Roasted red pepper salad (isot salatası)
Serves 1From: ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)
Ingredients
- 200 gRed bell pepper
- 51.6 gLemon juice
- 3 gGarlic
- 91.3 gOlive oil
- 3 gSalt
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Red bell pepper57%
- Olive oil26%
- Lemon juice15%
- Garlic 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Roast the peppers over fire, peel off the skins, slice them thin and place them on a serving plate.
In another bowl, combine the lemon juice with the olive oil, pounded garlic and salt.
Pour the mixture over the roasted peppers and serve.
Where this recipe comes from
From a published work: quantities come from ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014); the method is written in our own words.
- ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)Accessed: November 4, 2026
Last changed: November 1, 2026