Salata Mechouia

下ごしらえ

材料

作り方

手順

1. 1

   Preheat your grill to medium-high heat (about 200°C / 400°F).

   約5 分

2. 2

   Place bell peppers, tomatoes, yellow onion, and jalapeño directly on the grill grates.

3. 3

   Grill the vegetables, turning occasionally, until they are charred and softened on all sides, about 20-25 minutes.

   約25 分

   調理のヒント： The skins should be blistered and blackened, which adds to the smoky flavor.

4. 4

   Remove the grilled vegetables from the grill and immediately transfer them to a bowl, covering it tightly with plastic wrap.

   調理のヒント： This steaming step helps loosen the skins for easier peeling.

5. 5

   Let the vegetables rest for at least 15 minutes, or until cool enough to handle.

   約15 分

6. 6

   Once cooled, peel the skin off the bell peppers, tomatoes, and jalapeño. Discard the stems and seeds. Finely chop all the grilled vegetables.

   約10 分

   調理のヒント： Don't worry if a few bits of char remain; it adds to the flavor.

7. 7

   Mince the garlic cloves.

   約1 分

8. 8

   In a large bowl, combine the chopped grilled vegetables, minced garlic, olive oil, caraway seed, smoked paprika, salt, and black pepper.

   約2 分

9. 9

   Stir everything together until well combined. Taste and adjust seasonings as needed.

   約1 分

10. 10

    Serve Salata Mechouia chilled or at room temperature, garnished with fresh mint if desired.

    調理のヒント： For best flavor, let the salad sit for at least 30 minutes before serving to allow the flavors to meld.