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    You are in: Home / Recipes / Egyptian Salad Recipe
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    Egyptian Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    20 mins

    55 mins

    Daniele1969's Note:

    The name of this dish is Egyptian Salad, but I've seen this in Moroccan Restaurants, Ethiopian Restaurants, Israeli Restaurants...It's name should be more like North African Salad.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut all the peppers in half length wise and de-seed them.
    2. 2
      Cut all the peppers, length-wise, into 1/2 inch slices.
    3. 3
      In a large covered pot, saute onions in oil until translucent, then add the peppers and cook for 5 minutes.
    4. 4
      Add tomato juice, cover and cook on med heat for 5-10 minutes.
    5. 5
      Add tomatoes, salt and pepper; cover and cook another 15 minutes.
    6. 6
      Add vinegar, cover and cook another 10-15 minutes.
    7. 7
      serve hot, cold or at room tempreture.
    8. 8
      Excellent side dish with almost anything.

    Ratings & Reviews:

    • on August 28, 2008

      55

      What a nice side dish and a great way to use some of the ripe tomatoes in my garden. I took chef 502866's advice and roasted the peppers before adding into tomato-onion mixture. Served this with chicken & sausage kabobs, mushroom risotto and crusty bread. What a feast!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2007

      45

      This was good and I'm giving it 4 stars because I'm sure I made some mistakes in making it. But i didnt love it as much the others. I was expecting the tomatoes to hold their structure and mine came out a bit too watery...I will, however, try to make it again, and see if adding the tomatoes at the end and cooking them for just a bit, helps with the texture.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2007

      55

      Hi, I love this. But I made a few minor changes - I only used yellow, red and orange peppers. I sliced the peppers in half, grilled them and blackened the skins, popped them in a plastic bag and let the skins steam off. I also skinned and seeded the tomatoes. I didn't add the peppers until after the tomatoes and then just allowed the peppers to cook for the last 10 minutes. I served it to my vegetarian friend, at room temperature (the salad, not my friend) on italian style griddled bread rubbed with olive oil and garlic. Not very Egyptian I know, but it was just sublime. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Egyptian Salad

    Serving Size: 1 (303 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 135.4
     
    Calories from Fat 46
    34%
    Total Fat 5.1 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 508.3 mg
    21%
    Total Carbohydrate 22.3 g
    7%
    Dietary Fiber 4.7 g
    19%
    Sugars 10.4 g
    41%
    Protein 3.4 g
    6%

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