Pfepfel Bar Labid Tunisian Cucumber and Pepper Relish
Brighten up your table with Pfepfel Bar Labid, a vibrant Tunisian cucumber and pepper relish that bursts with Mediterranean flavors and fresh ingredients. Featuring charred red and green bell peppers, crisp cucumbers, and a zesty blend of cumin, coriander, and lemon juice, this relish is the perfect balance of smoky, tangy, and refreshing. The addition of garlic and parsley elevates its earthy notes, while a drizzle of olive oil ties it all together. Ready in just 25 minutes, this versatile dish shines as a side for grilled meats, a topping for sandwiches, or even a dip with warm flatbread. Whether you're looking to add a pop of color or a healthy, flavorful twist to your meal, this Tunisian relish is a must-try.
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Recipe Information
Ingredients
- 2 medium cucumbers
- 1 large red bell peppers
- 1 large green bell peppers
- 2 large garlic cloves
- 3 tablespoons fresh parsley
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Wash and pat dry both cucumbers and bell peppers. Dice the cucumbers into small cubes, about 1/4-inch in size. Set aside.
Char the red and green bell peppers directly over a gas flame or under a broiler until their skins are blackened and blistered. Rotate frequently to ensure all sides are evenly charred. Once done, transfer the peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes.
Peel the charred skin off the peppers and discard. Remove the seeds and dice the peppers into small pieces, similar in size to the cucumbers.
Finely mince the garlic cloves and chop the fresh parsley. Set aside.
In a large mixing bowl, combine the diced cucumbers, diced bell peppers, minced garlic, and chopped parsley.
In a small bowl, whisk together the olive oil, lemon juice, ground cumin, ground coriander, salt, black pepper, and crushed red pepper flakes (if using). Pour the dressing over the cucumber and peppers mixture.
Toss everything together thoroughly to ensure the vegetables are well coated in the dressing. Taste and adjust salt and seasonings if needed.
Allow the relish to sit for at least 15 minutes to let the flavors meld. Serve immediately, or refrigerate for up to 3 days for even better flavor development.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 18.7 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1568 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
