Letcho

Name: Letcho
Yield: Serves 4–6
Ingredients: pinch salt and freshly ground black pepper; 1 tbsp sugar; 1 tbsp tomato paste; 3 cloves garlic, sliced; 150 ml water; 2 onions, sliced; 2 tbsp sunflower oil; 3 red peppers, sliced; 3 yellow peppers, sliced

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

This Eastern-European salad recipe from our maternal grandmother contains peppers, onions, tomato and paprika, cooked slowly in a pan until beautifully sweet. It balances the stronger dips and sauces usually found on a mezze platter.

Ingredients

2 tbsp sunflower oil
2 onions, sliced
3 yellow peppers, sliced<

Stew
Vegan
Gluten-free

Method

Fry the onions until soft and translucent. Add the peppers and cook for about 3 minutes until they soften. Add the garlic, tomato paste, sugar, salt, pepper and water.

Cook for a further 15–20 minutes on a low heat. Adjust the seasoning if necessary.