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Salads
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Salata Mishwiyya (Tunisia Grilled Salad )
Ingredients
1/2
pound ripe, but firm, tomatoes
2
green bell peppers (about 3/4 pound)
4
fresh red chili peppers (about 1/2 pound)
1
medium-size onion, peeled and quartered
2
garlic cloves, peeled
1/2 teaspoons
caraway seed
3/4 teaspoon
salt
3 tablespoons
extra virgin olive oil
1 tablespoon
freshly squeezed lemon juice
24
black olives, pitted or whole
1/4 pound
tuna in olive oil, drained and flaked apart
2
hard-boiled eggs, shelled and quartered
Difficulty:
Low
Vegetarian:
Yes
No of Servings:
4
Preperation Time:
50
(minuts)
Hits:
197
Rating:
5,00 (1 Votes)
Date added;:
13.Nov.2007
Author:
Sofiane
Description
It is a very popular salad throughout Tunisia, and one is likely to encounter it many times in travels to Tunisia.
Instructions
1. Prepare a hot charcoal fire or preheat a gas grill on high for 20 minutes. Grill the tomatoes, peppers, and onion until all have blackened and blistered peels or black grid marks, about 15 minutes for the smaller peppers and tomatoes, and about 20 to 25 minutes for the bell peppers and onion. 2. Peel and seed the grilled vegetables, cut them up, and place in a food processor. Process with 4 or 5 short pulses and transfer to a medium-size bowl. 3. Pound the garlic, caraway seeds, and salt together in a mortar with a pestle until almost a paste, then stir into the grilled vegetables. Arrange on a platter, drizzle with the olive oil and lemon juice, and garnish with the olives, pieces of tuna, and quartered eggs.
Notes
You can also put some harrissa in this to make it hot also which is the tunisian style. Make a lot and keep it in a jar.
Recipe Rating
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