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Közlenmiş Biber

Serves 4 to 6 Side vegan, Sides

Közlenmiş Biber

Közlenmiş Biber is a cherished staple in Turkish grill houses, where the simplicity of roasted peppers is celebrated with a touch of garlic and a generous drizzle of olive oil. Here, we've captured the essence of this dish as it's prepared at home. It's a common sight on tables that emphasize communal eating, where the act of sharing enhances the flavors and the experience.

The beauty of Közlenmiş Biber lies in its texture and taste—tender peppers with a smoky sweetness, enriched by the warmth of garlic and the tang of vinegar. Each bite is a perfect balance, underscored by the rich, fruity notes of olive oil and the subtle crunch of sea salt. It's a dish that invites everyone to reach in and savor together.

Ingredients

  • 6peppers — charred
  • 2 clovesgarlic
  • 80 mlolive oil
  • 1 tbspvinegar
  • to tastefine sea salt

Method

  1. Begin by washing 6 peppers thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel. Using a sharp knife, cut each pepper in half lengthwise and remove the seeds and stems. This ensures even cooking and makes them easier to handle later.
  2. Preheat a large, heavy-bottomed skillet or grill pan over medium-high heat. Add 80 ml of olive oil to the pan, allowing it to heat until it shimmers. This will help the peppers cook evenly and develop a nice char.
  3. Place the pepper halves in the pan, cut side down. Let them cook undisturbed for about 5-7 minutes, or until the skin becomes blistered and blackened in spots. This charring adds a smoky flavor characteristic of Közlenmiş Biber.
  4. Once the peppers are charred, flip them over using tongs. Continue cooking for another 5 minutes until the flesh is tender and the peppers are soft to the touch. The skin should be easy to peel away, indicating they are done.
  5. While the peppers are cooking, finely chop 2 cloves of garlic. Once the peppers are done, remove them from the pan and place them in a bowl. Cover the bowl with a plate or plastic wrap to let them steam for about 5 minutes, which will make peeling easier.
  6. After steaming, peel the charred skin off the peppers. It should slip off easily. Discard the skins and slice the peppers into strips.
  7. In a small bowl, mix the chopped garlic with 1 tablespoon of vinegar and a pinch of fine sea salt to taste. Drizzle this mixture over the peeled and sliced peppers, tossing gently to coat them evenly.
  8. Transfer the seasoned peppers to a serving dish. Taste and adjust the salt if necessary. Serve warm, allowing the flavors to meld and the dish to shine as a simple yet flavorful addition to any meal.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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