Basically, it’s strange to cook a dish with peppers in the middle of November, but thanks to climate change, the season has been very long this year, and you can still see and buy beautiful sweet peppers in the markets, and tomatoes have a very tomato flavor. This is a strange phenomenon, but one that should definitely be exploited, and he brought a new idea to it mechouia Szépkilátás Column with Grilled Tomato and Pepper Salad.
Lixus is usually a stew or stew made with peppers and tomatoes, the definition doesn’t matter, the point is that it’s cooked, and zakuska is a fried cream of tomatoes and peppers, so it’s fried, even burned, and then cooked. Grilled is a mixture of the two, where peppers, onions and tomatoes are grilled and then sautéed with some oil and spices. Sometimes they put tuna and hard-boiled eggs on top, and even olives, and other times it’s served that way, on its own, among many other dips or salads, or as a side dish with meat and fish.
The recipe is simple, the only drawback is slicing the peppers, which is always annoying but unavoidable. Here, we must mention the perfect trick again, which sometimes doesn’t work, but it’s worth a try: place the roasted peppers straight from the oven in a tightly sealed box, then leave them there to cool to a manageable temperature. This way you can easily peel off the peel. In principle, because sometimes not.
The bottom line is that there’s no need to fear burning in the kitchen, whether it’s done in a grill pan, over a flame, or under an oven broiler, burning things will give them a real good, smoky taste. (Of course, you don’t have to eat burnt hides.)
Tunisian roasted pepper salad
Basic materials:
- A kilogram of capia or sweet pepper
- Half a kilo of tomatoes
- 2 onions
- Half a cup of olive oil
- Only, Bors
- A small clove of garlic
- A place to eat according to your taste
- Juice of half a lemon
At the top:
- 4 eggs
- 10-12 olives
I place the peppers and tomatoes on a large baking tray lined with parchment paper. I preheat the oven on the broiler setting to 200 degrees. I sauté vegetables for approx. In 20 minutes. I pack them in a box and seal them, so I let them cool. I peel them, put them in a bowl with chopped garlic, spices and oil and mix them well. I hard-boil two eggs and garnish them with pitted olives and extra olive oil. It should be eaten with pita and bread.
