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.
Any kitchen or restaurant knows the importance of a sanitary work environment.
From “From the Lands of Figs and Olives” by Habeeb Salloum and James Peters
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