Egyptian Salad

Submitted by Daniele1969

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 2 green bell peppers
• 4 medium onions, sliced into cresents
• 29.58-44.37 ml olive oil
• 236.59 ml tomato juice
• 6 medium tomatoes, cut into wedges
• 4.92 ml salt
• 4.92 ml pepper
• 118.29 ml 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.

 

[donnafenley]

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.

 

[Scots LassCairo]

The name of this dish attracted me!! I found it really tasty and easy to prepare. The second time I made it, I used only red peppers, I brushed them with olive oil and charred the skins under the grill. I prepared the rest of the dish as per your recipe, and at the last minute when the tomato mixture was still hot, added some torn basil and the peppers which I found easy to peel. A sprinkling of cumin and everything was ready. I served this as an accompanient to some grilled marinated chicken. The salad was served at room temperature with lots of crusty French bread to enjoy the fabulous juices. Thanks so much for this one Daniele!

 

[anonymous23]

I like how versatile this appears to be. I cut the recipe in half, and I had no tomato juice (or sauce--just lots of tomatoes) or green peppers, so I just used what sweet peppers I had in the fridge, 1.5 onions, and three tomatoes and a handful of cherry tomatoes that had been forgotten and were getting soft, and some mushrooms that needed to be used. Made the whole kitchen smell fantastic. Next time, I'll serve this with rice. (Seemed plenty juicy without the tomato juice.)