They call it meshweya, which means “roasted,” because the vegetables are roasted—usually over a fire. There are many versions. This one can be a meal in itself.
Recipe information
Yield
serves 4 to 6
Ingredients
3 medium onions
3 green or red bell peppers
3 medium tomatoes, peeled and quartered
A 7-ounce can tuna in brine, drained
2 hard-boiled eggs, cut in wedges
4–5 tablespoons extra-virgin olive oil
Juice of 1 lemon
Salt and pepper
1/2 teaspoon caraway seeds
1 tablespoon capers (optional garnish)
8 green or black olives (optional garnish)
Preparation
Step 1
Put the onions and peppers in the hottest preheated oven and roast for about 1/2 hour, or until the skins are very browned and they feel soft, turning them over to brown their sides. Peel the onions and cut them in wedges. Peel the peppers (see page 84) and cut them into ribbons.
Step 2
On a serving dish or individual plates arrange the elements of the salad—the onions, peppers, tomatoes, flaked tuna, and eggs—in a decorative way. Mix the oil and lemon juice, salt, pepper, and caraway seeds and dribble on top. Garnish with capers and olives if you like.
