Moroccan cuisine · Vegetable Dishes

Tajine Felfla bel Matisha

Strips of bell pepper and tomatoes with garlic slow-cooked in plenty of olive oil into a soft, sweetish braise.

Ingredients · for 4 servings

• 4 red bell peppers
• 2 green pointed peppers
• 800 g ripe tomatoes
• 6 cloves garlic
• 1 tsp cumin
• 1 tsp paprika (sweet)
• 1 tsp sugar
• 1/2 bunch flat-leaf parsley
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Roast the peppers in the oven at 240 °C top heat for 15 min. until the skin blisters black, then let steam covered for 10 min. and peel.
2. Blanch the tomatoes, peel, deseed and finely dice them; cut the peeled peppers into finger-wide strips.
3. Slice the garlic and let it turn golden in a wide pan with the olive oil over low heat for 2 min.
4. Sprinkle in the cumin and paprika, add the tomatoes right away and simmer uncovered over medium heat for 10 min.
5. Fold in the pepper strips, season with sugar, salt and pepper and braise uncovered for a further 12–15 min. until the oil separates clearly and the mixture turns jammy.
6. Remove from the heat, sprinkle with chopped parsley and serve lukewarm with flatbread for scooping.