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LevantineMuhammaraA thick dip of roasted red peppers, walnuts, breadcrumbs and pomegranate molasses — smoky, sweet, sour and hot at once.Tastes very rich, sharp and sweetishBe its first cook →TurkishMantıTiny meat-filled dumplings, boiled and served under garlicky yoghurt, with butter sizzled with red pepper poured over.Tastes sharpBe its first cook →TurkishÇılbırPoached eggs on garlicky yoghurt, with butter foamed with red pepper poured over the top.Tastes sharp and richBe its first cook →TurkishMercimek çorbasıRed lentils cooked with onion, carrot and a little potato, blended smooth, with red pepper butter and a wedge of lemon.Be its first cook →NigerianMoi moiA steamed pudding of peeled black-eyed beans blended with red pepper, onion and oil, set soft in leaves or tins.Tastes very hotBe its first cook →CatalanEscalivadaAubergines, red peppers and onions roasted whole in the embers until blackened and soft, then peeled, torn into strips and dressed with olive oil.Be its first cook →That's everything for that word. The index stops when it runs out.