Hi there, Well, first off, I should mention that I was actually only cooking for four people, including myself. I was just in the mood to have a really fancy, large meal for shabbos. I don't always cook that much, though! I enjoy the leftovers from large meals too. As for the mekbouba salad.... Mekbouba salad is a speciality of my Tunisian grandmother. She taught me how to make it, and it's really very easy. Ingredients: 10 roma tomatoes or 6 of any larger variety of tomato 5-6 red or green (preferably mixed) peppers. 1 cubana hot pepper or harissa (Optional) 1.3 cup of olive oil salt/pepper to taste 10 cloves of garlic Ok, so the thing to remember about this salad/dish is that the quantities of ingredients are pretty unimportant. You can really vary things and still end up with a perfectly good mekbouba. Seriously...if red peppers are on sale, then add more. If they're too expensive, then maybe just use one. Method: (Very easy!) 1. Wash and cut up the tomatoes in quarters, then the peppers into large-ish chunks (don't get hung up on this) 2. Peel garlic and cup into large chunks (cut each clove in half or in thirds) 3. Mix garlic, tomatoes and peppers in a pot and add olive oil, salt and pepper and then toss everything. 4. Turn element onto medium-high and cover pot. When it begins to boil, the veggies sweat and you get a soupy, watery mix in the pot. Once this occurs, give it about 5-10 minutes to boil like this, then turn the stove down to minimum/low and UNCOVER the pot. 5. Allow entire mixture to simmer for as long as necessary for it to reduce approximately 80%. Stir the pot 'gently' a few times while it's cooking. If you make a big pot, this could take 4+ hours. But the temperature of the element is so low that you can leave the house without worrying. There should be very little water left in the pot when the salad is done. It should be pasty, not watery. 6. When it's done, remove from heat, allow to cool and serve with slices of fresh bread. It will be pasty.