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Salsa, Arabishe (P, KLP)
Source: Israel Aharoni's cooking show
Yield: 2 cups

1 kg (2 lbs. 3 oz.) tomatoes
1 to 2 hot green peppers
Salt and freshly ground pepper

Crush the tomatoes, and the peppers, by grating them on a grater with large holes like the one used usually for latkes. DO NOT USE FOOD PROCESSOR!

Spice with salt and pepper.

Archivist's Notes:
This program was about authentic Jerusalem kitchens, and was aired at break-fast of Yom Kippur 2002.

Israel Aharoni, together with entertainer Gavri Bana'ai, were invited for a Shabbat dinner at a house of an old Jerusalemite Rabbanit. The Rabbanit served this salad to accompany Gefilte Fish (click here for recipes), together with Tahini (click here for recipes) and Hilbeh/Shatta (click here for recipes).

This combination is unusual, as usually Gefilte Fish is served with Chrain (click here for recipes).

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A