500 g Italian Sweet Red Relleno Peppers; lengthwise cut in eighths
4-5 TB olive oil
sea salt
1/2 TS coriander, coarsely ground
1/2 TS cumin, coarsely ground
5 cloves
5 TB water
1 pinch szechuan pepper
--- [original recipe uses 2 dried chilis instead of szechuan pepper]
Heat the olive oil and stir-fry the peppers for a few minutes. Add salt, coriander, cumin and cloves (and chilis, if used). Stir well, then add the water. Cover the pan with a tight fitting lid and let cook for about 10 minutes at medium-low heat. Occasionally shake the pot to prevent scorching. Open the lid. If needed, cook a few minutes more at high temperature until all the water is evaporated and only the oil is left (and the peppers, of course ;-)). Spread with a pinch of szechuan pepper and serve.
Recipe adapted/modified;
original source: Elias Hanna Saliba: Mazza, 'Aus der feinen Küche Syriens'