Lebanese Goulash
*******
Use your garden fresh tomatoes and peppers
for this great goulash—a fun dish to make with friends. This recipe came from my friend, Michelle
McCleve Sharp when we lived in Bellingham. Her brother had a Lebanese classmate
at Northwestern dental school that furnished the recipe.
6 large tomatoes, ripe
2 large green bell peppers, sliced into 2” lengthwise
wedges
2 large white onions, peeled and chopped
2 cubes real butter
*
2 loaves French bread, bakery fresh
- Over
medium coals, grill all the tomatoes (left whole) and the bell pepper
wedges,
turning to cook evenly. Tomatoes will get soft and juicy. Bell peppers will look roasted and be soft
when done.
- Meanwhile,
in large metal bowl over stove, melt butter and cook with the 2 white
onions. Add cooked tomatoes and
peppers. With two large knives, cut
up vegetables in pot using criss-cross motion, until all vegetables are in
small pieces. Add salt to taste
(and a dash of hot sauce—optional).
- Serve
in bowls with large pieces of French bread. It is typical not to use spoons.
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