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Nutrition Facts
Serving Size 1 (384g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 135
Calories from Fat 46		(34%)
Amount Per Serving		%DV
	Total Fat 5.2g	7%
	Saturated Fat 0.8g	3%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 508mg		21%
Potassium 778mg		22%
Total Carbohydrate 22.3g		7%
	Dietary Fiber 4.8g	19%
	Sugars 10.4g
Protein 3.5g		6%
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thursday night

Clean Plate Club

Egyptian Salad

Recipe #63864 | 1¼ hours | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Daniele1969
Jun 5, 2003

The name of this dish is Egyptian Salad, but I've seen this in Moroccan Restaurants, Ethiopian Restaurants, Israeli Restaurants...It's name should be more like North African Salad.

SERVES 6 -8 (change servings and units)

Ingredients

2 red bell peppers
2 yellow bell peppers
2 green bell peppers
4 medium onions, sliced into cresents
2-3 tablespoons olive oil
1 cup tomato juice
6 medium tomatoes, cut into wedges
1 teaspoon salt
1 teaspoon pepper
1/2 cup red wine vinegar

Directions

1
Cut all the peppers in half length wise and de-seed them.
2
Cut all the peppers, length-wise, into 1/2 inch slices.
3
In a large covered pot, saute onions in oil until translucent, then add the peppers and cook for 5 minutes.
4
Add tomato juice, cover and cook on med heat for 5-10 minutes.
5
Add tomatoes, salt and pepper; cover and cook another 15 minutes.
6
Add vinegar, cover and cook another 10-15 minutes.
7
serve hot, cold or at room tempreture.
8
Excellent side dish with almost anything.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Peppers
Cuisine > African > Northern > Egyptian
Preparation > Time to Make > < 4 hours
Occasion > Everyday
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: Clean Plate Club

On Aug 28, 2008

What a nice side dish and a great way to use some of the ripe tomatoes in my garden. I took chef 502866's advice and roasted the peppers before adding into tomato-onion mixture. Served this with chicken & sausage kabobs, mushroom risotto and crusty bread. What a feast!

0 people found this review helpful

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From: RehReh

On Oct 9, 2007

This was good and I'm giving it 4 stars because I'm sure I made some mistakes in making it. But i didnt love it as much the others. I was expecting the tomatoes to hold their structure and mine came out a bit too watery...I will, however, try to make it again, and see if adding the tomatoes at the end and cooking them for just a bit, helps with the texture.

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From: Chef #502866

On Jun 9, 2007

Hi, I love this. But I made a few minor changes - I only used yellow, red and orange peppers. I sliced the peppers in half, grilled them and blackened the skins, popped them in a plastic bag and let the skins steam off. I also skinned and seeded the tomatoes. I didn't add the peppers until after the tomatoes and then just allowed the peppers to cook for the last 10 minutes. I served it to my vegetarian friend, at room temperature (the salad, not my friend) on italian style griddled bread rubbed with olive oil and garlic. Not very Egyptian I know, but it was just sublime. Thank you.

2 people found this review helpful

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From: anonymous23

On Sep 3, 2006

I like how versatile this appears to be. I cut the recipe in half, and I had no tomato juice (or sauce--just lots of tomatoes) or green peppers, so I just used what sweet peppers I had in the fridge, 1.5 onions, and three tomatoes and a handful of cherry tomatoes that had been forgotten and were getting soft, and some mushrooms that needed to be used. Made the whole kitchen smell fantastic. Next time, I'll serve this with rice. (Seemed plenty juicy without the tomato juice.)

1 person found this review helpful

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