Sunday, April 5, 2009

Baked paprikas and tomato salad

  • 8 green or yellow paprikas
  • 1kg. bigger and harder tomatoes
  • 1 onion
  • 1-1.5dl. oil
  • 1/2 bunch of parsley
  • 1/2 bunch of celery leaves
  • salt and pepper
Wash paprikas, wipe and dry fry on top the stove, sprinkle with some cold water, cover and leave to stand for a while, then skin, remove seeds and cut into thin rounds. Wash parsley and celery leaves, wipe and chop finely. Mix all vegie's, add salt and pepper, mix carefully but well. During the season of tomatoes and paprikas this salad is often prepared in Albania, Bulgaria, Serbia and Montenegro. It is usually served with grilled meat, egg dishes, beans...



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