Meshwiya

Name: Meshwiya
Yield: Makes 150 ml
Cuisine: Mexican
Ingredients: 1 teaspoon ground cumin; 2 garlic cloves, crushed; 1 teaspoon harissa; 1 large red pepper, roasted, deseeded and chopped into small pieces; 3 ripe but firm plum tomatoes, chopped into small pieces; salt and freshly cracked black pepper; 2 tablespoons chopped flat-leaf parsley; salt and freshly cracked black pepper; 2 tablespoons olive oil; juice of ½ lemon

Preparation info

Makes
150 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

Tunisia’s answer to the Mexican salsa, hot and heady, but at the same time fresh and lively.

Serve it with a spice-roasted leg of lamb or grilled lamb chops, but on a hot summer’s day spread it on thick slices of baguette while the barbecue is heating up!

Ingredients

3 ripe but firm plum tomatoes, chopped into small pieces
1 large red pepper, roasted, deseeded and chopped into small pieces
1 teaspoon<

Africa
Americas
Tunisia
Mexico
Starter
Vegan
Gluten-free
Summer

Method

Heat a dry frying pan over a medium heat, then add the tomatoes and red pepper and cook for 1 minute, or until the tomatoes are just beginning to soften. Add the harissa and cook for a further 1 minute.
Transfer to a bowl and add the remaining ingredients. Mix well, season to taste and serve at room temperature.