- Pull out the stalks and seeds and tear the peppers by hand into wide strips. Torn, not cut: the ragged edges hold the dressing better.
- Lay them on a shallow plate, scatter over the finely chopped garlic and coarse salt, and pour over the oil and vinegar.
- Leave them at room temperature for at least half an hour before serving. With bread, as meze, or alongside roast meat.
If you cannot find it
Substitutions that work outside Macedonia.
- Long red peppers
- Romano or ramiro peppers; jarred Spanish piquillo peppers work if you have no time to roast.
- Red wine vinegar
- Cider vinegar or lemon juice.
- Raw garlic
- Garlic roasted in the same oven, softer and sweeter.
