Jatz, Roasted Peppers, Syrian Spice
Dishes Created By
Roast the capsicum over coals or a flame, burning all the skin. Place in a bowl and cover with cling film. Leave to steam and cool. Once cool, peel the capsicums, remove the stem and all the seeds. Dice the capsicum up finely, so they resemble tartare. Slice the mint and marjoram finely. Marinate the capsicum in the mint, majoram dried oregano, brown sugar & smoked paprika. Season with Sichuan pepper and fish sauce. To serve place a spoon full of the capsicum mix on top of the jatz and sprinkle with more of the sliced mint and marjoram.
- Serves One