Bati Restaurant's Roast Pepper Salad (Biber Terator)
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Bati Restaurant's Roast Pepper Salad (Biber Terator)
  Roast    Pepper    Salad  
Last updated 6/12/2012 1:07:34 AM. Recipe ID 33622. Report a problem with this recipe.
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      Title: Bati restaurant's roast pepper salad (biber terator)
 Categories: None
      Yield: 2 Servings
 
      8    Peppers (the idea is to mix
           -sweet and hot varities to
           -taste, perhaps a half
           -dozen sweet red peppers, a
           -few slightly hot banana
           -peppers, and a couple
           -jalapeno peppers,
           -depending on what's
           -available in your area.
           -Experiment) (up to 12)
      2    Tomatoes
      6    Garlic cloves
      1 ts Salt
      1 c  Red wine vinegar, approx
    1/3 c  Olive oil, approx
 
  Those of you in the US may have heard this on Sundays NPR broadcast of
  "Weekend All Things Considered"; so here for the world:
  
  Note: Feel free to vary the quantities and ingredients of this recipe
  to suit your taste. As Bati Restaurant makes it, the salad is
  slightly spicy, but not too hot, with a definite, but not puckering,
  vinegar flavor.
  
  Preheat oven to 450 degrees
  
  Roast peppers on a baking sheet until they soften and blister enough
  so you can peel them. Put them a brown paper bag or covered pot until
  they're cool enough to handle; then peel, remove any stems and seeds,
  and coarsely chop so each chunk is about one to two inches square.
  Coarsely chop the tomatoes and add to the peppers.
  
  Coarsely chop the garlic, then grind with salt using a mortar and
  pestle or any makeshift tool, until the mixture has turned to paste.
  Whisk into the vinegar.
  
  Whisk the olive oil into the vinegar-garlic mixture, toss with the
  peppers and tomatoes ... and enjoy! Tarik likes to let the salad sit
  for a couple hours before serving and then he spoons yoghurt
  sprinkled with raw minced garlic on top. Goktan, on the other hand,
  likes to eat his roast pepper salad the moment it's done...dunking
  big chunks of crusty bread into the vinaigrette as he does so....




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Recipe ID 33622 (Apr 03, 2005)

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