Name: Red pepper & baked egg galettes
Yield: Serves 4
Cuisine: Israel
Ingredients: 4 medium free-range eggs (or 160 g feta cheese, crumbled), plus 1 lightly beaten; 1½ tbsp coriander leaves, roughly chopped; 30 g soured cream; 3 small onions, halved and cut into 2 cm wide wedges; 4 medium red peppers, halved, deseeded and cut into 1 cm wide strips; 4 thyme sprigs, leaves picked and chopped; salt and cracked black pepper; 1 tsp ground coriander; 1½ tsp ground cumin; 250 g best-quality, all-butter puff pastry; 6 tbsp olive oil, plus extra to finish; 1½ tbsp flat-leaf parsley leaves, roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jerusalem

By Yotam Ottolenghi and Sami Tamimi

Published 2012

About

Sit in any Arab restaurant in Jerusalem and before you know it the table fills up with tons of little salady mezzes of every consistency and colour (we always wonder how anyone manages to stomach anything after this but once the famous grilled meat skewers arrive, it is plainly obvious, in a very practical way). Roasted red peppers are very respectable members of the mezze clan. They are sweet (everybody loves sweet in Jerusalem), juicy and wonderfully colourful.