5 medium-sized
tomatoes (grated).
2 large – green
peppers
1/4 cup of finely
chopped cilantro
1/4 cup of finely
chopped parsley
1 teaspoon of paprika
1 teaspoon of cumin
1/4 teaspoon of
pepper
1 teaspoon of salt
2 tablespoons of
olive oil
1 tablespoon of
tomato paste
3 garlic cloves
(crushed)
Directions
Step 1 – Roasting the
Green Peppers
1. Grill green
peppers (insert wood sticks in peppers and place directly on burner). Goal is to grill peppers on high heat until
skin turns black. Cracking noise is a
good sign; it means skin is cracking and pepper is roasting
2. Keep monitoring
pepper and turn around until all sides become black. If you find it difficult to use wooden
sticks, use tongs to turn pepper
3. Once peppers are
roasted, place in a bowl with a plastic wrap for 15-20 minutes. This will steam the peppers and aide in
removing the skin
Step 2 – Cooking the
Tomatoes
1. While peppers are
steaming, gently cook tomatoes with spices, olive oil, tomato paste and garlic
in a sauce pan on medium heat
2. Cook tomato
mixture for 15 minutes on medium heat
3. Stir from
time-to-time
4. Once cooked on
medium heat for 15 minutes, reduce heat to low and then start to get peppers
ready
Step 3 – Combining
the Tomatoes and the Peppers
1. Clean Peppers by
removing burnt skin, cutting top of pepper and removing seeds
2. After cleaning
peppers, slice and dice into small cubes
3. Add pepper cubes
and chopped parsley and cilantro to tomato mixture
4. Cook tomatoes and
peppers on medium heat for another 15-20 minutes
Step 4 – Serving this
delicious Cooked Salad
1. Salad is ready
when it becomes dry and thick.
2. If you have
preserved lemons, you can use them for decoration. First wash preserved lemon in water to remove
some of the salt, then cut lemon and remove pulp so you can use the skin for
decoration
3. Serve salad with
Moroccan bread or French baguette as an appetizer
4. Eat warm or cold
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