Claudia Roden’s education started at an early age. Raised in Cairo, she grew up watching the women of her family pound lamb and wheat into kibbeh, and wrap delicate sheets of pastry around mashed dates. Over the years, she’s made her way into countless kitchens, from Turkey to Poland, Lebanon to Spain, and written several histories of Mediterranean cuisine, most recently, Arabesque: A Taste
Katte Belletje via Flickr
- 3red or green bell peppers
- 4tablespoons extra-virgin olive oil
- 1-2tablespoons wine vinegar
- Salt and pepper
Yield: Serves 6
- Step 1
Broil or roast the peppers and tomatoes.
- Step 2
Take the tomatoes out after about 10 minutes, when the skin is loosened and they are only a little soft.
- Step 3
Peel the peppers and tomatoes and cut them into pieces.
- Step 4
Dress with oil, vinegar, salt, and pepper.