Roasted Red Peppers with Zhug & Feta
These Roasted Red Peppers with Zhug & Feta are an unexpected and delicious appetizer packed with flavor!
Ingredients
For the roasted red peppers:
- 2 red bell peppers
For the Zhug:
- 1 tsp corriander seeds
- 1 tsp cumin seeds
- 1/2 cup cilantro
- 1/2 cup parsley
- 3 jalapenos, ribs and seeds removed
- 2 cloves garlic
- 2-3 Tbsp lemon juice
- 1 tsp salt, more to your taste
- 1/2 cup olive oil
To serve:
- 2 oz crumbled feta
Instructions
For the roasted red peppers:
- Place red peppers directly over a gas flame. Using tongs, turn peppers every so often until they are completely charred.
- Place charred peppers in to a glass bowl and cover with plastic wrap. This allows them to soften as they steam, making the skin easier to remove.
- Once slightly cooled and you're able to handle (no less than 10 minutes), rub the charred skin off the peppers. Slice peppers in half, removing the stem and seeds.
For the zhug:
- Using a mortar and pestle, grind corriander and cumin seeds gently. Alternatively, use the bottom of a glass to crush seeds. Place in food processor.
- Add herbs, jalapenos, garlic, lemon juice, and salt. Pulse to combine.
- With the motor of the food processor running, slowly add in olive oil. Process on high until sauce is smooth. Taste and add more salt or lemon juice as needed.
To serve:
- Layer roasted red peppers on a plate. Drizzle with zhug and sprinkle with crumbed feta.