Tatbileh – Arabic dip with peppers, garlic and lemon

Ingredients for 2 servings:

• 5 bell peppers, green
• 4 garlic cloves
• some lemon juice
• some salt
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest period approx. 7 days; Total time approx. 7 days 20 minutes

Simple and delicious – vegan and oriental

Roughly chop the bell peppers and garlic. Blend in a blender until small pieces are still visible (alternatively, you can chop both very finely, but this will obviously take more time). Mix a little water with lemon juice and salt until the salt is dissolved. Mix the lemon-salt water and the bell pepper-garlic mixture together and fill boiled screw-top jars. The amount specified in the recipe should make about 2 large jars. Top each jar with a tablespoon of olive oil and mix again. Store the tightly sealed jars with the lids facing down at room temperature for one week; then the tatbileh is ready to eat. It tastes best in small quantities with hummus and flatbread or white bread, but it can also be served with rice or potatoes, for example.