Grilled long green capsicums

Grilled long green capsicums

Sivri biber

By
From
Istanbul
Serves
4
Photographer
Steven Joyce

Although we associate hot, pickled, thin green chilli peppers with kebabs, in Istanbul meat is just as often served with grilled or roasted small, long, mild green capsicums. Their intense, slightly bitter flavour makes a lovely pairing with meats and fish.

Ingredients

Quantity Ingredient
4-8 small, long, mild green capsicums
vegetable oil

Method

  1. Heat a griddle pan or frying pan until very hot. Alternatively, set the grill to its highest heat. Brush the capsicums with just a splash of oil to prevent sticking.
  2. Place the capsicums in the pan or under the grill and cook until they just begin to blister and blacken – about five minutes. Turn and do the same to the other side. Remove from the heat. The capsicums will begin to collapse slightly but should still have a little texture.
  3. Serve whole or sliced on top of grilled chops, alongside kebabs, in wraps or with simple fish dishes.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again