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Salata Mechouia Nablia

Salata Mechouia Nablia
Thursday, 17 September 2009


This recipe is from the article Mighty, Mysterious Mauritian Mazavaroo By Leyla Loued-Khenissi


At a glance
Chile peppers
Heat Level
Bell Pepper
New Mexico Red

3 large red bell peppers
1 large fresh red chile, such as New Mexican (or more, to taste)
2−4 garlic cloves, unpeeled
3 large tomatoes
1 teaspoon caraway seeds
2−3 tablespoons olive oil
Salt to taste
Quarters of hard boiled eggs, chunks of canned tuna fish and
black olives to serve


Preheat the broiler or grill and place the peppers, chili, garlic and tomatoes in a broiler pan and cook, turning occasionally until the skins are charred and blistered, and the garlic is soft. Leave to cool then peel the vegetables. Discard the cores and seeds from the peppers and chili, and the seeds from the tomatoes. 

Put all the vegetables into a blender or food processor. In a frying pan, gently heat the caraway seeds and oil until fragrant.

Add to the blender or food processor with the salt and puree to a paste. Chill before serving. Serve in a bowl with quarters of hard boiled eggs, chunks of tuna fish and black olives.


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