Cook the News

Today’s dishes, from the headlines.

Wednesday 14 October 2026

Last cooked 15:00


Back to today’s menu

Fauda Torches

Based on:

TypeSide dish

Serves4 people

DateOctober 7, 2026

A row of grilled torch-shaped peppers, with a sharp, tense flavor.

Grilled pointed red peppers and green jalapeños arranged as a row of burning torches, symbolizing the fiery conflict and sharp edges of the new Fauda season. The torches reflect the tense mood and focus on one perspective, with a spicy-sour flavor that lingers.

Ingredients

  • 4 red pointed peppers
  • 4 green jalapeño peppers
  • 2 lemons
  • 2 cloves garlic
  • 4 tbsp olive oil
  • 1 tsp cumin powder
  • 1 tsp smoked paprika powder
  • 1 tbsp honey
  • salt to taste
  • freshly ground black pepper

Method

  1. Preheat the oven to 220°C (grill setting).
  2. Halve the pointed peppers lengthwise, remove seeds but keep the stem.
  3. Halve the jalapeños lengthwise, remove seeds.
  4. Mix olive oil, grated garlic, cumin, smoked paprika, honey, juice of 1 lemon, salt, and pepper into a marinade.
  5. Brush the peppers and jalapeños generously with the marinade.
  6. Place the peppers and jalapeños in a straight row on a baking tray, tips pointing up, to form a row of torches.
  7. Grill for 15-20 minutes until edges are blistered and colors are bright.
  8. Arrange the grilled torches upright in a row on a platter, with jalapeños as flames atop the peppers.
  9. Drizzle extra lemon juice over the torches just before serving.

Serving notes

  • Serve on a long platter to highlight the torch row.
  • Garnish with extra lemon wedges for sharpness.