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Felfel bi Zeit

Ingredients

Preparation

  1. Bell peppers marinated in olive oil are one of my favorite pickles. Roast and peel fleshy red bell peppers (see page 84). Put them in a jar and cover with olive oil. You may add a little salt, lemon juice, and crushed garlic. Moroccans add a touch of ground chili pepper.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsPickleCondimentMiddle EasternBell PepperVegetableLemonCitrusFruitGarlicRoot VegetableVeganVegetarianNut FreeDairy FreeGluten FreeNo-CookCookbooks
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