Balkan Style Fried Romano Pepper

Here is an example of Ottoman side dish or mezze. Romano peppers are also called Capia Peppers. Also, you can make experiments with different kinds of peppers and cheese.

When I saw a similar recipe on the internet and learned that it was a Balkan recipe, I asked it to the Balkan family I took the recipe for Obarusha. They told me it was prepared and served in two different styles. One is fried in clotted cream and served neat, the other has melted cheese on it. They are usually eaten at the breakfast, but the one with the melted cheese tastes more like a mezze for a dinner.

Let’s start with the clotted cream only recipe:

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Roasted Romano Peppers Fried in Clotted Cream

Difficulty Level: 2 out of 10
Servings 2

Ingredients

  • Roasted Romano Pepper
  • Clotted Cream

Instructions

  1. Roast the Romano peppers on BBQ, or in the oven. (Best aroma comes when roasted over wood fire. )
  2. Peel the peppers and remove all the seeds inside.
  3. Melt some clotted cream in a pan over medium heat.
  4. Fry the cleaned peppers in the melted clotted cream.
  5. Take on to a plate and serve.


Here is the variation with melted cheese on it. This one qualifies better as a mezze.

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Fried Roasted Romano Peppers with Melted Cheese

Difficulty Level: 2 out of 10

Ingredients

  • Roasted Romano Peppers
  • Clarified Butter
  • 100 gr. Melting Cheese Mild Cheddar, Mozarella, etc.

Instructions

  1. Roast the Romano peppers on BBQ, or in the oven. (Best aroma comes when roasted over wood fire. )
  2. Peel the peppers and remove all the seeds inside.
  3. Melt some clarified butter in a pan over medium heat.
  4. Fry the peppers.
  5. When the peppers are fried nicely, add in the cheese.
  6. Once the cheese is melted and runny remove from heat.
  7. Take on to a plate and serve right away.
  8. Enjoy.

Tips and Tricks

For the related tips and tricks on this dish, check:

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