| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Moroccan |
|
1 |
Servings |
INGREDIENTS
| 8 |
|
Tomatoes; (I ask the greengrocer for the soft ones and he sells them at a very low price), up to 10 |
|
|
Garlic |
|
|
Hot paprika |
|
|
Black pepper |
|
|
Red and green peppers |
|
|
Onions |
|
|
Mushrooms |
|
|
Oil |
INSTRUCTIONS
Peel the tomatoes by plunging them into boiling water and then into cold
water. Cut in half and squeeze the juice out by squeezing the tomatoes
through your hands (I recommend doing this in the bottom of your sink as
they squirt!)
Cut the tomatoes into chunk sized pieces and put in a medium sized
saucepan. Dice the onions, red and green peppers. Add the spices and sliced
mushrooms. Dice garlic and add. Pour oil on top with a free hand. Cook,
uncovered, over a high flame to bring to a rapid boil. Then, lower the
flame and cook covered, until most of the liquid has evaporated. Stir once
in a while to prevent boiling.
Serve cold, as an appetizer. Good eaten with fresh challah. It is as spicy
as you make it, but naturally sweet due to the tomatoes. My kids really
love it.
(btw' you can prepare a large amount and freeze)
Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Sep 25,
1998, converted by MM_Buster v2.0l.
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