2 lb Green bell peppers, grilled
& skinned
Salt & pepper
4 tb Italian parsley, chopped
4    Garlic cloves, chopped
2 tb Lemon juice
4 tb Olive oil

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.