Hot red pepper paste

Hot red pepper paste

By
From
Turquoise
Serves
4-6
Photographer
Lisa Cohen and William Meppem

On our very first day in Istanbul we ate in a tiny pide restaurant. The first thing to arrive on the table was a small pot of spicy red pepper paste, a dish of butter and a plate of crumbled white lor cheese. We ate these with big puffed-up rounds of flat bread, straight from the wood-fired oven, and thought we’d arrived in heaven. This is our version of the pepper paste – it is quite chilli-hot, so a little goes a long way. Serve it on warm flat bread with chilled unsalted butter and lor. If you can’t get hold of lor, then another crumbly white cheese, such as Wensleydale or a mature goat’s cheese, will do nicely.

Ingredients

Quantity Ingredient
3 long red peppers
3 long red chillies, seeded
1 teaspoon pomegranate molasses
1/2 teaspoon dried mint
2 tablespoons mint leaves, shredded
2 tablespoons extra-virgin olive oil
2 spring onions, finely diced
1 small lebanese cucumber, peeled, seeded and diced
1 lemon, juiced
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Method

  1. Preheat the oven to 200ºC. Roast the peppers and seeded chillies for 20 minutes on a foil-lined baking tray, turning once, until the skins blister and char. Remove from the oven and leave to cool.
  2. When cool enough to handle, peel the skins away from the peppers and pull away the seeds and membranes. Roughly chop the peppers and tip into a vitamiser. Use a sharp knife to scrape the flesh of the chillies away from the skins – this is easier than trying to peel them. Add the chilli flesh to the vitamiser with the remaining ingredients. Whiz to a fine purée, then taste and adjust the balance of salt and lemon if necessary. Chill, covered, until ready to eat. This dip will keep for up to 3 days.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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