Felfel bi Zeit

December 9, 2011

Ingredients

Preparation

Bell peppers marinated in olive oil are one of my favorite pickles. Roast and peel fleshy red bell peppers (see page 84). Put them in a jar and cover with olive oil. You may add a little salt, lemon juice, and crushed garlic. Moroccans add a touch of ground chili pepper.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.

TagsPickle Condiment Middle Eastern Bell Pepper Vegetable Lemon Citrus Fruit Garlic Root Vegetable Vegan Vegetarian Nut Free Dairy Free Gluten Free No-Cook Cookbooks

Recipe notes

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