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Meshwiya

dips, ethnic

4 each tomatoes
1 each green bell pepper
1 teaspoon salt
1 tablespoon cumin
2 each garlic cloves, crushed
2 teaspoon lemon juice
1/4 cup olive oil, or to taste

Skin the tomatoes & peppers by grilling. Chop the skinned tomatoes & peppers into small chunks. Add the salt, cumin & garlic. If not serving immediately, store in the refrigerator. Before serving, add the lemon juice & olive oil. You may want to add chunks of black olives. Serve as a dip or as a spead on small chunks of baguette. "The Africa News Cookbook"

Yield: 4 servings

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