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Green peppers - 200 gms
Red peppers - 200 gms
Onion - 1
Lemons -2
Lemon juice - 1/2 cup small
Orange juice - 1/2 small cup
Garlic - 10 gms
Cumin  -1 tsp
Black olives


  • To prepare the salted lemon (which takes fifteen days), cut the two ends off the lemon, make an incision in both sides of the lemon in the form of a cross, rub in plenty of salt and leave to penetrate.
  • Keep for two weeks at room temperature, if possible in a sealed container.
  • Wash the peppers and roast with the onion in a preheated 220 C oven for one hour. Remove.
  • Peel the vegetables, cut the pepper into strips and chop the onion.
  • Place the orange and lemon juice in a saucepan over medium heat and reduce.
  • Add the peppers, onion, a little garlic that has been previously sliced and sauteed, and the cumin.
  • cook quickly and remove from the heat.
  • The pepper salad is serve cold or warm with strips of salted lemon and black olives.
  • Drizzle with olive oil.
This is a refreshing salad with typically Moroccan taste of salted lemon.  Another way to prepare the lemon is to cut it into strips, rub with salt, and then assemble it together again, leaving the lemon in an airtight container for two weeks.
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