| CATEGORY |
CUISINE |
TAG |
YIELD |
|
North African |
|
4 |
-6 |
INGREDIENTS
| 3/4 |
lb |
Mild chili peppers (Anaheims or poblanos are very good for this recipe) (up to 1) |
| 2 |
lb |
Mixed green, red or yellow bell peppers |
| 1/2 |
|
Bulb garlic |
| 3 |
|
Plum tomatoes (up to 5) |
| 2 |
ts |
Twabil spice mixture (below) (up to 3) |
| 1 |
|
Fresh lemon, Juice of |
| 2 |
ts |
Drained capers |
INSTRUCTIONS
The final North African recipe from Vegetarian Journal:
(author's note): This is a nice change from hummus and babganou as an
appetizer or side dish.
Grill or roast the chili and bell peppers until the skins break and can be
removed easily. (I put them in a 500 degree oven, turning until blackened,
then placed in a paper bag for 15 minutes until skins just fall off. Be
careful, as chilis will blacken faster than other peppers and can become
too dry and brittle.)
Remove seeds and stems. Chop the peppers well and finely.
Broil the garlic and tomatoes. When garlic is cool, slip it out of the
skins. Peel, seed and drain the tomatoes if watery. Mash or puree the
garlic and tomatoes. Combine tomatoe puree, chopped peppers, twabil and
lemon juice. Spread onto a plat and drip capers on top. Serve with pita.
Twabil
This spice mixture is used in couscous stews, salad dressings, and kips.
This makes 3-4 Tablespoons. Try it in the other recipes if you like it in
this one. Posted to fatfree digest V97 #031 by judy.mingram@West.Sun.COM
(Judy Mingram - SunSoft) on Mar 19, 1997
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