Name: Lecsó
Yield: Serves Six to Eight
Cuisine: Hungarian
Ingredients: 30 ml/2 tbsp vegetable oil; 5 green (bell) peppers; 8 garlic cloves, sliced; 1 onion, sliced; 450 g/1 lb plum tomatoes, peeled and chopped; 15 ml/1 tbsp paprika; sugar and salt, to taste; crusty bread, to serve

Preparation info

Serves
Six to Eight

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This is a thick, flavourful mixture of long-simmered peppers and tomatoes. A favourite dish of Hungary, it may be eaten on its own or added to almost anything else: chicken, stews, eggs, or simply prepared as a salad.

Ingredients

5 green (bell) peppers
30 ml/2 tbsp vegetable oil

Method

Wipe the green peppers, remove the cores and seeds and slice the flesh into strips.
Heat the oil gently in a large pan, then add the onion and cook over a low heat for 5 minutes until just softened and pale gold in colour.