Bell peppers change in color as they ripen from olive, pale, and bright green to vivid yellow and red. The red ones are the ripest and sweetest. In Turkey they are roasted or deep-fried whole and served hot as a first course accompanied with yogurt or with a tomato sauce. There is no need to peel them. A long, pointed, piquant (but not hot) variety is also prepared in the same way.

　　

Ingredients

serves 6

　　6 fleshy bell peppers

　　2 cups plain whole-milk or thick Greek-style strained yogurt

　　

For the Tomato Sauce

3 cloves garlic, chopped

　　1–2 tablespoons extra-virgin olive oil

　　1 1/2 pounds tomatoes, peeled and chopped

　　1 tablespoon sugar

　　Salt

　　A good pinch of ground chili pepper or flakes

　　2 tablespoons vinegar

　　

Step 1

Put the bell peppers on a piece of foil on a baking sheet and roast in a preheated 350°F oven for 3/4–1 hour, until soft and browned in parts, turning them over once.

　　

Step 2

For the tomato sauce, heat the garlic in the oil, stirring for a few seconds only, until the aroma rises. Add the tomatoes, sugar, salt, and chili pepper, and cook, stirring occasionally, for about 20 minutes, until reduced and thick. Add the vinegar towards the end. Serve the peppers whole. Do not peel them. Pass around the yogurt and the tomato sauce for people to help themselves.

　　

Variations

Step 3

Mix 1–2 crushed garlic cloves with the yogurt and add a little salt.

　　

Step 4

Small eggplants, one for each person, can be roasted whole at the same time and served with the peppers.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf