Ingredients
-
2
-
2
-
2
-
4
-
2 - 3
-
1
-
6
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Egyptian Salad, The name of this dish is Egyptian Salad, but I’ve seen this in Moroccan Restaurants, Ethiopian Restaurants, Israeli Restaurants It’s name should be more like North African Salad , What a nice side dish and a great way to use some of the ripe tomatoes in my garden I took chef 502866’s advice and roasted the peppers before adding into tomato-onion mixture Served this with chicken & sausage kabobs, mushroom risotto and crusty bread What a feast!, This was good and I’m giving it 4 stars because I’m sure I made some mistakes in making it But i didnt love it as much the others I was expecting the tomatoes to hold their structure and mine came out a bit too watery I will, however, try to make it again, and see if adding the tomatoes at the end and cooking them for just a bit, helps with the texture
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Steps
|
1
Done
|
Cut All the Peppers in Half Length Wise and De-Seed Them. |
|
2
Done
|
Cut All the Peppers, Length-Wise, Into 1/2 Inch Slices. |
|
3
Done
|
in a Large Covered Pot, Saute Onions in Oil Until Translucent, Then Add the Peppers and Cook For 5 Minutes. |
|
4
Done
|
Add Tomato Juice, Cover and Cook on Med Heat For 5-10 Minutes. |
|
5
Done
|
Add Tomatoes, Salt and Pepper; Cover and Cook Another 15 Minutes. |
|
6
Done
|
Add Vinegar, Cover and Cook Another 10-15 Minutes. |
|
7
Done
|
Serve Hot, Cold or at Room Tempreture. |
|
8
Done
|
Excellent Side Dish With Almost Anything. |
