Belolučena Paprika / Garlic Roasted Peppers

Is there really such a thing as too much garlic? Probably, but when it comes to Belolučene Paprike, garlic is the 2nd most important ingredient after the peppers of course. Roasted peppers are popular all over the Balkans, so it’s no surprise this dish is one of the most widely recognized side dishes.

You’re most likely to come across this dish on special occasions and meals in Balkan households, but most often in Serbia. This is a favorite side dish during the winter months because peppers are roasted in the fall in large quantities and then stored in a deep freezer all winter long. With just a few simple ingredients, you can experience the freshness of sweet peppers even in the dead of winter.

If you like garlic, you’ll really love this dish. Although many classify this as a salad, it’s more of a vegetable side dish if you ask me. Served cold and with the peppers whole and intact, Belolučene Paprike complement any rich entree. My favorite combination is with Čorbast Pasulj; I spoon a bit of the garlic oil into the bean stew and it’s out of this world delicious.

You’ll find most Balkan restaurants will have this side dish on their menu, but it’s very easy to make yourself at home. You can use almost any sweet pepper, although I prefer either Cubanelle, banana, or Pimento. Pimentos are probably the best because they are naturally sweet and are ideal for roasting.

Give this traditional recipe a try, and experience the sweet roasted pepper taste combined with a healthy dose of garlic. Best enjoyed with roasted meat or a rich stew but can be just as delicious with some crusty toasted bread.

Belolucena Paprika / Garlic Marinated Roasted Peppers

Recipe by The Balkan HostessCourse: MainCuisine: Balkan, Serbian

Servings

4

servings

Prep time

10

minutes

Chilling time

1-2

hours

A Balkan favorite, this dish is eaten most often during special occasions, Lent, and the cold winter months.

Ingredients

• 7-8 roasted peppers, peeled and drained

• 6 garlic cloves, grated

• 1/2 cup (120 ml) white vinegar

• 5 tablespoons (75 ml) oil ( I use sunflower)

• 1 teaspoon chopped fresh parsley (or dried)

• 1/2 tablespoon (7 g) salt, to taste

Directions

• In a small mixing bowl, combine the garlic, oil, vinegar, salt, and parsley. Whisk to combine all the ingredients.
• Spoon 1 tablespoon of the mixture in the bottom of the dish you’ll be using to store the peppers in. Lay one layer of peppers in the dish vertically and spoon 2-3 tablespoons of the liquid over them. Lay another layer of peppers, but this time horizontally.
• Continue layering the peppers, alternating direction after each layer, and spooning the liquid over the peppers until you have used up all of your ingredients.
• Cover the container and place it in the refrigerator for a minimum of 2 hours to chill, but it’s best to chill them overnight if possible.
• Serve and enjoy! Can be stored in the fridge for up to a week!

Notes

• It’s best to use an aluminum, enamel, or glass container when preparing this dish, as plastic will absorb the garlic smell and you won’t be able to get it out. Trust me, I’ve tried all the tricks.
• If preparing this dish for guests, slice an extra garlic clove over the top for a nicer presentation.

Are you following me on Instagram? Be the first to know when I post a new recipe!