Moroccan Pepper Salad Recipes

MOROCCAN COOKED PEPPER SALAD

Steps:

• Preheat the oven broiler.
• Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
• Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

TAKTOUKA - MOROCCAN TOMATO AND PEPPER SALAD

Steps:

• Preheat grill or grill pan to high.
• • Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.
• • Remove the green peppers from the grill and set aside to cool.
• • Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.
• • Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.
• • In a deep skillet, heat the olive oil over medium-low heat and add the chopped tomatoes, garlic, spices, herbs, salt and sugar. Cover with a lid for 10 minutes until the tomatoes have softened. Stir occasionally.
• • Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.
• • Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!

MOROCCAN PEPPER SALAD

Steps:

• 1. Grill peppers in your oven until their skin is all black. Leave the peppers in a plate to cool. Peel gently the peppers (this will be easy after grilling them) and cut them into fine slices.
• 2. In a pan on medium heat, sauté the peppers in the olive oil for about 2 minutes. Add the chopped garlic and seasoning. Sauté for few minutes then add the water.
• 3. Let stew gently on low heat, stirring occasionally. Stop everything when there is no more water. The Moroccan pepper salad is best served warm or cold.