Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Salata Jaza’iriya (Algerian Salad)
2 sweet bell peppers, seeded and chopped
4 tomatoes, diced
1/2 C sliced cucumber
1 small red onion, sliced
1/2 C black olives, pitted and halved (Kalamata-type, not canned black olives)
6 anchovy fillets, chopped
2 hard-boiled eggs, quartered
1 t chopped fresh basil or cilantro
3 T olive oil
1 T vinegar
Salt and pepper
Toss all ingredients gently in a salad bowl, and serve with pita bread.
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May 6th, 2006 at 1:20 am
[...] Maza (also spelled mezza) is the Middle Eastern version of Spanish tapas or Chinese dim sum. It’s served as an appetizer to a fancy meal for a guest, or as a small meal in itself. There are hundreds of dishes that can be served, but the most familiar to us are things like hummus, stuffed grape leaves, and baba ghanouj. The beverage often served with it is arak, or arack. Here’s a short list of some of the hundreds of foods served for maza: Hummus habb Yogurt cheese balls Abakadoo ma’ taheena (Middle Eastern guacamole) Olive dip Stuffed grape leaves Nuts Tart fruits Salted seeds Cheese Salads (Try Algerian Salad or Khissoo) Marinated bone marrow Liver Cucumbers Tomatoes Greens Vegetables cooked in olive oil Tabbouleh Kubbeh Pickles Olives Seafood Preserves [...]