Preparation info
  • Serves

    Six to Eight

    • Difficulty


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.


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


  1. Wipe the green peppers, remove the cores and seeds and slice the flesh into strips.

  2. 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.