Title: Salada Madbucha 1 (Cooked Salad)
Categories: Salad Vegan Moroccan Jewish
Yield: 8 Servings

		"Sephardic Cooking"
		By Copeland Mark
COOKED SALAD #1
1	tb	Oil, corn
1	md	Onion; chopped (1/2 cup)
8		Garlic cloves; smoothly pureed or put through a press
5		Bell peppers, green charred under a gas or electric broile
1/4	c	Celery, chopped
1/2	c	-water
1/2	ts	Salt
1/4	ts	Pepper
1/8	ts	Turmeric, ground
1	ts	Paprika
2	lb	Tomatoes, fresh ripe blanched in boiling water peeled, and
2	tb	Tomato paste

1. In a large skillet, heat the oil. Add the onion and garlic and stir-fry over moderate heat until golden. Add the green peppers, celery, water, salt, pepper, turmeric, and paprika. Mix well. Cover the skillet and simmer over low heat for 15 minutes, stirring occasionally.

2. Add the tomatoes and simmer for 15 minutes longer. Adjust the salt and pepper for more intensity if desired. Add the tomato paste, stir for a moment, and remove from heat.

Cool and refrigerate. Serve with any kind of cous cous or Moroccan food (see recipe -- MOROCCO.013).

This salad is really a condiment and should be used as such. It can be prepared in moderate or large quantities, has plenty of flavor, and be served with any kind of food including curries. It may be refrigerated for 2 weeks.

Source: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y.

From: David Pileggi Subj: R-Sephardic-Morocco.024 Origin: The Roach Coach OS/2 HST V.32t V.FC (1:106/3333) BBS: Sasquach (510) 462-9502 06-09-94 Conf: Cooking (8) MM formatted by Dorothy Hair 6/12/94

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