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Last recipe(s) added: Oct 29, 2009

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Mixed Pepper Salad

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:


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

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.

To Serve: 4 - 6

This recipe is also available in:

Cuisine » Africa » Tunisia

Main Ingredient » Vegetables » Peppers

Main Ingredient » Vegetables » Tomatoes

Main Ingredient » Vegetables » Garlic

Dish » Salads

Recipe Source: The complete international salad book



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