This salad is in no way Turkish.
They have it in what you call 'Eastern' restaurants in Israel, which basically means Arab food. There are many salads that resemble it, but each differs from the others in some essential way. It's hard to explain how it's different to, say, a tourist, but it totally is.
I decided I have to make this along with my hummus, and so I needed to figure out just what makes it different, and how do you make it.
Surprisingly, I couldn't find any believable instructions, so I did it the way I thought would be most fun, which I'm sure is not how they make it in restaurants (takes too much time and effort) but it came out surprisingly like the real thing.
1 Red bell pepper, large.
2 Ripe tomatoes.
4-5 Garlic cloves (do not peel them, just brake them from the head without separating from each other).
1 Hot red pepper.
1 Medium onion, chopped.
Handful of chopped parsley (again, flat-leaved).
1-2 Tbs tomato paste.
Salt and sugar.
- Preheat oven to 200c.
- Roast the peppers, tomatoes and garlic, brushing them with olive oil. Turn after about 10 minutes. Remove when the bell pepper is soft.
- Peel the tomatoes and peppers, squeeze out the garlic's flesh.
- Mix the roasted vegetables in a large bowl, grind with a hand mixer. Start by putting just a little of the hot pepper, and then adjusting to taste.
- Mix in the tomato paste, and salt and sugar (about 1/2 tbs of sugar should do).
- Add the chopped onion and parsley.
- Cool down.
Best served with hummus and pita.