Tanoreen - Makdous Peppers Oil-Cured Peppers with Walnut Stuffing
"This recipe is a twist on the classic eggplant. It’s crunchy from walnuts, silky from olive oil and spicy from hot sauce and fresh garlic. These last for a month in the fridge. Once you’ve finished with the peppers, you can use the remaining oil to start your next batch! They’re vegan and gluten free, too." - Rawia & Jumana
Recipe contains nuts
CO-OWNERS JUMANA BISHARA & CHEF RAWIA' STORY
Rawia & Jumana Bishara are co-owners of Tanoreen in Bay Ridge, Brooklyn. Chef Rawia immigrated from her home town of Nazareth to New York over 40 years ago. She is the author of two cookbooks ‘Olives, Lemons & Za’atar’ and ‘Levant’ and is a James Beard-nominated chef. Tanoreen is a Michelin rated Bib Gourmand restaurant going on 22 years.