Algerian Style Chargrilled Pepper Salad | Hmiss, Slata Méchouïa, Chlita, شليطة , حميس

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بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

السلام عليكم و رحمة الله و بركاته

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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.

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Video recipe for 

How to Make Algerian Style Chargrilled Pepper Salad | Hmiss, Slata Méchouïa, Chlita, شليطة , حميس

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For this recipe, I'm using cubanelle peppers, but you can use any type you like.

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. :)

    

So let's get started with the recipe...

KITCHEN TIME 🕓 ACTIVE PREP TIME : 15  min |   INACTIVE PREP TIME : 0 min   |  COOK TIME : 1 1/2 hr 

soup recipes | serves about 6-8

Chourba Hamra F'daouech

Traditional Algerian Recipe 

Slow cooked Algerian style red soup is prefect for cold winter days or to break a fast.

INGREDIENTS 

• 500g -1 lb Lamb meat cut into tiny pieces (optionally use other meat or omit for vegan)
• 1 large onion, chopped
• 2-3 large carrots, chopped
• 1 small zucchini cut into small dices
• 1 small potato, diced (optional- I didn't use it this time)
• a generous handful of cilantro/coriander, chopped
• A generous handful of fresh parsley, finely chopped
• A handful of mint leaves
• 250g - 1 cup pre-cooked (or canned) chickpeas
• 1/4 cup vermicelli or other soup pasta
• 1 tbs dersa - red pepper paste
• 1 TBS tomato paste
• 2 tsp of ground cinnamon
• salt & white (or black) pepper, to taste
• hot paprika or harissa, to taste optional

METHOD 

1. 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.

TO SERVE

We like to serve this soup with bourek, a North African fried pastry and freshly baked crusty bread.

KITCHEN TIPS

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.

SAHA F'TOURKOUM! - BON APPÉTIT! - ENJOY! 

 CATEGORIES: MAIN DISHES, QUICK & EASY,  ALGERIAN, AUTUMN, WINTER, MEDITERANEAN, NORTH AFRICAN

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 ➤ This salad  would be delicious served  with this homemade bread

➤ Or get inspired at the Recipe Index.

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