The bell pepper confit we make is a confit cooked in olive oil until all the water is gone. This keeps the bell bell pepper long-lasting and concentrates the flavor. The aromatic oil and sweet bell bell pepper contrast perfectly with our fresh acidic labneh.

Labneh with bell pepper confit and coriander seeds

Cut eight large red pointed (or other) peppers into large pieces about two inches wide. Put them in a wide saucepan or pan in which they are about two layers thick. Pour over 200 grams of olive oil. This seems like a lot but we’re not going to throw away the olive oil later. Add two tablespoons of coriander seeds.

Cook for about ten minutes on high heat while stirring gently. When the bell pepper pieces start to soften and become covered in olive oil turn down the heat. From now on, the idea is for all the water to evaporate from the bell pepper. This takes, depending on the water amount of the pepper, about an hour and a half. Stir occasionally.

Add salt to taste. Let cool first at room temperature and then in the refrigerator. Spoon the bell bell pepper on top of the labneh and top with fresh herbs. Scoop with good bread, toast, tortilla chips or flatbread.

This gives you an idea of how big to cut the bell pepper. Remember that we want to get rid of all the water from the bell pepper so the final pieces of candied bell pepper will end up much smaller.

Cook over high heat while stirring until the bell peppers have shrunk enough to be covered in oil. From now on, turn the heat down low to allow the liquid to evaporate. Stir occasionally and wait …

Cook over low heat to evaporate all the moisture from the peppers. This makes them very sweet, easily digestible and long-lasting.