I became interested in Moroccan cooking after reading Paula Wolfert’s recipes and writings on Moroccan food. This colorful salad has a refreshing soupy consistency and is redolent of cumin and lemon.

SERVES 6

3 medium green bell peppers

5 medium ripeВ tomatoesimage, peeled, seeded, and cubed

2 tablespoons minced onion

Вј teaspoon dried red pepper flakes

2 cloves garlic, minced

2 tablespoons minced fresh parsley

Juice of 1 lemon

Вј cup olive oil

1 teaspoon ground cumin

Salt to taste

Freshly ground pepper to taste

  1. Roast the green peppers over the flame on a gas stove or on the burner of an electric stove until the skin is evenly charred. (Roasting the peppers under the broiler cooks them too much for this dish.) Place them in a plastic or paper bag, close it, and let them sit for 10 minutes to facilitate removing the skin. Scrape the skin off with a knife under cold running water, then pat the peppers very dry. Core them, cut into bite-size pieces, and put in a medium bowl.
  2. Add all of the remaining ingredients and toss gently. Marinate at least 1 hour before serving and serve at room temperature. If you are going to marinate the salad longer, cover and chill, and bring to room temperature before serving. Because of its soupy consistency, I like to serve this salad in bowls, although it is traditionally eaten with the fingers.