Inspired by Uzbekistan’s tradition of charring vegetables over coals, this meze is made by grilling red bell peppers until their skins are blackened, peeling them, and pounding them with garlic, walnuts, and cilantro. Its spicy, smoky flavor makes it a favorite on cold appetizer platters.
Turn the red bell peppers on a barbecue grill and char them for 20 minutes, until their skins are blackened.
Place the charred peppers in a covered container and let them steam for 10 minutes, then peel them.
Pound the peeled peppers with the crushed garlic, walnuts, fresh cilantro, olive oil, red pepper flakes, and salt in a mortar until coarsely textured.
Do not try to peel the peppers before letting them steam in a covered container; the skins will be difficult to remove. Contains tree nuts (walnuts).
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