(photo credit: PASCALE PEREZ-RUBIN)
Whenever I prepare salata mashwiya like my mother used to make, I remember how she would hold her sharp knives parallel to each other in both of her skilled hands, and then start chopping the roasted tomatoes and spicy peppers. She held the knives like swords and chopped away at the vegetables, adding garlic and spices at the end. These sounds and sights are etched in my mind, and I try to replicate my mother's actions whenever I prepare this delightful delicacy.In North African cuisine – dishes originating in Libya, Tunisia, Algeria, and Morocco – there is a variety of recipes for making salads with cooked peppers. Some are spicy and others sweet. Matbucha, for example, is cooked over a low flame in oil for many hours until it thickens and can be spread on a piece of challah or mixed with couscous.
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