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H'miss Har | Spicy Algerian grilled summer pepper salad

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بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته


Summer has just started in Algeria, as well as other parts of the world. Ramadan is also just two weeks away. Peppers and tomatoes are overflowing in the markets. And I'm Hungarian, so NO meal is complete with paprika (peppers).

Peppers and tomatoes are two ingredients offer up a myriad of possible light summery dishes, from Fefla, Chackouka, Ratatouille, Dolma Felfel to this light and freshing salad I'm sharing today. 


H'miss, sometimes called "Chelita" or "Ifelfel" in the Kabyle language is a Kabyle Berber grilled and minced pepper and tomato salad. It's an omnipresent staple on almost all summer tables from Algiers to all the way to the eastern town of Oum Takoult. 

It's easy, almost effortless to prepare. It's healthy for you as peppers offer 200% of the dail recommended amount of Vitamin C, as well as other antioxidants. No wonder I love it!

In Hungary, we prepare peppers in several different ways, but never grilled. I've prepared this salad for my family in Hungary on several occasions. Now along with bourek, is one of their favourite Algerian delicacies.



This salad can be a starter to any meal; meat or vegetable based. It can also be eaten alone with some freshly baked traditional kesra bread and a few olives. I like to also eat it with some fried or poached eggs as a salsa subsitute. :)




active prep time: 5 -10mins | inactive prep time: 0min | cook time: 15 mins 
serves 6 



  • 500g green cubanelle peppers
  • 1 hot pepper
  • 2-3 ripe red tomatoes ( beefsteak type)
  • 3 cloves of garlic
  • 4 TBS (or more) extra virgin olive oil
  • 1 tsp vinegar (I use garlic infused vinegar)
  • few turns of the black pepper grinder
  • 1 tsp salt
  • black or green olives (decoration)


    WASH all the vegetables and pat them dry.
    TURN on your stove or outdoor gril onto a high fire.
    PLACE the peppers onto the fire and chargrill. Rotate the peppers so all parts of the peppers are grilled.
    ONCE grilled place into a plastic bag. This will help the skin come off easily.
    NOW roast the tomatoes inthe same way on the fire.
    PEEL the peppers and tomatoes by gently sliding off the skin. Running them under cool water is the easiest way.
    MINCE the garlic by a knife or garlic masher.
    NOW you need to chop finely the vegetables. You can either chop them with a knife, in a food processor or by using a mortle and pestle. The goal is not to puré the ingredients but only cut very finely.
    ADD in the salt, black pepper , olive oiland vinegar. Mix then taste.
    RESEASON if needed.
    PLACE into a serving dish and drizzle with additional olive oil. Decorate with olives if you like.
       Serve with Algerian khoubz iftr (khoubz rakhssiss, kesra) , or Matlouh.
      Variation
      You could optionally roast all the vegetables in the oven, instead of the grill for less hands-on work. And optionally omit the hot pepper if you aren't a spice fan.

      Subsitute
      Use green bell peppers or banana peppers if you can't find the cubanelle pepper variety.

      Mediterranean, Algerian, appetizers, summer, salad



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      2 comments:

      1. I've never heard of this recipe before. I'm very intrigued!

        ReplyDelete
      2. Salaamu aleikoum Sarita, Thanks for visiting and commenting. Hmiss is a traditional salad eaten all over North Africa. You should try it out, really tasty! :)

        ReplyDelete



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