Chlada felfa or pepper salad with preserved lemon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Bell peppers |
| 2 | tablespoons | Olive oil |
| 2 | Garlic cloves, minced | |
| 2 | tablespoons | Preserved lemon rind, very |
| Finely diced | ||
| 2 | teaspoons | Ground cumin |
| Salt and freshly ground | ||
| Black pepper to taste | ||
| Fresh lemon juice to taste | ||
Directions
Preheat the broiler. Place the peppers on a lightly greased baking sheet about 3 inches from the heat source. Broil the peppers, turning them carefully with thongs., until skins blacken evenly. Place them in a paper or plastic bag and close it. When the peppers are cool enough to handle, peel, seed, and finely dice them. Place them in a colander to drain, then transfer them to a serving bowl and stir in all the remaining ingredients. Chill until ready to serve.
Yield: 8 servings
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