Moroccan cuisine · Salads & Mezze

Chlada Felfla wa Matisha

Grilled, peeled peppers cooked down with ripe tomatoes and garlic into a smoky salad.

Ingredients · for 4 servings

• 4 red bell peppers
• 4 tomatoes
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 5 tbsp olive oil
• 1 tbsp white wine vinegar
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Roast the peppers under a hot oven grill at 240°C for 20 min., turning twice, until the skin blisters black all over.
2. Let the peppers steam covered for 10 min., then remove skin, stem and seeds and tear the flesh into finger-wide strips.
3. Score the tomatoes crosswise, blanch for 30 sec., peel, deseed and cut into rough cubes.
4. Heat olive oil in a pan, sauté the finely chopped garlic for 1 min. until translucent and briefly toast the cumin and paprika with it.
5. Add the tomatoes and pepper strips, season with salt and pepper and cook down uncovered for 12–15 min. over medium heat until barely any liquid remains in the oil.
6. Season to taste with the vinegar, sprinkle with chopped parsley and serve lukewarm or cold with bread as a starter.