Ingredients
-
3
-
2
-
1 - 2
-
2 - 3
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Felfel B’tomatish – Algerian Pepper & Tomato Salad, This is a classic Algerian ‘salad’ dish You can either grill the tomatoes & peppers over an open flame, deep fry them or roast them My family loves this recipe & we always mop it up with fresh bread! You can also serve this as part of a mezze selection The vinegar is of course optional but it acts as a flavour enhancer so I do recommend at least trying a little of the salad with a few drops of vinegar on!, Very nice salad I added some jalapenos to the mix and splashed on the vinegar towards the end and we ate it with fresh bread like suggested alongside Kofta and rice I think next time I’ll make it with a little bit more olive oil /water for added dipping sauce Thanks Made for Ramadan Tag 09
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Steps
|
1
Done
|
Grill, Fry or Roast the Peppers Until They Are Softened but not Mushy. |
|
2
Done
|
Place in a Bag & Leave For 5 Minutes, Then Remove the Skins Carefully. |
|
3
Done
|
Chop Them Into Pieces Approximately 1" X 1/2 ". |
|
4
Done
|
Mince the Garlic. |
|
5
Done
|
Gently Heat the Olive Oil in a Frying Pan & Add the Peppers, Tomatoes & Garlic. Cook Over a Medium Heat For a Few Minutes Then Add the Water & Salt to Taste. |
|
6
Done
|
Cook Gently, Stirring Occasionaly For 15 Minutes or Until the Peppers Are Soft & the Tomato Has Almost Completely Disintergrated. |
|
7
Done
|
Serve Hot or Cold With a Splash of Vinegar & Some Crusty Bread. |
