Tchektchouka Makes a Beautiful Side Dish

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Although there is no mention of this salad, or any salad in Dreams of Tresspass, I decided to make it, because the herbs are the same as in the Kefta Kabobs and I thought it would complement the flavors well.  I was right.  It’s delicious

Roasted Green Pepper and Tomato Salad

2 medium bell peppers and 2 jalapenos, sliced in half, seeded and deveined

2 ripe tomatoes, cut into cubes

2 small cloves of garlic, chopped finely

About 2 tbsp each of parsley and cilantro

1 pinch each of cumin and sweet paprika

2 tbsp olive oil

1 tbsp fresh lemon juice

Salt and pepper to taste

Roast the peppers under the broiler under their skins blacken.  Rinse under cold water and peel off the skins.  Slice the peppers into cubes.  Mix all the ingredients together and serve cold or at room temperature.  You can also, if you didn’t salt you Kefta kebabs, add the salad to your leftover meat and heat it all together in the microwave to amazing effect.  

This salad is simple, elegant, and apparently versatile.

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Filed under Books, Cooking and Reading, Food, Literature, Moroccan Food, Salad

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