Muhummara is popular condiment and dip in Lebanon, Palestine, Syria., served with grilled meats, fish and kebabs, or as a spread or dip for bread or pita.
Tag: Peppers
Töltött Paprika
The practice of stuffing vegetables actually originated with the Turks. But after years of domination by the Ottomans, Hungarians adopted töltött paprika as their own.
Sofrito
Sofrito is a mixture of flavorful vegetables and sometimes herbs that is lightly sauteed and used as a base for Latin soups, stews, rice, beans and braises.
Shrimp Etouffee
French for “smothered,” étouffée is one of the great dishes of southern Louisianan cuisine.
Salsa Romesco
Hailing from Tarragona in the northeast of Spain, romesco sauce gets its vermillion hue and smoky flavor from roasted red peppers.
Salade Niçoise
Light, refreshing and famous the world over, salade Niçoise puts fresh garden produce and fine Mediterranean ingredients to excellent use.
Migas
What started out as a simple, easy breakfast for poor shepherds has turned into a point of culinary pride for both Portuguese and Spaniards, served at all times of the day.
Lecsó
Originally a Serbian dish, lecsó has been fully assimilated into the Magyar kitchen. This simple pepper and tomato ragout is served both as a side dish and as an appetizer in Hungary.
Htipiti
A simple spread with loads of flavor, htipiti — also known as tirokafteri or kopanisti — is the perfect addition to a Mediterranean meze spread.
Chismol
Chismol, or chirmol, is the name of a simple fresh vegetable salsa that is popular in many of the countries of Central America, especially Honduras and El Salvador.