Char-Grilled Baharat Lamb-Stuffed Romano Peppers over Ice-Whipped Tahini
Growing up in Tel Aviv, stuffed peppers meant soft, braised bell peppers swimming in tomato sauce. It was comforting, yes, but missing that vital crunch and smoke. After years of cooking in London, I craved the fierce heat of a proper mangal grill. That is where the inspiration for these Char-Grilled Baharat Lamb-Stuffed Romano Peppers was born. I wanted a dish that screamed texture and unapologetic flavor. We take long, sweet Romano peppers, stuffing them aggressively with Baharat-spiced lamb, toasted pine nuts, and tart barberries, then throw them straight onto a roaring grill. The skin blisters beautifully, sweetening the pepper while the lamb fat renders, basting the meat in smoky juices. What makes this so special to me is the contrast. We lay these fiery, charred beauties over a massive, swooping pool of ice-whipped lemon tahini. The ice water makes the tahini incredibly cloud-like and luscious. Finally, we finish with a heavy hand of ruby-red pomegranate arils and torn fresh mint. If you cannot find barberries, dried sour cherries work brilliantly, and you can easily swap the lamb for a hearty mix of lentils and walnuts for a vegetarian feast. More herbs are always the answer, so do not hold back!
Featured Recipe
Char-Grilled Baharat Lamb-Stuffed Romano Peppers over Ice-Whipped Tahini
Growing up, stuffed peppers usually meant soft, braised bell peppers swimming in tomato sauce. Not in my kitchen. We take long, sweet Romano peppers, stuff them aggressively with heavily spiced ground lamb, pine nuts, and tart barberries, and throw them straight onto a roaring grill. The pepper skin blisters and sweetens while the lamb fat renders, basting the meat in its own smoky juices. We lay them over a massive, swooping pool of ice-whipped lemon tahini and finish with a heavy hand of pomegranate arils and tearing mint.
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Timeline
Ingredients
- 1 lb ground lamb(Preferably 80/20 blend for juiciness)
- 1/2 medium red onion(Finely grated and squeezed of excess moisture)
- 4 cloves garlic(Finely minced or grated, divided)
- 1/2 cup pine nuts(Toasted, divided)
- 1/4 cup barberries or dried currants(If using barberries, soak in warm water for 10 mins and drain)
- 1 tbsp baharat spice blend(Middle Eastern seven-spice)
- 1 tbsp pomegranate molasses
- 1/2 cup fresh parsley(Finely chopped, divided)
- 1 1/2 tsp kosher salt(Divided)
- 4 large Romano peppers(Long, sweet red or orange peppers)
- 3 tbsp olive oil(Divided)
- 1/2 cup tahini paste(High quality, well-stirred)
- 3 tbsp lemon juice(Freshly squeezed)
- 1/3 cup ice water(Keeps the tahini ultra-white and fluffy)
- 1 tbsp harissa paste(Rose harissa if you have it)
- 1/2 cup fresh mint(Torn, for garnish)
- 1/3 cup pomegranate arils(For garnish)
Instructions
- 1
Preheat your outdoor grill or a heavy cast-iron grill pan over medium-high heat. You want it roaring hot so we can get proper char marks.
15 min
Tip: If using an outdoor grill, make sure your grates are well-oiled before preheating.
- 2
In a large bowl, combine 1 lb ground lamb, the grated 1/2 medium red onion, 2 cloves garlic, 1/4 cup pine nuts, 1/4 cup barberries or dried currants, 1 tbsp baharat spice blend, 1 tbsp pomegranate molasses, 1/4 cup fresh parsley, and 1 tsp kosher salt. Use your hands to mix vigorously for about a minute until it becomes slightly tacky—this helps the meat hold together inside the pepper.
10 min
Tip: Don't skip squeezing the liquid out of the grated onion! Too much moisture will steam the meat instead of grilling it.
- 3
Take the 4 large Romano peppers and cut a single slit down the length of each, leaving the stem intact. Carefully scoop out the seeds and ribs. Divide the lamb mixture into four portions and stuff each pepper generously, pressing the meat in so it sits flush with the opening. Brush the outsides of the peppers with 1 tbsp olive oil.
10 min
Tip: Romano peppers are more delicate than bell peppers, so be gentle when removing the seeds to keep the pepper intact.
- 4
Place the stuffed peppers directly onto the hot grill, seam-side up first. Grill for about 5 minutes until the bottom is beautifully charred, then carefully turn them. Continue to grill, turning occasionally, until the peppers are blistered all over and the lamb is cooked through and caramelized. This will take about 15-20 minutes total.
20 min
Tip: Don't panic if the pepper skin gets completely black in spots—that char is essential for the sweet, smoky flavor we want.
- 5
While the peppers are grilling, make the tahini base. In a medium bowl, whisk together the 1/2 cup tahini paste, 3 tbsp lemon juice, the remaining 2 cloves garlic, and the remaining 1/2 tsp kosher salt. The mixture will seize up and look thick. Slowly stream in the 1/3 cup ice water while whisking vigorously until it transforms into a pale, velvet-smooth cloud.
5 min
Tip: Ice water is the secret to fluffy, bright white tahini. If it still seems too thick, add another tablespoon of ice water.
- 6
In a small bowl, stir together the 1 tbsp harissa paste and the remaining 2 tbsp olive oil to create a quick, fiery harissa oil for finishing.
2 min
Tip: Adjust the ratio of oil to harissa depending on how spicy your brand of harissa is.
- 7
To plate, swoosh the whipped tahini extravagantly across a large serving platter. Arrange the hot, char-grilled peppers right on top of the tahini. Scatter the remaining 1/4 cup pine nuts, remaining 1/4 cup fresh parsley, 1/2 cup fresh mint, and 1/3 cup pomegranate arils over the whole dish. Finally, drizzle the harissa oil over the peppers and tahini.
5 min
Tip: Plate this while the peppers are piping hot so the lamb fat slightly melts into the cool tahini.
Chef's Notes
In London, getting outside to grill is a gamble, but when the sun shines, this is the first thing I make. It takes me straight back to the smoking mangals of Tel Aviv. If you can't find Romano peppers, you can use regular bell peppers, but you'll need to increase the cooking time slightly and cook them covered for a few minutes so the thicker flesh softens properly.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.