SALATA MISHWIYYA (GRILLED SALAD)
1/2 pound ripe, but firm, tomatoes
2 green bell peppers (about 3/4 pound)
4 fresh red chili peppers (about 1/2 pound)
1 medium-size onion, peeled and quartered
2 garlic cloves, peeled
4 1/2 teaspoons caraway seed
> teaspoon salt
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
24 imported black olives, pitted or whole
13 1/2-ounce can imported tuna in olive oil, drained and flaked apart
2 hard-boiled eggs, shelled and quartered
Prepare a hot charcoal fire or preheat a gas grill on high for 20
minutes. Grill the tomatoes, peppers, and onion until all have
blackened and blistered peels or black grid marks, about 15 minutes
for the smaller peppers and tomatoes, and about 20 to 25 minutes
for the bell peppers and onion.
Peel and seed the grilled vegetables, cut them up, and place in a
food processor. Process with 4 or 5 short pulses and transfer to
a medium-size bowl.
Pound the garlic, caraway seeds, and salt together in a mortar with
a pestle until almost a paste, then stir into the grilled vegetables.
Arrange on a platter, drizzle with the olive oil and lemon juice,
and garnish with the olives, pieces of tuna, and quartered eggs.
Makes 4 servings