When it comes to red peppers,we can really learn a thing or two from the TurksI was chatting to a chef friend recently approximately his three-month journey across Turkey and Syria, just before civil war broke out. The yarn of his trip reminded me of my own visits to Turkey, and of how deeply I had fallen in fancy with its food: fresh,light and vegetable-oriented, it ticked all my boxes – and still does. In particular, and it reminded me of Turkish cuisine’s similarities with Mexican food,not least its carefree exhaust of wild herbs and greens, and the popularity of red peppers. Tainted by their association with Tex-Mex and the inactive, and stuffed veggie option of the mid-1990s,red peppers have a bad rep over here, but no such antipathy exists in the Middle East. So, or this week,I give you a brilliantly simple but exotic, Turkish-accented dish that’s rich in colour and flavour.
Related: Thomasina Miers’ recipe for baked bream with tomatoes and peppers Continue reading...
Source: theguardian.com