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LOCATION: Recipes >> African >> Red Pepper Dip 01

Print this Recipe    Red Pepper Dip 01

SALATA MECHOUIA NABLIA (broiled red pepper and tomato dip) Tunisia
serves 4-6

1 pound large red peppers
1 fresh red chili
2-4 garlic cloves, unpeeled
3 well flavored tomatoes
1 teaspoon caraway seeds
2-3 tablespoons olive oil
salt
quarters of hard boiled eggs
chunks of canned tuna fish
black olives

Preheat the broiler and place the peppers, chili, garlic and tomatoes
in a broiler pan and cook, turning occasionally until the skins
are charred and blistered, and the garlic is soft. Leave to cool
then peel the vegetables. Discard the cores and seeds from the
peppers and chili, and the seeds from the tomatoes. Put all the
vegetables into a blender or food processor, or through a sieve.
In a frying pan, gently heat the caraway seeds and oil until
fragrant. add to the blender or food processor with the salt and
whizz to a paste. Chill before serving. Serve in a bowl with quarters
of hard boiled eggs, chunks of tuna fish and black olives.

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