| |
North Africans are devotees of salads made with flavorful sweet green peppers and plump red tomatoes that are grilled over charcoal and then peeled and seeded. This traditional dish, called "mechwiga" or "meshwya", is subject to variation. Garnishes of tuna fish and pickled lemons may be added, if desired. It's a good salad to serve with pre-meal drinks.
|
|
What You Need:
(To Serve: 4 - 6)
|
|
|
|
6 large green peppers
6 large tomatoes
3 large onions
4 garlic cloves, crushed
About ½ cup olive oil
Juice of 1 large lemon
3 tablespoons chopped fresh coriander or parsley
Salt, pepper to taste
2 hard-cooked eggs, shelled and cut into quarters
6 pitted black olives
6 pitted or stuffed green olives
2 tablespoons drained capers
6 flat anchovies, drained
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Broil peppers, tomatoes, and onions until skins blister, turning once or twice while broiling.
|
2. Peel off skins; remove pepper and tomatoes seeds; cut vegetables into small pieces.
|
3. Combine vegetables with garlic, oil, lemon juice, coriander or parsley, salt, and pepper; spoon onto a plate, shaping into a mound.
|
4. Top and surrounded with remaining ingredients.
|
5. Serve with pieces of pita bread or crusty French bread.
|
|
|
|
|
