Fried Tomatoes with Garlic
(Banadoora Maqliya ma' Thoom)
Palestine and Jordan
-
- 4 cloves garlic, crushed
- Salt and pepper to taste
- 1/2 small hot pepper, very finely chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons oil
- 2 large, firm tomatoes, thickly sliced
Thoroughly mix the garlic with the pepper, salt, and hot pepper; then stir in the parsley and set aside. Heat the oil in a frying pan over medium heat. Add the tomato slices and cook for about a minute on one side; then turn and sprinkle slices with the garlic, hot pepper, and parsley mixture. Continue to cook for another minute, shaking the pan occasionally; then turn the slices again and cook until they are done, but not mushy. Slide the tomato slices onto a plate, and serve immediately.
Note: Do not try to cook more than two servings at a time or the tomatoes will end up overcooked. This type of tomato appetizer is great scooped up onto Arabic bread.
Serves 4.
From "From the Lands of Figs and Olives" by Habeeb Salloum and James Peters
|
