Marmouma (Tunisian Fried Pepper Salad)


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For some variation on this interesting recipe, try a pinch of caraway seed or hot red pepper.

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  • 4 red bell peppers
  • 3-4 Tbs. extra-virgin olive oil
  • 4 garlic cloves, finely chopped
  • 1 1/2 lbs (750 g) tomatoes, peeled and cut into pieces Salt and pepper
  • 1-2 tsp. sugar
  • 1 lemon, cut in 6 wedges

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Cut the peppers in half lengthwise and remove the stems and seeds, them cut them into 3/4-inch (2-cm) pieces. Fry them in the oil on very low heat, turning them over until they are soft. Add the garlic and cook till the peppers are slightly browned. Then add the tomatoes, salt, pepper, and sugar and simmer, uncovered, for about 25 minutes, until the tomatoes are reduced to a thick, jammy consistency. Serve on slices of bread accompanied by lemon wedges.

Serves 8.

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