Best Salade Juive Moroccan Confit Of Tomatoes And Peppers With Coriander Recipes

MOROCCAN COOKED PEPPER SALAD

Moroccan Cooked Pepper Salad image

A tasty cooked salad with tomatoes and green peppers. It's good warm or cold.

Provided by HIMEESGIRL

Categories Salad Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

2 green bell peppers
3 tablespoons olive oil
4 fresh tomatoes, peeled and chopped
2 teaspoons sugar
1 ½ teaspoons paprika
1 teaspoon fresh parsley
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon garlic powder
ground black pepper to taste
1 (2.25 ounce) can sliced green olives

Steps:

Preheat the oven broiler.
Place the green bell peppers on a baking sheet, and broil, turning occasionally, 5 minutes, or until tender and scorched on all sides. Remove from heat, peel, and chop.
Heat the olive oil in a skillet, and mix in the peppers and tomatoes. Stir in sugar. Season with paprika, parsley, cumin, salt, garlic powder, and pepper. Continue cooking until tomatoes are heated through. Serve topped with olives.

Nutrition Facts : Calories 96.1 calories, Carbohydrate 5.6 g, Fat 8.4 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 450.8 mg, Sugar 3.8 g

SALADE JUIVE (MOROCCAN CONFIT OF TOMATOES AND PEPPERS WITH CORIANDER)

Salade Juive (Moroccan Confit of Tomatoes and Peppers With Coriander) image

Provided by Joan Nathan

Categories dinner, lunch, salads and dressings, side dish

Time 1h

Yield 8 servings or about 4 cups

Number Of Ingredients 12

Ingredients

4 pounds peppers (red, green or yellow; about 8 to 10 depending on the size)
One 28-ounce can whole tomatoes, drained or 2 pounds ripe red tomatoes (about 4 to 6, depending on the size)
1/4 cup olive oil
2 tablespoons white wine
1/2 teaspoon ground coriander
1/2 teaspoon cumin
Salt to taste
1 tablespoon tomato paste
1 tablespoon fresh chopped chives
1/2 teaspoon hot cayenne pepper
2 tablespoons fresh lemon juice
1 cup chopped fresh cilantro

Steps:

Put the peppers on a hot grill, turning them as they get charred, or put them in a 450-degree oven for about 20 minutes. Using tongs transfer the peppers to a plastic bag and seal it. When they are cool, peel them, and remove the seeds and stems.
If using fresh tomatoes, bring a pot of water to a boil. Plunge the tomatoes into the boiling water for a minute or two, remove with a slotted spoon, and cool in a bowl of ice water. When cool enough to handle, peel off and discard the skin.
Heat the oil in a large frying pan. Roughly chop the fresh tomatoes or the canned, if using, and peppers, and add them with the wine, coriander seeds, cumin, salt to taste, tomato paste, and chives to the frying pan. Cook slowly, uncovered, for about 20 minutes, or until most of the liquid is absorbed.
Stir in the hot pepper and the lemon juice and sprinkle with the fresh cilantro. Serve as a salad or appetizer.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 626 milligrams, Sugar 6 grams