← Nouns Cooking · Moroccan

Ingredients

• 4 peppers (green and red)
• 2 long green chillies
• 3 Tomato
• 1 small onion, unpeeled
• 3 cloves Garlic, unpeeled
• 4 tbsp extra-virgin olive oil
• ½ tsp Caraway seeds, ground
• ½ tsp Ground coriander
• ½ Lemon, juiced
• ½ tsp Salt
• 1 can tuna in olive oil (160 g can) (optional)
• 2 hard-boiled eggs, quartered (optional)
• 1 handful Olives (optional)

Method

1. Grill the peppers, chillies, tomatoes, onion and garlic under a very hot grill or on a barbecue for 15–20 min, turning, until charred and soft. Take the tomatoes and garlic off as soon as they soften.
2. Put everything in a bowl, cover and leave for 10 min, then peel off the skins and remove the pepper and chilli seeds.
3. Chop it all together on a board with a big knife (or pound in a mortar) into a rough, juicy relish.
4. Mix in the olive oil, caraway, ground coriander, lemon juice and salt. Spread on a plate and top with tuna, eggs and olives if you like.

Tips

• The tuna and egg garnishes make it no longer vegan (tuna also not vegetarian); leave them off or add them to taste.
• Algeria's felfla or hmiss is a close cousin; cook the chopped salad in the oil for 10 minutes for that version.

Sources

Written in our own words after cross-checking these recipes:

196 flavors International Cuisine