When I saw this recipe, I was so excited because it reminds me of something Tunisian and am sure it has been carried over the Atlas Mts. in both directions with some additions along the way. I AM IN HEAVEN!!! Who can't love roasted peppers and tomatoes and garlic??? Although there are a couple of other additions in Tunisian version, this was so very reminiscent of our trips. It is my favorite dish and my sister in law always has plenty of it on the table for my 'welcome dinner'. I roasted all the vegetables (including garlic) and then added 2 cloves of fresh garlic when mixing it up. I did also roast 1/2 small onion and add the other half raw. For the bread, I know there are different 'grinds' of semolina and all I had on hand was something I use to make "makrout" so it is a grind similar to cornmeal. I think I had too course a grind of semolina flour. **I measured out 2lbs. and it equals 5 cups. If one decides to try the wonderful roasted vegetable concoction and forgo the bread, might want to add some salt to the vegetables. This is great served w/warm baguette or pita w/lemon slices, olives, and tuna for garnish. Also is very nice w/about 5 caraway seeds ground coursely and tossed in. Thanks for this and keep the North African recipes coming!!!
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When I saw this recipe, I was so excited because it reminds me of something Tunisian and am...