Wash & drain the peppers. Remove core & seeds. Dice. Place in a mortar & pound with the pestle, but be careful not to end up with a puree. Season & mix well. Chill When ready to serve, sprinkle with the chopped parsley & garlic. Moisten with lemon juice & olive oil & serve. Serve with Arab bread which you dip into the bowl.
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 4|
|Calories from Fat: 34 (40%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 48.3mg||2 %|
|Potassium 444mg||12 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 8.9g|
|Protein 2.3g||3 %|
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Calories per serving: 84
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