Roasted Red Peppers with Feta

Name: Roasted Red Peppers with Feta
Yield: Serves Four
Cuisine: Tunisian
Ingredients: peel of 1 preserved lemon, cut into small pieces; salt; 4 fleshy, red (bell) peppers; 200 g/7 oz feta cheese, crumbled; 30–45 ml/2–3 tbsp olive oil; 30 ml/2 tbsp capers

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Roasted red peppers, particularly the long, slim, horn-shaped type, with sweet, thick flesh, are eaten throughout the Middle East and Mediterranean regions. This Tunisian Jewish dish is delicious: sweet, pungent, tangy and savoury.

Ingredients

4 fleshy, red (bell) peppers
200 g/7 oz feta cheese, crumbled

Africa
Tunisia
Starter
Preserve
Mediterranean
Vegetarian
Gluten-free

Method

Preheat the grill (broiler) on the hottest setting. Roast the red peppers under the grill, turning frequently, until they soften and their skins begin to blacken. (Alternatively, spear the peppers on skewers and turn them over a gas flame, or roast them in a very hot oven or over a barbecue.) Place the peppers in a plastic bag, seal and leave them to stand for 15 minutes