Imad Alarnab

Imad Alarnab · Imad's Syrian Kitchen

It’s important to use romano (long) peppers here as the skins aren’t as tough as on bell peppers. If you can’t get hold of them, use bell peppers, but after roasting, add them to a bowl, immediately cover with clingfilm and allow to cool. You’ll then be able to easily peel off the tough charred skins.