Tchoutchouka & Artichoke and orange salad

Tchoutchouka
Cook in a large pan over medium heat for 30 to 35 min, and stir frequently until all the juice is absorbed:
2 lbs peppers, grilled, peeled and diced

2 lbs tomatoes, peeled and diced

1 sprig parsley, chopped

1 sprig coriander, chopped

4 cloves of garlic, crushed

2 tbsp sweet pepper – paprika

1/2 tsp hot pepper

1/2 tsp cumin

1/2 tsp salt

1/2 small glass of oil

Serve hot or cold, with kebabs or roast meast.

Artichoke and orange salad

In a stewing pan, bring to the boil:

2 small glasses water

3 tbsp oil

1/2 tsp salt

1 lemon peeled and quartered

then add:

2 lbs artichoke hearts, quartered

1/2 glass lemon juice Cook separately in

2 glasses of water:
2 Ibs oranges, peeled and cut in

1 inch slices

3 tbsp sugar

Reduce the liquid before adding the drained artichokes. Serve very cold.

Pancakes stuffed with almonds

Calves’ liver with herbs