Moroccan Roast Pepper Tomato And Apple Salad Slada Felfa Bil Tamatem Wal Tofah Food

MOROCCAN TAKTOUKA : ROASTED PEPPERS AND TOMATO SALAD

Steps:

• To roast your red bell peppers you need to broil them in your oven for about 8-10 minutes, turning them halfway to ensure even cooking.Once ready put your peppers in a Ziploc bag and seal it.

MOROCCAN ROAST PEPPER, TOMATO, AND APPLE SALAD (SLADA FELFA BIL TAMATEM WAL TOFAH)

Steps:

• For roasting the peppers pre-heat the oven to 400 degrees. Line a roasting pan with aluminum foil and place the peppers on the pan. Roast the peppers for 20 to 25 minutes or till the skin of the peppers have blackened. Remove from the oven, place the peppers on a plate and cover with plastic wrap. Let the peppers sit for 10 minutes and once the peppers are cooled peel of the skin, discard the seeds and the stem. Cut the peppers into thin slices and keep aside.
• In a pan heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and fry till lightly browned. Add the chopped garlic and stir for a minute or till lightly browned.
• Add the tomatoes and whole chilies. Season everything with salt and pepper. Lower the heat and cook for 15 to 20 minutes.
• 3. Add the sliced peppers to the onion mixture, then add the quartered apples cut side down. Cook the apples till tender on medium to low heat. If the mixture is getting to dry, add a bit of water. Just before the apples are done cooking, turn them over to skin side down.
• Remove the salad from the pan and place it in a dish. Let it cool in the refrigerator for at least 30-35 minutes before serving. Drizzle the salad with remaining olive oil and serve.

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!

ROAST PEPPER, TOMATO, AND APPLE SALAD

Steps:

• Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 1/2 to 3 1/2 inches from the broiler. Turn them until their skins are black and blistered all over. Alternatively-and more easily-roast them in the hottest oven for about 30 minutes, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.
• To loosen the skins further, put them in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes. Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time. When the peppers are cool enough to handle, peel them and remove and discard the stems and seeds. Now cut the peppers lengthwise into ribbons.
• In a wide pan, fry the onion in 2 tablespoons of olive oil over a medium heat, stirring often until they are lightly colored. Add the garlic and stir until it just begins to color, then add the tomatoes and chili peppers. Season with salt and pepper and cook gently for about 15 to 20 minutes.
• Leaving the peel on, quarter and core the apples. Stir the red pepper ribbons into the onion mixture then put in the apple quarters, cut side down. Cook gently until the apples are tender, adding a little water if the pan becomes too dry. Turn the apples skin side down toward the end.
• Serve cold, drizzled with the remaining olive oil.

FELFEL B'TOMATISH - ALGERIAN PEPPER & TOMATO SALAD

Steps:

• Grill, fry or roast the peppers until they are softened but not mushy.
• Place in a bag & leave for 5 minutes, then remove the skins carefully.
• Chop them into pieces approximately 1" x 1/2 ".
• Mince the garlic.
• Gently heat the olive oil in a frying pan & add the peppers, tomatoes & garlic. Cook over a medium heat for a few minutes then add the water & salt to taste.
• Cook gently, stirring occasionaly for 15 minutes or until the peppers are soft & the tomato has almost completely disintergrated.
• Serve hot or cold with a splash of vinegar & some crusty bread.