Rooted in Uzbekistan's charcoal-charring tradition, this meze is made by grilling red peppers until the skins blacken, peeling them, then pounding with garlic, walnuts and coriander. Its spicy, smoky flavour makes it a fixture of cold meze spreads.
Grill the red bell peppers over charcoal, turning them, for 20 minutes until the skins are blackened.
Rest the charred peppers in a covered bowl for 10 minutes, then peel off the skins.
Pound the peeled peppers with the crushed garlic, walnuts, fresh coriander, olive oil, chilli flakes and salt in a mortar until coarsely textured.
Don't try to peel the peppers before they've steamed, or the skin won't come off easily. Allergens: contains tree nuts (walnut).
Toasted almonds can replace the walnuts for a lighter-textured dip.
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