Bell peppers stew (Shakshuka)
July 15, 2014 • Category: Mezze/Appetizers, Vegan
A perfect Summer dish, this (vegan) stew is a mixture of bell peppers, tomatoes and garlic, all pan-fried in olive oil. It is served at room temperature and eaten with pita bread. It is considered an appetizer (mukkabalate).
INGREDIENTS: 4 to 6 servings
1/2 cup olive oil
3 bell peppers, one of each color or all green ones, sliced thin, and seeded
1 heaping tablespoon of garlic paste or 8 garlic cloves peeled
salt, to taste
1/2 teaspoon red pepper or chili powder
1/2 teaspoon coriander powder (optional)
6 large tomatoes, chopped fine or 2 (14-ounce) cans of chopped tomatoes in their juice
1. Heat the oil in a large skillet and pan-fry the bell pepper slices a few minutes till softened; add the tomatoes and spices and simmer over gentle heat about ten minutes longer. Taste, adjust seasoning and cool. Serve with bread at room temperature.
NOTE: You can add sliced onions or a chili pepper to this stew if you like.
Comments
17 Comments • Comments Feed
Rosa says:
Delicious! I am a big fan of bell peppers.
Cheers,
Rosa
On July 15, 2014 at 9:53 am
Mia says:
Lovely ! Ive always wanted to know how to make this 🙂
Thank you
Blessings
Mia
On July 15, 2014 at 10:10 am
marlene says:
hello joumana!
hope you’re doing good 🙂
i recently had some ” gelee de coing ” and i really liked it.so i wanted to know if you have a recipe of any type of gelee .
take care
On July 15, 2014 at 1:37 pm
Joumana says:
@marlene: Sure i have a few. some I made (easily) with agar agar, which is a gelatine (non-animal based). Where are you located? what types of fruits do you wish to use for your jelly?
On July 15, 2014 at 10:13 pm
humble_pie says:
wondering if i may why so many recipes call for seeding peppers? sometimes they even call for seeding tomatoes …
with some hyper-hot peppers such as scotch bonnets, most of the fire comes from the seeds. I can see removing scotch bonnet & habanero seeds from cooked dishes because biting on an individual seed would be unpleasant. But sweet peppers have innocent seeds afaik, would a few not add fibre & bulk to a sweet pepper dish?
On July 15, 2014 at 3:34 pm
Joumana says:
@humble_pie: Sure, keep the seeds if you like! I would remove the white fibrous part though.
@Ms Zeidan: my pleasure 🙂
On July 15, 2014 at 10:12 pm
Kate says:
Finally! Generations of my family have made this dish, and whenever I try to find the recipe, all I get is the Tunisian/Israeli dish that calls for eggs. I was starting to think my tata invented it to save money! Lol….thanks for the confirmation that this is indeed a traditional dish, and one of the best things to do with summer tomatoes!
On July 16, 2014 at 5:04 am
Astheart says:
I live in the Czech Republic so very far from Lebanon, and you would be surprised how many recipes known to us here I can find among those of Joumana’s! 🙂 What concerns this dish I thought it belonged to Hungarian cuisine, either without or with eggs. One of Joumana’s newest recipes, cabbage stuffed with meat and rice is prepared and very popular in all Central and East European countries. 🙂
On October 16, 2014 at 8:13 pm
Joumana says:
How interesting! It is true that I found commonalities with dishes from the Balkans with Eastern Mediterranean dishes too..
On October 16, 2014 at 8:19 pm
marlene says:
hello again!
i live in lille( france) but now i’m in lebanon , staying for about three weeks.
i have tons of fruit waiting to be consumed , especially cherries. in france they also make ” gelee de coing et groseille” . let me see the recipe you have and i’ll decide then
On July 16, 2014 at 6:17 am
Joumana says:
@marlene: https://www.tasteofbeirut.com/2010/04/strawberry-and-raspberry-jam-with-agar-agar-in-10-minutes/
On July 16, 2014 at 11:48 am
marlene says:
i found some photos that might help you:
http://www.epice-automne.com/la-groseille.php
http://cuisine-saine.fr/recette-bio/gelee-de-cerises
thank you 🙂
On July 16, 2014 at 9:39 am
Susan says:
Sounds delicious with pita bread! So summery and light.
On July 16, 2014 at 10:37 am
kano says:
Hi Joumana
Do you use the name Shalshoka in Lebanon!! I never knew that.
I know the word from the time I lived in Saudi Arabia. There the recipe is of fried tomatoes and hot chillis that you scramble eggs in.
On July 16, 2014 at 3:36 pm
Joumana says:
@kano: i first tasted it through a French friend whose mum was from Algeria. I guess it was picked-up from the Maghreb and revisited in Lebanon, minus the eggs/who knows.
On July 16, 2014 at 6:54 pm
Oui, Chef says:
I’ve had shakshuka before with eggs baked on top of the stew….so good!
On July 17, 2014 at 8:05 am
marlene says:
thank you! 🙂
take care
On July 17, 2014 at 12:27 pm