Salade Juive Moroccan Confit Of Tomatoes And Peppers With Coriander Recipes

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SALADE ARABE TRADITIONNELLE (MOROCCAN TOMATO SALAD)



Salade Arabe Traditionnelle (Moroccan Tomato Salad) image

Provided by Craig Claiborne

Categories     easy, salads and dressings, side dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

1 small green pepper, cored, seeded and deveined
1 1/2 cups cored, peeled, seeded tomatoes cut into half-inch cubes
1 tablespoon finely chopped parsley
1 tablespoon finely chopped onion
1/4 teaspoon finely minced garlic
1/2 teaspoon finely minced fresh coriander
Salt to taste, if desired
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 tablespoon white vinegar
2 tablespoons peanut oil

Steps:

  • Cut the pepper into strips about half an inch wide. Cut the strips crosswise into thin slices. There should be about 1/3 cup. If there is more than that, save the remaining for another use.
  • Put the pepper in a bowl and add the remaining ingredients. Blend. Chill.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 138 milligrams, Sugar 1 gram

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

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

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