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Robert Carrier

Pounded Green Pepper Appetizer

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Taste of Morocco
Taste of Morocco

By Robert Carrier

Published 1987

  • About

Serve with Arab bread which you dip into the bowl.

Ingredients

  • 900 g/2 lb green peppers, grilled (broiled or barbecued) and skinned
  • salt and freshly ground black pepper

Method

  1. Drain the skinned, rinsed green peppers, remove core and seeds, and cut into small dice.
  2. Place diced pepper in a mortar and pound slightly, being careful not to pound into a purée. Season with salt and freshly ground black pepper to taste and mix well. Chill.
  3. When ready to serve, sprinkle with chopped parsley and garlic, and moisten with lemon juice a

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