Hungarian sweet pepper stew

Hungarian sweet pepper stew

Lecso

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

One of the classics of Hungarian cuisine, this consists of sweet peppers simmered with onion, tomatoes and paprika. Sometimes one or two hot peppers (called banana chillies or bogyiszloi) are included. Lecso may be served on its own, with rice or with scrambled eggs. As lecso can be served hot or cold, it is often served for the Sabbath.

Ingredients

Quantity Ingredient
900g red or green peppers
4 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 teaspoons hungarian paprika
675g ripe tomatoes, peeled, deseeded and chopped
salt

Method

  1. Remove the core, pith and seeds from the peppers and cut into strips about 1cm thick.
  2. Heat the olive oil in a large frying pan and add the onion. Cook over a moderate heat until it starts to turn golden, then stir in the paprika. Add the peppers, cover and simmer for 10 minutes. Add the tomatoes and season with salt, then cover and simmer for a further 30 minutes or until the peppers are soft. Serve hot.
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