| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Moroccan |
Appetizers, Moroccan, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Green bell peppers, grilled |
|
|
& skinned |
|
|
Salt & pepper |
| 4 |
tb |
Italian parsley, chopped |
| 4 |
|
Garlic cloves, chopped |
| 2 |
tb |
Lemon juice |
| 4 |
tb |
Olive oil |
INSTRUCTIONS
Wash & drain the peppers. Remove core & seeds. Dice. Place in a mortar &
pound with the pestle, but be careful not to end up with a puree. Season &
mix well. Chill When ready to serve, sprinkle with the chopped parsley &
garlic. Moisten with lemon juice & olive oil & serve. Serve with Arab bread
which you dip into the bowl.
A Message from our Provider:
“Give God what’s right — not what’s left.”