| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Moroccan |
Salads, Dkuhnen msn, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
cl |
Fresh garlic, chopped finely |
| 1 |
|
Can (19oz/540ml) tomatoes |
|
|
Chopped |
| 6 |
|
Green peppers, halved and |
|
|
Seeded |
| 1 |
tb |
Paprika |
| 2 |
ts |
Cumin |
|
|
Salt to taste |
INSTRUCTIONS
Saute chopped garlic in olive oil in a saucepan till lightly browned. Add
tomatoes and simmer for about an hour. Place the 12 green pepper halves
skin side up under the broiler until the skins begin to burn. Remove the
burned skin, chop peppers and add to tomatoes. Add remaining ingredients
and continue cooking to marry the flavors. Cool to room temperature. Serve
with fresh french bread and a glass of wine. This makes a nice topping to
a salami/cold cut sandwich or is delicious on pitas with goat cheese.
Source: TV Guide, August 3rd, 1996.
Posted to MM-Recipes Digest V3 #207
Date: Wed, 31 Jul 96 17:25:04 UT
From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
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