A spreadable breakfast mezze made by roasting red bell peppers in the oven, mashing them with anchovy fillets, and mixing in olive oil.
Arrange the red bell peppers on a baking sheet and roast at 220°C / 430°F for 25 minutes, until the skins are charred. Transfer them to a bag and let them rest for 10 minutes, then peel.
Put the peeled peppers in a bowl with the anchovy fillets, crushed garlic, olive oil, and lemon juice. Mash and mix with a fork.
Refrigerate the spread for 12 minutes to let the flavors meld, then serve.
Allergen: Contains fish (anchovies). After roasting the peppers, letting them rest in a bag for 10 minutes makes them easier to peel.
Ançuezle biberin uyumu gerçekten çok güzel, kahvaltı sofrasına farklı bir tat kattı, herkes çok beğendi.
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