About This Dish
A refined salad that combines fire-roasted peppers with the distinctive tang of preserved lemons — two of Morocco's most important flavor elements. Sweet bell peppers are charred whole, peeled, and cut into strips, then dressed with diced preserved lemon rind, garlic, olive oil, and a light dusting of cumin. The salty-tart preserved lemon elevates the sweet smokiness of the peppers to something truly special. This salad is particularly associated with Fes and Meknes, where preserved lemons are a pantry staple used in everything from tagines to salads.
Ingredients
- 4 Bell peppers (red, yellow, green)
- 1 Preserved lemon, rind only, finely diced
- 2 cloves Garlic, minced
- 3 tbsp Olive oil
- 1/2 tsp Ground cumin
- 2 tbsp Fresh parsley
- to taste Salt
Instructions
- 1
Char peppers over open flame or under broiler until blackened.
- 2
Seal in a bag for 10 minutes. Peel, seed, and slice into strips.
- 3
Toss pepper strips with preserved lemon, garlic, olive oil, cumin, and salt.
- 4
Garnish with parsley. Serve at room temperature.
Tips & Tricks
- Use only the rind of the preserved lemon — the pulp is too salty.
- A mix of pepper colors makes a more beautiful and flavorful salad.
- This salad benefits from resting 30 minutes before serving.