Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 | Ripe medium tomatoes, peeled, seeded and chopped |
| 3 larges | Red capsicum, roasted and peeled, and seeds and |
| Membranes discarded | |
| 2 | Cloves garlic, peeled and chopped finely |
| 1 teaspoon | Cumin |
| ¼ teaspoon | Harissa or cayenne |
| 1 tablespoon | Olive oil |
| 2 tablespoons | Lemon juice |
| ¼ cup | Chopped parsley |
| Salt and freshly ground pepper | |
| ½ | Baguette, cut into 2.5 cm slices on the diagonal |
(Meshwiya)
Place the tomatoes in a frying pan and saute on high heat until they thicken,6 to 8 minutes. Remove from the pan and place in a bowl.
Finely chop the roasted capsicum and add to the tomatoes.
Add the garlic, cumin, harissa, olive oil, lemon juice and parsley.
Mix well. Season with salt and pepper to taste and place on a serving dish. Serve with the baguette slices. Note: this can be made 1 day in advance. However, do not add the garlic until ready to use.