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.

  • 45 mins cooking
  • Makes 1 Cup
  • Print


Slada felfla (capsicum dip)
  • 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)
  • 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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