Turkish Salad

This is more a dip than a salad. goes well with pita or turkish bread. You can have it as hot as you like, just adjust the amount of chilli powder that goes into it.

• Ready In: 50 mins
• Yields: 4-5 cups

Ingredients

• 2  large onions, chopped
• 1⁄4 cup olive oil
• 4  green bell peppers or 4  red bell peppers, chopped
• 2 (400 g) cans diced tomatoes
• 10  cloves garlic, crushed
• 150  g tomato paste
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  tablespoon sweet paprika
• 1⁄2 teaspoon chili powder (or more if you like hot)
• 1  tablespoon cumin
• 1  teaspoon ground coriander
• 2  tablespoons  chopped parsley
• 4  tablespoons  chopped dill

Directions

1. Fry onions and garlic in olive oil, till soft.
2. Add chopped bell peppers and cook, covered, for 10 minutes.
3. Add the rest of the ingredients, except dill, and cook for about 15 minutes, stirring from time to time to prevent sticking.
4. When ready, take off stove and mix in the chopped dill.
5. Serve cold as a dip.