Roasted Bell Pepper Salad
Let me share a family secret with you. A simple, smoky salad of fire-roasted bell peppers, peeled and sliced, dressed only with olive oil and salt. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Red and green bell peppers
- Olive oil
- Salt
- Cumin (optional)
Step-by-Step Instructions
How do you achieve the authentic Moroccan flavor?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Roast the peppers over an open flame or under a broiler until the skin is completely charred.
Place in a plastic bag to steam then peel off the charred skin and remove seeds.
Slice the peppers into thin strips.
Dress with olive oil salt and a pinch of cumin.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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