Roast red peppers with olives and capers from Zaitoun: Recipes and Stories from the Palestinian Kitchen (page 44) by Yasmin Khan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried oregano and sumac for za’atar.

  • billcranecos on July 22, 2024

    Peppers needed longer to cook than indicated. Delicious flavors.

  • hashi on November 29, 2023

    Tasty side that can be easily modified.

  • Kag2020 on April 24, 2022

    Made as written except for the addition of a bit of grated pecorino during the last ten minutes. Took at least a half hour longer to cook (could have just been my peppers). Reminded me of a puttanesca sauce, even with the za’atar. Particularly appealing at room temperature when all the flavors had melded. Would love it as part of a meze/tapas table.

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