Salada Koché - Moroccan Tomato and Pepper Salad
Ingredients
- 8 cloves garlic, mashed
- 1 tsp. paprika
- 1 TBS kosher salt
- 1 16-oz can crushed tomatoes
- 3 TBS oil
- 6 green peppers
- 1 1/2 tsp. cumin
- dash of red pepper
Directions
- In skillet, fry garlic in oil and sauté with paprika.
- Add crushed tomatoes and cook uncovered on low flame at least 1 hour.
- Separately broil peppers in broilers, turning often to get all sides.
- Rinse peppers in cold water and peel membrane. Remove inside seeds, then shred or slice.
- Add to tomatoes at end of cooking time. Cook a few more minutes.
- Jar and refrigerate. Serve cold with challah or pita bread.
|
Salad Koche
Salad Koché is a Moroccan cooked tomato and pepper salad, flavored with tons of garlic and cumin. delicious to dip into with fresh challah.
|
Quinoa is trendy among Sephardim as a substitute for rice and bulgur. This seed can be prepared like rice or couscous and packs a nutritious punch.
This recipe may be made with couscous instead of quinoa. Quinoa is also permitted on Passover by many rabbis. It was approved by the Orthodox Union for Passover use in 2014.
| |
Ingredients
- 2 C water or vegetable stock
- 1 TBS oil
- 1 TBS kosher salt
- 1 C quinoa
- 3 TBS oil
- 1 onion, diced
- 2 cloves garlic mashed
- 1 each green and red pepper, diced
- ¼ C sun dried tomatoes, sliced
- 1 tsp salt
- ½ tsp white pepper
- ¼ C parsley, chopped
|
Directions
- In 2 qt saucepan boil water or vegetable stock. Add 1 TBS. oil and 1 TBS kosher salt.
- Add quinoa and simmer 20 minutes, covered. Quinoa is done when the seeds pop and the water is evaporated. Turn off heat.
- In skillet, heat oil and saute onion and garlic on medium heat until slightly brown, about 5 minutes.
- Add peppers and continue sauteing. Add sundried tomatoes, salt and pepper. Heat through.
- Pour onto serving platter. Add cooked quinoa and mix. Top with parsley.
- Option: Add 1 can beans of your choice
Option: Add Crumbled Feta Cheese for Dairy Version
|
|
