Name: Slada felfla (capsicum dip)
Cook time: 45 min
Total time: 45 min
Ingredients: 4 red capsicums (bell peppers) (1.4kg); 3 clove garlic, unpeeled; 2 tablespoon olive oil; 1 tablespoon red wine vinegar; 1 tablespoon lemon juice; 1 tablespoon finely chopped preserved lemon rind; 1/2 teaspoon hot paprika; 2 tablespoon finely chopped fresh coriander (cilantro)

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.

Makes 1.5 Cup

Cook

45M

Ingredients

4 red capsicums (bell peppers) (1.4kg)

3 clove garlic, unpeeled

2 tablespoon olive oil

1 tablespoon red wine vinegar

1 tablespoon lemon juice

1 tablespoon finely chopped preserved lemon rind

1/2 teaspoon hot paprika

2 tablespoon finely chopped fresh coriander (cilantro)

Method

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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