Tunisian Warm Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 medium tomato (s)
- 6 hot peppers, mild green
- 5 medium potato (s)
- 2 egg (s)
- 1 teaspoon paprika powder, noble sweet (heaped)
- 1 teaspoon coriander, ground (heaped)
- 1 teaspoon caraway seeds, ground (coated)
- 1 teaspoon salt, (leveled)
- 1 pinch garlic powder
- 1 cup oil
Print Recipe
Pin Recipe Instructions
- In Tunisia I tried different variations of this dish. This is my favorite. Pierce the peppers all around with a knife so that they do not burst when frying. Then fry in oil over low heat. Let it cool down a little (put it in a plastic bag, then the skin will come off better later!) And then peel off the skin, remove the meat from the inside and put it in a glass bowl. Peel and dice the potatoes and fry them in the hot oil until golden brown until crispy, lift them out of the oil and place in the glass bowl. Reduce the heat again and let the oil cool down a bit. Halve the tomatoes, remove the stem and fry in oil on both sides until they are soft throughout (fry the side with the skin first). Then peel the tomatoes and add them to the glass bowl. Then fry the fried eggs and place in the glass bowl. Add all the spices and mix well. Then cut everything small with 2 large knives without teeth (therefore do not use a plastic bowl!) To do this, move the knives with the cutting edges past each other in opposite directions (scissors principle). The whole thing is traditionally eaten with tajine bread (this softens the effect of the pepperoni on the stomach due to the high olive oil content.). If you don`t serve the salad right away, add the fried eggs later and heat the salad in this way. Enjoy the meal!
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