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Slata mechouia
Grilled peppers, tomatoes and garlic, pounded with caraway and finished with oil.
- Time
- 40 min
- Serves
- 4
- Oil
- Midday
Ingredients · Serves 4
- 4 green peppers (long, mild or medium)
- 4 ripe tomatoes
- 1 small onion
- 3 garlic cloves, unpeeled
- 1 tsp ground caraway
- 1 tsp ground coriander
- Salt
- 4 tbsp Noor olive oil
- To serve: 1 hard-boiled egg, a tin of tuna, black olives
Method
- Grill the peppers, tomatoes, onion and garlic over a flame, on a barbecue or under a hot grill until blackened all over.
- Put the peppers in a bowl, cover and leave for 10 minutes, then peel everything and remove the pepper seeds.
- Chop or pound the vegetables and garlic together with the caraway, coriander and a good pinch of salt. Keep some texture.
- Stir in the olive oil and taste for salt.
- Serve at room temperature, topped with egg, tuna and olives, with bread for scooping.