Quick & Easy

Slada felfla (capsicum dip)

Red capsicum dip is nutritious, tastes great and is very easy to make. Here, we've given you a spiced up Moroccan version. Serve dip with crusty bread; we used toasted pitta bread.
slada felfla (capsicum dip)
1.5 Cup



1.Preheat oven to 220°C/425°F. Oil oven trays.
2.Quarter capsicums; discard seeds and membranes. Roast, skin-side up, with garlic about 30 minutes or until skin blisters and blackens. Cover capsicum and garlic with plastic or paper for 5 minutes, then peel away skins.
3.Blend or process capsicum, garlic, oil, vinegar, juice, preserved lemon and paprika until smooth. Stir in coriander; season to taste.

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