Green peppers with argan oil

Green peppers with argan oil

Felfla bi argane

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

The rare argan or ironwood tree only grows in southern Morocco, in the region around Essaouira, the old city of Mogador, which once had a large Jewish community. The amber-coloured oil is made from the tree’s oleaginous nuts and has a slightly nutty, peppery taste that is more subtle than olive oil. Although argan oil’s high smoking point means it can be used for cooking, it is mostly drizzled over salads, vegetable dishes, couscous and bread.

Ingredients

Quantity Ingredient
6 green peppers
3 tablespoons argan oil or extra virgin olive oil
1/2 lemon, juiced
2 garlic cloves, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon paprika
salt
freshly ground black pepper

Method

  1. Roast the peppers under a hot grill until blackened all over. Rinse under cold water and remove the skins. Cut in half and remove the seeds and core. Cut into strips and place in a serving bowl.
  2. Make a dressing by whisking together the oil, lemon juice, garlic and spices. Season with salt and pepper, then pour over the peppers and toss lightly. Leave to marinate for at least an hour. Serve cold.
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