| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Turkish |
Salads, Turkish, Ethnic, Vegetarian, Vegetables |
4 |
Servings |
INGREDIENTS
| 6 |
|
Green bell peppers |
| 3 |
|
Garlic cloves, mashed |
| 1/2 |
c |
Vinegar |
|
|
Salt to taste |
INSTRUCTIONS
Cook peppers in a moderate oven or directly over a gas flame. Turn
frequently to ensure even cooking on all sides. When the skins are charred
& black, they are done. To peel, place peppers immediately into a plastic
bag & seal closed, cover with a towel & let stand for 30 minutes. Peel off
the skins & rinse in cold water, pat dry. Cut off the tops & remove seeds.
Cut lengthwise into 4 or 5 pieces & arrange on a serving dish.
Combine the rest of the ingredients, pour over peppers & refrigerate for
several hours. Serve at room temperature.
Ayla Esen Algar, "The Complete Book of Turkish Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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