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Salata Mashwiyya (Grilled Pepper Salad)


    4 large tomatoes (ripe but firm)
    2 green sweet peppers
    4 fresh red chilies
    1 medium-size onion (peeled and quartered)
    2 garlic cloves (crushed)
    4 teaspoons of caraway seed
    3/4 teaspoon of salt
    3 tablespoons of olive oil
    1 tablespoon of freshly squeezed lemon juice
    24 black olives (pitted or whole)
    200 grams tinned tuna (drained and flaked apart)
    2 hard-boiled eggs (shelled and quartered)


» Preheat the grill to very hot.

» Place the tomatoes, peppers, chilies, and onion in the grill pan, until the peppers have blistered and the onions are browned (15-20 minutes).

» Remove the chilies before the green peppers  and onions are fully cooked.

» Peel and seed the capsicums and chilies, then place in a blender together with the garlic, caraway seeds, and salt, then process briefly — five short bursts are enough.

» Arrange the vegetable mixture on a serving platter, drizzle with the olive oil and lemon juice, and garnish with the olives, flaked tuna, and quartered eggs.

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