Smoky Red Peppers with Garlic (Kozlenmis Kirmizi Biber)

These formed part of a long lazy lunch one hot June afternoon in Istanbul, watching kittens chase each other across the restaurant's terrace, recalled cookbook author Rebecca Seal. You can roast or broil the peppers for this dish, but the smokiest flavor comes from charring them directly over a gas ring.
Customer Reviews for Smoky Red Peppers with Garlic (Kozlenmis Kirmizi Biber)
This product has not yet been reviewed. Click here to continue to the product details page.