Libyan Jardina Salad (Long-Cut Vegetable Salad)

Name: Libyan Jardina Salad (Long-Cut Vegetable Salad)
Yield: ٥ اشخاص
Cuisine: American
Ingredients: 2 potatoes; 2 carrots; 2 zucchini; 2 eggplants; Spices:; 1 pinch black pepper; 1 little cilantro; A few olives; 2 tablespoons Arabic harissa; Harissa ingredients:; Hot red chili peppers; 1/2 cup olive oil (about 120 ml); 2 garlic cloves; 1 tablespoon coriander; 1/2 teaspoon salt; 1/2 cup tomato paste (about 120 ml); 1/4 cup water (about 60 ml)

هند أسامة @cook_4894713

أمريكا

A very delicious Libyan salad.

هند أسامة @cook_4894713

أمريكا

A very delicious Libyan salad.

Saved

Ingredients

٤٠ دقيقة

٥ اشخاص

2potatoes
2carrots
2zucchini
2eggplants
Spices:
1 pinchblack pepper
1little cilantro
A fewolives
2 tablespoonsArabic harissa
Harissa ingredients:
Hot red chili peppers
1/2 cupolive oil (about 120 ml)
2garlic cloves
1 tablespooncoriander
1/2 teaspoonsalt
1/2 cuptomato paste (about 120 ml)
1/4 cupwater (about 60 ml)

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Steps

٤٠ دقيقة

1

Cut the potatoes, carrots, zucchini, and eggplants into long strips.
2

Fry the vegetables, then drain them well from the oil. Season lightly with salt and a pinch of black pepper, and set aside.
3

For the Arabic harissa: Remove the stems from the chili peppers, cut them in half, and remove the seeds. Soak in water to remove any remaining seeds.
4

Chop the garlic into small pieces and blend it with the hot peppers in a blender for 5 minutes until smooth.
5

Add the pepper mixture, then stir well. Add the dried coriander and salt, and mix.
6

Let cook for 20 minutes until the harissa thickens.