Recipe: Kahina’s Algerian Roasted Pepper Salad
After my plaintive plea in Friday’s email, two people have stepped up with recipes of their own to share with the group, and we’ll publish both of them here over the next few days. This one’s from Tara Messenger, who picked it up from an Algerian friend of hers. She insists that it “couldn’t be simpler, and it is delicious” so why not try it out today?!
Kahina’s Algerian Roasted Pepper Salad
1. Roast a few green peppers (in the broiler or on the stovetop as you wish), skin, seed and chop.
2. Add a few chopped tomatoes, some salt, and cover with good olive oil.
3. That’s it! Serve with good warm bread, eat and enjoy!
Thinking of complicating this? Maybe think again. Tara says, “After she made it for me, I tried to recreate it, adding garlic, cumin, and lemon juice, but she steered me in the right direction of simplicity. The green peppers and the tomatoes have a lot of natural acidity that balances the salad perfectly.”
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