Return to Main Recipes Page/Return to Home Page
1 kg (2 lbs. 3 oz.) tomatoes
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:
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
1 to 2 hot green peppers
Salt and freshly ground pepper
This program was about authentic Jerusalem kitchens, and was aired at break-fast of Yom Kippur 2002.