Salade Cuite

a recipe by Ninette Zagury
a film by Elsa Lévy

France - Morocco

1h30 | 4 people

Salade Cuite

clock 1h30 | 4 people


  • 1 bag of frozen peppers
  • 2 cans of peeled tomatoes
  • 5 or 6 cloves of garlic
  • 1 or 2 sugar cubes
  • 1 pinch of salt
  • 1 pinch of Cayenne pepper
  • 4 tablespoons of olive oil

1. Put olive oil in a big pot.

2. When it is warm, put the peppers and stir. Then, cover it and stir from time to time. Don’t let them burn, it would be ruined.

4. When they are roasted, add the tomatoes in dices, the garlic, the salt, the sugar and the Cayenne pepper.

5. Blend, cover and let it cook on a low fire. 
Stir it once in a while until it looks like kind of a jam.

6. It is long, you will need patience and availability.

7. Good luck!

Ninette Zagury was born in Casablanca and lives today in Paris. Though she no longer cooks, she gave to her grandchildren a notebook with lots of weird-sounding recipes: chouchouka, dafina, makhzina,…

Elsa Lévy was born in Paris and now lives in Brussels. Her work focuses on the transmission of her Jewish Moroccan family’s history. Salade Cuite is the second film she directs with Ninette.