| 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 |
| 2 |
lb |
Mixed green, red or yellow |
|
|
bell peppers |
| 1/2 |
|
Bulb garlic |
| 3 |
|
Plum tomatoes, up to 5 |
| 2 |
t |
Twabil spice mixture, below |
|
|
up to 3 |
| 1 |
|
Fresh lemon, Juice of |
| 2 |
t |
Drained capers |
INSTRUCTIONS
1
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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