Recipe: Alsapotamian Chermoulah


3 large red, orange or yellow bell peppers
1 lime
4 cloves garlic
1/2 onion
1 cup olive oil
1 tsp. salt
1 tsp. sugar
1/4 tsp ground coriander
1/3 cup vinegar
4 oz. fresh mozzarella


Wash and seed bell peppers and cut each into about 12 pieces. Wash lime and cut into 8 pieces. Peel garlic and leave whole. Cut onion into thick slices. Slice mozzarella into 1/4” thick slices. Place all ingredients except mozzarella into a saucepan and cook, covered, over medium heat for 20 minutes. Pour into glass jar or storage container and let cool at room temperature for about an hour. Add mozzarella and refrigerate. Serve as antipasta, as a topping for grilled polenta, or as a sandwich filling.