Roasted Pepper Salad (Mechwiya)

  • Serves

    makes 1 1/4 Cups


This tart pepper relish from north Africa is a great topping for lamb kebabs and other sandwiches. This recipe first appeared in our April 2011 special Sandwich Issue with the article Finishing Touches.


  • 2 tbsp. fresh lemon juice
  • 2 tbsp. olive oil
  • 1 tbsp. finely chopped preserved lemon peel
  • 1 tsp. ground cumin
  • 1 tsp. finely chopped parsley
  • 3 cloves garlic, finely chopped
  • 3 roasted red bell peppers, drained and finely chopped
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Combine lemon juice, oil, lemon peel, cumin, parsley, garlic, bell peppers, salt, and pepper in a medium bowl. Let sit for 30 minutes to allow the flavors to come together.

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