Egyptian Salad

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 20 mins
• Cook Time: 55 mins

Ingredients:

Servings: 6

• 2 red bell peppers
• 2 yellow bell peppers
• 2 green bell peppers
• 4 medium onions , sliced into cresents
• 2 -3 tablespoons olive oil
• 1 cup tomato juice
• 6 medium tomatoes , cut into wedges
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ cup red wine vinegar

Directions:

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

Reviews

[Clean Plate Club]

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!

[RehReh]

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.

[Chef #502866]

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.