Bell peppers stew (Shakshuka)

dup plate shakA perfect Summer dish, this (vegan) stew is a mixture of bell peppers, tomatoes and garlic, all pan-fried in olive oil. It is served at room temperature and eaten with pita bread. It is considered an appetizer (mukkabalate). 

INGREDIENTS: 4 to 6 servings

1/2 cup olive oil

3 bell peppers, one of each color or all green ones, sliced thin, and seeded

1 heaping tablespoon of garlic paste or 8 garlic cloves peeled

salt, to taste

1/2 teaspoon red pepper or chili powder

1/2 teaspoon coriander powder (optional)

6 large tomatoes, chopped fine or 2 (14-ounce) cans of chopped tomatoes in their juice

1. Heat the oil in a large skillet and pan-fry the bell pepper slices a few minutes till softened; add the tomatoes and spices and simmer over gentle heat about ten minutes longer. Taste, adjust seasoning and cool. Serve with bread at room temperature. 

NOTE: You can add sliced onions or a chili pepper to this stew if you like. 

pepper salad

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  1. Posted July 15, 2014 at 9:53 am | Permalink

    Delicious! I am a big fan of bell peppers.



  2. Posted July 15, 2014 at 10:10 am | Permalink

    Lovely ! Ive always wanted to know how to make this :)
    Thank you

  3. marlene
    Posted July 15, 2014 at 1:37 pm | Permalink

    hello joumana!
    hope you’re doing good :)
    i recently had some ” gelee de coing ” and i really liked i wanted to know if you have a recipe of any type of gelee .
    take care

  4. humble_pie
    Posted July 15, 2014 at 3:34 pm | Permalink

    wondering if i may why so many recipes call for seeding peppers? sometimes they even call for seeding tomatoes …

    with some hyper-hot peppers such as scotch bonnets, most of the fire comes from the seeds. I can see removing scotch bonnet & habanero seeds from cooked dishes because biting on an individual seed would be unpleasant. But sweet peppers have innocent seeds afaik, would a few not add fibre & bulk to a sweet pepper dish?

  5. Joumana
    Posted July 15, 2014 at 10:12 pm | Permalink

    @humble_pie: Sure, keep the seeds if you like! I would remove the white fibrous part though.

    @Ms Zeidan: my pleasure :)

  6. Joumana
    Posted July 15, 2014 at 10:13 pm | Permalink

    @marlene: Sure i have a few. some I made (easily) with agar agar, which is a gelatine (non-animal based). Where are you located? what types of fruits do you wish to use for your jelly?

  7. Kate
    Posted July 16, 2014 at 5:04 am | Permalink

    Finally! Generations of my family have made this dish, and whenever I try to find the recipe, all I get is the Tunisian/Israeli dish that calls for eggs. I was starting to think my tata invented it to save money! Lol….thanks for the confirmation that this is indeed a traditional dish, and one of the best things to do with summer tomatoes!

  8. marlene
    Posted July 16, 2014 at 6:17 am | Permalink

    hello again!
    i live in lille( france) but now i’m in lebanon , staying for about three weeks.
    i have tons of fruit waiting to be consumed , especially cherries. in france they also make ” gelee de coing et groseille” . let me see the recipe you have and i’ll decide then

  9. marlene
    Posted July 16, 2014 at 9:39 am | Permalink
  10. Posted July 16, 2014 at 10:37 am | Permalink

    Sounds delicious with pita bread! So summery and light.

  11. Joumana
    Posted July 16, 2014 at 11:48 am | Permalink
  12. Posted July 16, 2014 at 3:36 pm | Permalink

    Hi Joumana

    Do you use the name Shalshoka in Lebanon!! I never knew that.

    I know the word from the time I lived in Saudi Arabia. There the recipe is of fried tomatoes and hot chillis that you scramble eggs in.

  13. Joumana
    Posted July 16, 2014 at 6:54 pm | Permalink

    @kano: i first tasted it through a French friend whose mum was from Algeria. I guess it was picked-up from the Maghreb and revisited in Lebanon, minus the eggs/who knows.

  14. Posted July 17, 2014 at 8:05 am | Permalink

    I’ve had shakshuka before with eggs baked on top of the stew….so good!

  15. marlene
    Posted July 17, 2014 at 12:27 pm | Permalink

    thank you! :)
    take care

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