This is a tasty and cool salad made with roasted peppers and tomatoes, known as hmiss, chleta, felfla, or felfel b’tomatich. Simple to prepare, we recommend enjoying it on crusty bread.
Time: 45 minutes
Serves: 4
Ingredients:
3 green peppers,
olive oil to taste,
30 gm red onion,
1 clove garlic, minced,
salt and pepper to taste,
1 tomato
Preparation
Start by preheating the oven to 200 degrees. Arrange the whole peppers on aluminium foil. Bake for about half an hour, until the skin is speckled with black and the peppers are quite soft. Remove from the oven and let cool for a few minutes. Remove the skin, which will come off easily, and also remove the stem and seeds. Then, cut the peppers into pieces about an inch in size.
Heat the olive oil in a skillet over medium heat. Finely chop the onion and add it, stirring frequently. Add the chopped garlic, peppers, and diced tomatoes. Season with salt and pepper. Cook over medium heat, stirring occasionally. Serve hot with crusty bread. (CC BY-SA 4.0/Slothtysloth)
Doubara, an Algerian legume stew
Doubara is a characteristic dish from the Biskra region, whose aromas and flavours embody the many influences of North African cuisine. Made with chickpeas or fava beans (or both) and vegetables, this delicious stew will captivate you.
Time: 1 hour
Serves: 4-6 people
Ingredients:
320 g chickpeas,
320 g fava beans,
4 cloves garlic,
1 lemon,
4 chili peppers,
2 tablespoons tomato paste,
1 tablespoon harissa,
1 teaspoon cumin,
½ teaspoon saffron,
1 teaspoon paprika,
½ teaspoon turmeric,
salt and pepper to taste,
olive oil to taste,
spring onions and chopped parsley for garnish.
Preparation
After soaking the chickpeas and fava beans overnight, drain them and place them in a pot filled with water with a little salt and cumin. Cook the legumes for 90 minutes. In a separate pot, heat some olive oil, then add the tomato paste, chili pepper, garlic, harissa, and spices, cooking for about two minutes. Then, add the tomatoes and chickpeas and, if necessary, add a little of the chickpea water. Cover with a lid and cook for 10 minutes. The stew is ready. To complete the dish, sprinkle with the spring onion slices and chopped fresh parsley leaves. (CC BY-SA 4.0/Slothtysloth)
