A light meze made by combining red and green peppers roasted on the stovetop or in the oven with garlic, olive oil and lemon. With its smoky aroma and slightly sour balance, it often finds a place at meze tables.
Char the peppers over an open flame or in a preheated oven, turning them until the skins blacken and soften.
Put the charred peppers in a bag and let them steam for a few minutes, then peel the skins, remove the seeds, and cut into thin strips.
Mix the chopped peppers with crushed garlic, olive oil, lemon juice and salt.
Transfer the salad to a serving plate, sprinkle with parsley, and serve at room temperature or cold.
Important: While roasting the peppers, putting them into a sealed bag as soon as the skins are charred makes the skins easy to peel off. Caution: If adding raw garlic, use a small amount — its sharpness mellows after resting for a day. The salad stays fresh in the refrigerator for 1-2 days.
If you prepare the peppers a day before charring them and let them rest in the refrigerator, the aroma of the garlic and olive oil settles in better.
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