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This recipe is from our friend Effie. Every time he starts talking about his summer grilling adventures, we feel like we’re there with him. His vivid descriptions of the different barbecue ideas that he and his bungalow colony friends create ignite feelings of nostalgia within us, reminding us of those carefree summer days as a child. Effie’s passion for grilling goes beyond the usual meat and chicken dishes. Grilling kishke may be unconventional, but it’s an adventure worth taking.
1 kishke, cut in 1–2-inch slices
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
3 jalapeño peppers, some seeds removed and diced
1 cube Gefen Frozen Garlic
1/4 cup Gefen Olive Oil
1/2 teaspoon salt
1/2 teaspoon coarse black pepper
1/4 teaspoon crushed red pepper flakes
Preheat the grill to medium heat and grill the kishke slices for three to five minutes per side (they should get grill marks and turn crispy).
In a bowl, mix together the red peppers, yellow peppers, orange peppers, jalapeños, garlic, olive oil, salt, black pepper, and red pepper flakes.
Top each kishke slider with a heaping tablespoon of harissa and serve immediately.
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