AND GREEN PEPPER SALAD, FEZ STYLE
3 sweet green peppers
4 large red, ripe tomatoes
1 clove garlic, peeled and crushed
Pinch of sweet paprika
1/4 t. ground cumin
2 T. olive or salad oil
1 T. lemon juice
1/2 t. salt
1/4 t. freshly ground black pepper
1/4 preserved lemon+
1. To prepare the peppers, grill them over a gas flame, turning them until
the skins are completely blackened, or bake them as follows: Preheat the
oven to 450 degrees; wash the peppers, drain dry, and arrange on an ungreased
baking sheet; bake for 10 min- utes, then turn over carefully and continue
to bake 10 minutes more, or until the skins are black and blistered.
2. Place the blackened peppers in a plastic bag or under a towel and set
aside to cool. (This enables the skin to separate from the flesh.) Remove
the peppers when cool, core, seed and slip off their skins. Scrape off
any extra seeds. Cut the pepper flesh into small pieces and set aside.
3. To prepare the tomatoes, bring 2 cups water to a boil; drop in the
tomatoes and boil for 15 seconds. Remove the tomatoes and cut out the
stem with a sharp paring knife. Peel off their skins, then slice each
tomato in half crosswise and squeeze gently to remove seeds. Cut the tomato
flesh into small pieces.
4. Mix the tomatoes and peppers in a glass serving dish, then add all
the remaining ingredients except the preserved lemon. Mix well to blend
the spices with the vege- tables. Rinse the preserved lemon under running
water and cut away the pulp. Cut the peel into cubes and sprinkle over
the salad. Serve cool.
and Other Good Food from Morocco" by Paula Wolfert. It is a beautiful
book and strongly recommended to anyone with an interest in this type
+ There is a recipe in Paula Wolfert's book for how to make preserved
lemons. They are considered an indispensable ingredient in Moroccan cooking.
I have made this salad without the preserved lemon, though, and thought