This is another wonderful Turkish paste which makes a delicious canapé spread.
Recipe information
Yield
serves 8
Ingredients
4 large red bell peppers
1 cup finely chopped walnuts
4 cloves garlic
Salt
Juice of 1/2–1 lemon
1 tablespoon extra-virgin olive oil
Pinch of chili pepper or flakes
Preparation
Roast the peppers by turning them under the broiler or in the hottest oven until their skins blacken and blister, then skin them and remove the seeds (see page 84). Blend the peppers to a paste in the food processor, add the rest of the ingredients, and blend very briefly—just enough to mix them well.
