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Moroccan Roasted Pepper Salad (Pareve)
This was one of the recipes featured by Zehorit Heilicher in her Festival of
Jewish Awareness class The Colorful World of Jewish Cuisine: Appetizers from
Around the Jewish World—Ethiopia, Iraq, Morocco, Turkey. It is suitable for
Pesach.
Serves 6
4 large sweet, colorful peppers
2 medium jalapenos
˝ c. olive oil
1 medium lime, juiced
4 large cloves garlic, crushed
1 t. ground cumin
Salt and pepper
Roast peppers over fire of gas stove, or broil in oven until evenly charred.
Place in brown paper bag, seal and cool. Peel peppers, but do not rinse. Slice
peppers and toss gently with rest of ingredients. Chill. Serve cold or at room
temperature.
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