| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Moroccan |
Salads, Moroccan, Appetizers, Side dish, Vegetables |
1 |
Servings |
INGREDIENTS
| 3 |
|
Green bell peppers |
| 4 |
lg |
Tomatoes |
| 1 |
|
Garlic clove, crushed |
| 1 |
pn |
Sweet paprika |
| 1/4 |
ts |
Cumin |
| 2 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/4 |
|
Preserved lemon, see recipe |
INSTRUCTIONS
Prepare peppers by grilling them in a 450F oven or holding them over a gas
flame until the skins are evenly charred. Place in a towel & set aside to
cool. When cool, slip off the skins, core & seed. Cut into small pieces &
set aside. Skin the toamtoes & cut out the core. Slice each tomato in half
crosswise & squeeze gently to remove the seeds. Cut the flesh into small
pieces. Mix peppers & tomatoes in a glass serving dish & add all remaining
ingredients except the preserved lemon. Mix well. Rinse preserved lemon
under running water & cut away the pulp. Cut the peel into cubes &
sprinkle over the salad. Serve cool.
A Message from our Provider:
“God is humble”