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Meshwiya


4 each Tomatoes
1 each Green bell pepper
1 tsp Salt
1 tablespoon Cumin
2 each Garlic cloves, crushed
2 tsp Lemon juice
1/4 cup Olive oil, or to taste

Yield: 4 servings

Skin the tomatoes and peppers by grilling. Chop the skinned tomatoes and peppers into small chunks. Add the salt, cumin and garlic. If not serving immediately, store in the refrigerator. Before serving, add the lemon juice and olive oil.

You may want to add chunks of black olives. Serve as a dip or as a spread on small chunks of baguette.




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