Рецепт Bati Restaurant's Roast Pepper Salad (Biber Terator)
by Global Cookbook

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Ингредиенты

8 x Peppers (the idea is to mix sweet and warm varities to taste, perhaps a half dozen sweet red peppers, a few slightly warm banana peppers, and a couple jalapeno peppers, depending on what's available in your area. Experiment) (up to 12)
2 x Tomatoes
6 x Garlic cloves

Those of you in the US may have heard this on Sundays NPR broadcast of
"Weekend All Things Considered"; so here for the world:
Note: Feel free to vary the quantities and ingredients of this recipe to suit your taste. As Bati Restaurant makes it, the salad is slightly spicy, but not too warm, with a definite, but not puckering, vinegar flavor.
Preheat oven to 450 degrees
Roast peppers on a baking sheet till they soften and blister sufficient so you can peel them. Put them a brown paper bag or possibly covered pot till they're cold sufficient to handle; then peel, remove any stems and seeds, and coarsely chop so each chunk is about one to two inches square. Coarsely chop the tomatoes and add in to the peppers.
Coarsely chop the garlic, then grind with salt using a mortar and pestle or possibly any makeshift tool, till the mix has turned to paste. Whisk into the vinegar.
Whisk the extra virgin olive oil into the vinegar-garlic mix, toss with the peppers and tomatoes ... and enjoy! Tarik likes to let the salad sit for a couple hrs before serving and then he spoons lowfat yoghurt sprinkled with raw chopped garlic on top. Goktan, on the other hand, likes to eat his roast pepper salad the moment it's done...dunking big chunks of crusty bread into the vinaigrette as he does so....