Algerian roast pepper salad recipe
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- Dish type
A rich and delicious vegetarian dish. Serve with toasted baguette slices.
6 people made this
- 3 green peppers
- 1 tablespoon olive oil
- 1 tablespoon finely chopped red onion
- 1 clove garlic, finely chopped
- salt and pepper to taste
- 1 plum tomato, diced
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Preheat the oven to 230 C / Gas 8. Place the whole peppers on foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
- Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into 1.25cm pieces.
- Heat the olive oil in a frying pan over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.
Reviews & ratingsAverage global rating:(7)
Reviews in English (6)
This recipe was absolutely delicious! I followed the recipe exactly and didn't change a thing, and it came out perfect. It was very easy and great flavor. I ate it as a main course with crusty bread, as suggested, and my husband loved it as well. A keeper!-28 Aug 2010
I thought this was devine except I would use more than 1 tablespoon olive oil I just poured it in by eye, and we LOVE the floavor of EVOO so- that would be my only suggestion, therwise I followed this to a T and it was a delishious side to our roasted chicken and white wine-24 Apr 2011
I made this for me and my boyfriend and I really enjoyed it. He said it was good but a little strange. However, he went back for seconds. I didn't measure out the onion (I used about a quarter of a small red onion) and used jarred minced garlic. I wish I used fresh garlic. All in all it is a tasty dish.-09 Jan 2011
Felfel: Algerian Roasted Pepper and Tomato Salad
This roasted pepper and tomato salad, known as felfel, is an Algerian classic. That is, according to our Algerian hostess, Assia, who we stayed with while recently in Paris.
Both Jérôme and I love this dish. Assia served it as an appetizer to the meal, which I suspect is probably how it is usually served in Algeria. Back home, we've been eating it as part of our meal. This will be a wonderful side-dish to different barbecued dishes come summer. It can be served either hot or cold and is delicious both ways, though I prefer it hot.
Roasting the peppers is not super complicated, but takes a little bit of time. You can always double the recipe to have it last a bit longer to make the work of roasting the peppers worth it.
In fact, I think I'm going to start making this in huge batches and freezing it so that it can be my "go to" vegetable staple this summer, in place of my (no) cream of vegetable soup, which I stashed away all winter.
Assia mentioned to me that she prefers the longer green peppers, such as the ones you see in the pictures below, as she finds them more flavourful. I've never seen this shape of green peppers here, but it could just be because I haven't ever looked for them. I recently made this recipe with a mix of red and yellow peppers, as that's what I happened to have in my fridge, and that was yummy as well. Enjoy :)
5 green peppers
1 red pepper
good quality olive oil
fresh garlic, crushed
salt and pepper
1. Roast washed whole peppers at 425 degrees Farenheit for 40 minutes.
2. In the meantime, dice two tomatoes and crush about 3 cloves of fresh garlic. Cook in a pan in a bit of olive oil for a few minutes, until the tomatoes are cooked.
3. Take peppers out of the oven and let cool. Once cooled, gently peel off skins, take off stems and scrape out seeds. Dice peppers.
4. Drain some of the juices from the tomatoes and peppers. Mix together and add olive oil, salt and pepper to taste. Serve hot or cold.
Ras el hanout
Farid Zadi is finishing off a tagine of lamb shanks braised with nuts and apricots in spicy tomato sauce, the crown of a meal that includes four Algerian salads and the flaky filo snacks called brik. As he skims the fat from the tagine’s red-orange surface, he slyly says, “This is the French chef in me. In Algeria, they probably wouldn’t skim it.”
Born in France of Algerian Berber ancestry, married to an American woman born in Korea, with cooking experience in five countries, Zadi, 39, has the sort of cosmopolitan perspective that probably represents the future of cuisine. He’s knowledgeable about North African food as well as classical French cookery.
His bully pulpit isn’t a restaurant but a Le Cordon Bleu course at the California School of Culinary Arts in Pasadena, where he’s training many of the upcoming generation of chefs. They’re basically learning French technique, but Zadi makes sure they know the right way to make a couscous as well.
He’s making his influence felt through his writing and food blogging too, and he champions North African cuisine as a board member of the new Pan-Arab division of Slow Food International, the nonprofit organization dedicated to preserving traditional cuisines.
“I first learned of him by reading his defense of Algerian food on eGullet.com,” says food writer Paula Wolfert. “It was very touching -- so smart, so passionate, so directed toward what quite a few of us are interested in.”
Training and passion are fine things, but the proof is in the tagine. The fact is, Zadi is a brilliant chef. Everything he touches explodes with fragrance.
North African food -- perhaps the last underappreciated Mediterranean cuisine -- has been slipping more and more into the mainstream around here, particularly during the last year. More and more Southern California restaurants now find room on their menus for a couscous, such as the mint-infused version on which L.A.'s Water Grill serves Dungeness crab cakes. Other North African elements are showing up too, such as the merguez lamb sausage at the Vertical Wine Bistro in Pasadena, the Cornish hen bestila at Bin 8945 in West Hollywood and the homemade harissa hot sauce that Hollywood’s Hungry Cat serves with seared tuna.
As with the earlier influences of French and Japanese cuisine, we can expect to see culinary fusion (we’re already seeing it in, say, the veal chop with walnut couscous at Studio at Montage Resort & Spa in Laguna Beach). Our tables should be wonderfully enriched with North Africa’s perfumed spices, feather-light couscous and earthy hot sauces.
And this is Zadi’s bailiwick. On the one hand, he’s cooked at the famous two-star Restaurant Jacques Cagna in Paris. On the other, he spent part of his youth in Setif, his family’s hometown in the Kabylie region of northeastern Algeria, where he herded sheep in upland pastures.
So he’s both a cosmopolitan and a homeboy. “When I went to Oran [in western Algeria], they told me I’m more French than Algerian,” he recalls with a pitying look. “I told them, ‘I’m more country than any of you.’ ”
Right now he’s demonstrating some of his dishes: the tagine a carrot-fennel salad a blood orange, fennel and onion salad a roast-chicken brik (a savory filled pastry) various condiments and, for dessert, a sweet, nut-filled pastry with blood orange sauce.
He’s cooking at his mother-in-law’s house in Montebello, assisted by his wife, Ji-Young, who also knows her way around Algerian food and comes at things from her own non-European perspective.
What is Algerian food? Zadi has been writing a book that will address its history, but he’s reluctant to draw any sharp lines dividing Algerian, Moroccan and Tunisian cuisines. They all have a lot in common, such as the spice-rich stews called tagines and specific ingredients such as couscous, preserved lemons and a local flaky pastry somewhat similar to filo.
Still, he points out, Algeria does have a focus of its own. It’s known for its use of tomato sauces and harissa. Americans would be struck by how often Algerian cooks flavor dishes with one part or another of the fennel plant -- seed, bulb or fronds (a salad may consist of olives dressed with fennel puree). Altogether, Algerians eat a lot of salads, particularly of mixed wild greens.
By comparison with Moroccan cuisine, which is colored by the aristocratic traditions of its royal cities, Algerian food tends to be simple and earthy. What’s the recipe for the famous Algerian spice mixture ras el hanout? “It’s just all the spices you have on hand,” says Zadi -- but freshly ground (he even grinds his own turmeric root). Over and over, in demonstrating his recipes, he emphasizes that ingredients can be substituted according to availability or desire.
Not that simplicity means predictability. On his website, Zadi gives a recipe for an elegantly simple couscous flavored with lavender flowers.
Zadi likes to “layer” spices -- add them at different stages of cooking. For his tagine, he rubs the lamb shanks with olive oil and ras el hanout before frying them in extra virgin olive oil. (He says Algerian olive oil, not available in this country, is much darker in color than Italian extra virgin, jesting, “You could put it in your car and drive for a week.”)
When the lamb is browned, he fries garlic and onions with a little ras el hanout. Then he adds the onions to the shanks along with homemade tomato sauce and more ras el hanout. After simmering the shanks with ground nuts, winter squash and turnips, he adds some fresh harissa for heat and maybe a little saffron for fragrance. Then everything cooks with apricots, raisins and honey.
Together with the inevitable salt and pepper at the very end, that makes five stages at which spices are added. The result is rich and fragrant but harmonious, with no one ingredient dominating.
The fresh harissa that Zadi adds to the tagine turns out to be quite simple to make, just a matter of pureeing several kinds of of peppers with garlic, olive oil and sun-dried tomatoes, a traditional ingredient in North Africa. (“The food processor is your friend,” says Zadi, in a cooking-teacher mood.)
The result tastes something like a concentrated salsa with a combination of fresh and dried chile flavors, and goes with a wide variety of foods: stews, roasts, fried dishes, salads, anywhere a flavorful hot sauce would be welcome.
Another versatile Algerian sauce is chermoula, a lemony vinaigrette pureed with garlic, chiles and a mixture of flat-leaf parsley and cilantro. It is used as a marinade or a dipping sauce, particularly with fried fish. Zadi goes very easy on the cilantro, because he believes it should be used subtly. (“I’m very opinionated,” he explains. “That’s why I’m Algerian.”)
While the tagine cooks, Zadi assembles an array of salads. A pastel-colored mixture of shredded carrot and fennel bulb is dressed with vinaigrette and garnished with toasted pine nuts. A bowl of green olives becomes a salad when presented with three toppings: chermoula, harissa and pureed fennel.
A mixture of roasted peppers, shredded fennel and chopped tomatoes, the kind of dish often presented to guests in Algeria along with flatbread, comes with no dressing at all: humble, earthy and fresh.
The grandest of the salads is made with sliced blood orange, shredded fennel and paper-thin slices of onion, dressed with orange juice, olive oil and parsley. “Put it in the fridge for half an hour,” he says. “The acidity of the orange cooks the onion.” He serves this on mixed greens.
His way of making Algerian food reflects his classical training at the Ecole Hoteliere d’Eragny in Paris. For instance, he cuts up the vegetables for his tagine smaller than a home cook would and adds them later in the cooking to achieve a fresher flavor.
The layering of spices is his way of achieving the effect of daylong or overnight cooking in a clay pot, and he doesn’t disdain European utensils such as the mandoline and the food processor. “I like to encourage people to cook,” he says, “rather than discourage them by nagging about ‘old methods.’ ” And he compromises when making brik, a sort of flat, flaky pie with an egg in the filling. In North Africa, the local pastry called warka or malsouka would be used, but it’s not available here, so Zadi substitutes filo, though grumbling a little at its relative fragility and tendency to dry out as you’re working with it.
The classic brik is brik a l’oeuf, simply a sheet or two of malsouka (or filo) folded around a raw egg and fried crisp and brown in plenty of olive oil.
But you can put other things in the filling along with the egg. Zadi improvises a very tasty one with leftover roast chicken and chermoula. “In Algeria,” Zadi says, “people have brik parties -- they put out all sorts of fillings and let people make their own.” He’s made briks with tuna and Korean kimchi.
Except at Ramadan, Algerians don’t eat pastries with their meals, which typically end with fruits and nuts. Pastries go with coffee or tea.
Among the common ones is samsa, made by folding a 2-inch-wide strip of filo around a ground-almond filling in a triangular shape (fold to the right, fold forward, fold to the left, fold forward and repeat, until you get to the end of the strip), then frying. A cousin of baklava formed this way (though baked, rather than fried) was popular in this country during the filo craze of the 1970s, but Americans tended to get tired of it because the filling was so relentlessly sweet. Like many Algerians today, Zadi cuts down on the sugar.
When making old-time Algerian home-style sweets, he follows the traditional techniques, but with a pastry such as samsa, which Algerians consider an international recipe, he may innovate in a way that reflects his French culinary training.
To accompany samsa, he makes a more interesting sauce than the honey or sugar syrups that usually accompany baklavas: a tangy orange syrup (using both juice and peel), which has a particularly memorable rose hue when made with blood oranges.
Besides teaching, running two websites, (www.chefzadi.com on Algerian food and www.mybookofrai.typepad.com with an international focus and helping start the new branch of Slow Food, Zadi is planning a pan-Mediterranean food festival in Los Angeles for 2008 and talking with a TV producer about a food history program.
And there’s that book. Along with its discussion of Algerian food history, he intends it to “teach cooking techniques and encourage creativity. Simplify recipes and cooking.”
But once in a while he takes a break and goes back to relax with the family in Setif. “What I do when I’m in Algeria,” he says, “is eat, laugh and drink coffee with my friends.”
How to Make Algerian Style Chargrilled Pepper Salad | Hmiss, Slata Méchouïa, Chlita, شليطة , حميس
I've never heard of this recipe before. I'm very intrigued!
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! :)
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H’miss: Algerian roasted red pepper dip
H’miss (hmiss, hmis) is an Algerian dish widely prepared in Algeria, with minor differences from one region to another. It’s a very simple, healthy, and above all tasty starter. It’s made of pepper (hot, sweet, or both), as well as tomatoes, olive oil, and salt.
Origin and history
H’miss is a sort of a dip made from grilled peppers and tomatoes, chopped, mixed and seasoned with olive oil. It is widely popular throughout Algeria and the Maghreb in general and has different names: hmiss, chleta (salad) in East Algeria, felfel b’tomatich (pepper with tomatoes), ifelfel (pepper) in Kabylia, felfla (pepper) in the western region, slata mechouïa (roasted salad) in Tunisia or taktouka (peppers) in Morocco,
Hmiss is very quick and easy to make. Originally, It was prepared all year round even if it was not the season of peppers. For that, after harvesting, the peppers were roasted by the housewives according to the rules of the art, cleaned, cut, and packaged in small packets so that it can be eaten throughout the year.
It’s among the most popular starters, especially during the month of Ramadan.
Notes and tips
The peppers and tomatoes are roasted. Since their skins and thick fibers are not easily digestible, it’s recommended to remove them by peeling the skins, the white fibers inside the peppers, and all their seeds.
Peppers and tomatoes should be roasted, ideally on an open fire, to give them that inimitable smoky flavor. There are many other variations: steamed or pan-fried, but the most famous is el mechoui (grilled). Originally, most Algerian families roasted the peppers and tomatoes in the “quanoun“, a type of terracotta pottery filled with coals.
After roasting, place the peppers and tomatoes in an air-tight container: the skin will be easier to remove.
Never wash the peppers and tomatoes, so it does not lose its smoky taste.
Variations: other variations of this recipe can be prepared by adding: roasted red hot chili peppers, minced garlic cloves, minced red onion, beaten eggs, hard boil eggs, black olives, …
It can be served warm or cold. It’s ideally enjoyed with a good homemade bread such as kesra (flat bread), matlouh (bread) or a Kabyle flatbread called arhlum (or aghroum). Among Jews, this salad is often present at the Shabbat dinner tables.
- For the wrap:
- 100g buckwheat flour
- 1 organic egg
- 300mls organic milk (or milk alternative - rice/oat/nut milk)
- 3tbsp water
- A little olive or coconut oil for frying
- For the squash & chickpea spread:
- ½ butternut squash
- 1 red onion
- 3tbsp olive oil
- 1 – 2tsp garam masala (adjust to taste)
- 400g tin chickpeas
- 1 clove garlic
- To serve:
- ¼ red pepper
- 1 gem lettuce leaf
- Some fresh coriander leaves (optional)
Roast Chicken French-Style (Poulet Roti)
Roast chicken, or poulet roti as the French call it, is a staple in my home. With some roasted vegetables and a big loaf of French bread, it’s probably one of my favorite meals to make and eat.
I thought it appropriate to update my recipe for poulet roti as I’ve slightly modified it since the last time I shared the recipe here. My tweaks have made the recipe more straightforward and even more fuss-free.
The first time I made roast chicken, I used Julia Child’s recipe. The poulet roti ended up tasting great, but it was a lot of work constantly basting the chicken as it baked in the oven.
While brushing the chicken with butter is key to getting a chicken with crisp, golden skin, I’ve found that a simple brush of butter in the beginning is just as effective as continually basting it.
You could also use olive oil if you really wanted, but the skin won’t be as crisp (or tasty!) as using butter. It is the French way, after all.
I love stuffing my poulet roti with French herbs like rosemary, thyme, and sage. These fresh herbs add great flavor and aroma to the chicken. Sometimes I’ll chop up the herbs real fine and sprinkle them all over the top of the chicken.
It doesn’t look as picturesque when I chop up the herbs and sprinkle them on top, but I find the herbs’ flavors shine through much better. It’s really your preference.
In addition, I utilize garlic and lemon to also provide the chicken with delicious flavor.
The Best Sides
My favorite way to serve this poulet roti is with roasted vegetables. I love the organic rainbow carrots they sell at my local farm stand, and often pick them up just for recipes like this. They are so delicious with just a drizzle of olive oil, sea salt, and freshly ground pepper.
You can also serve this roast chicken with potatoes, French bread, and/or salad. I love creating a simple frisée, endive, and radicchio salad that I dress with olive oil, sea salt, and lemon juice. It’s a refreshing compliment to the warm, comforting roast chicken.
Just before serving the poulet roti, I spoon the leftover juices in the pan over the chicken. The final touch makes this meal absolutely tantalizing. This is definitely a classic recipe that you’ll cherish for years to come.
Puy lentil recipes
Puy lentils have a peppery flavour and hold their texture better than other lentils. Serve them with sausages or in a salad with roasted vegetables.
Sausage, roasted veg & Puy lentil one-pot
This one-pot wonder delivers three of your five-a-day and makes a fuss-free dinner solution on a busy day. With sausages, lentils and veg, it's filling too
Puy lentil, spiced roast carrot & feta salad
High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?
Puy lentil salad with soy beans, sugar snap peas & broccoli
A hearty Asian-style veggie main-course salad, bursting with flavour
Honey mustard grilled salmon with Puy lentils
A light and vibrant fish dish with earthy beetroot and lentils, served with basil, rocket and sweet grilled salmon
Pesto-crusted cod with Puy lentils
A light and healthy fish supper with homemade basil pesto, fresh tomatoes and a hint of chilli - ready in under half an hour
Garlic prawns with Asian puy lentils
Don't dismiss lentils too quickly - they're filling, healthy and easy to combine with other flavours, as this dish proves.
Sausage & lentil one-pot
Pack of sausages in the fridge? Try them in this rich stew - it's made in just one pot, so you'll save on washing up too
Warm roasted squash and Puy lentil salad
This fresh and vibrant salad makes use of tinned lentils, a store cupboard staple. The result is filling, low-fat and contains all of your five-a-day
Spicy harissa chicken with lentils
This healthy one-pot from reader Sarah Oliver with chicken thighs, Puy lentils and harissa is packed with flavour - hearty, filling and low in calories
Golden veggie shepherd’s pie
Make this comforting pie in bulk and freeze in separate servings, so you can defrost only what you need
Salmon & Puy lentil salad with olive dressing
Use up leftover poached salmon in this stylish main-meal salad with punchy dressing
Layered aubergine & lentil bake
Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomato and basil sauce and roasted aubergines
Lentil & tomato salad
Lentils are a substantial and healthy base to this fresh salad with onion, mango chutney, coriander, greens and tomatoes
Lentil & lemon fettuccine
This simple peasant-style dish is hugely satisfying and packed with protein
Saucy roast sausages with lentils
This hearty comfort food is great for colder nights and is sure to become a midweek favourite
Puy lentils with smoked tofu
Benefit from the slow-release energy of lentils and wholegrains combined with the rich flavour of smoked tofu, paprika and sweet peppers
Lentil, walnut & apple salad with blue cheese
Puy lentils are healthy pulses that keep you fuller for longer - serve with Roquefort, Granny Smith apples, nuts and parsley
Roast squash with goat’s cheese & Puy lentils
Discover the joys of autumn with our roast squash served with soft goat's cheese, Puy lentils and sage. It's a great seasonal recipe as the cold nights draw in
Five Algerian Food Recipes
Want to try some new and exotic dishes? Drawing influences from Berber cultures, Algerian cuisine is sure to present you with a taste you will never forget.
Start your day off right with Chakchouka, a traditional Algerian dish that’s mainly eaten for breakfast. Traditionally, the main components in Chakchouka include sautéed onions, tomatoes and various spices topped with a few eggs. This meal goes great with couscous, Kesra bread, or rice to soak up the sauces.
Often considered the national dish of Algeria, Couscous is a perfect complement to any meal. This dish is composed of small pellets of steamed semolina topped with meat, vegetables, and various spices. In Algeria, the most popular meat and vegetable accompaniments for this meal include chicken, carrots, and chickpeas. Although a rather simple dish, Couscous offers considerable freedom in its selection of ingredients.
Algerian Recipe Couscous with Dates and Honey
2 cups whole milk
2 tablespoons honey
2 teaspoons cinnamon
3 cups dry couscous
1 cup chopped dried dates
In a large saucepan over medium heat, combine the milk, honey, and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in dates. Serve warm for dessert or breakfast cereal.
|Simple Couscous with Honey Recipe|
Are you in the mood for something light to fill your stomach? Harira is a traditional North African soup possessing a rich and hearty flavor. Recipes for this dish vary from region to region but in Algeria, Harira is often composed of lamb simmered with vegetables, spices, and herbs.
The name Mechoui comes from an Arabic word meaning, “roast on a fire,” and like its namesake, the meal is prepared in much the same way. This dish is composed of meat spiced and roasted over a fire and is mainly prepared for large gatherings.
Have a sweet tooth, make Makroudh, a traditional Algerian dessert. This pastry is composed of date or almond stuffing with deep-fried semolina dipped in honey. Makroudh also goes great with coffee and tea.
|Algerian outdoor market|
Algeria is the largest country in Africa but 80 percent desert canyons and caves. In the southern Hoggar Mountains and in the barren Tassili n'Ajjer area in the southeast of the country contains numerous examples of prehistoric art-rock paintings and carvings depicting human activities and wild and domestic animals that date to the African Humid Period, roughly 11,000 to 5,000 years ago.
Algeria's economy remains dominated by the state, a legacy of the country's socialist post-independence development model. In recent years the Algerian Government has halted the privatization of state-owned industries and imposed restrictions on imports and foreign involvement in its economy, pursuing an explicit import substitution policy.
Hydrocarbons have long been the backbone of the economy, accounting for roughly 30% of GDP, 60% of budget revenues, and nearly 95% of export earnings. Algeria has the 10th-largest reserves of natural gas in the world - including the 3rd-largest reserves of shale gas - and is the 6th-largest gas exporter. It ranks 16th in proven oil reserves.
Hydrocarbon exports enabled Algeria to maintain macroeconomic stability, amass large foreign currency reserves and maintain low external debt while global oil prices were high. With lower oil prices since 2014, Algeria’s foreign exchange reserves have declined by more than half and its oil stabilization fund has decreased from about $20 billion at the end of 2013 to about $7 billion in 2017, which is the statutory minimum.
Declining oil prices have also reduced the government’s ability to use state-driven growth to distribute rents and fund generous public subsidies, and the government has been under pressure to reduce spending. Over the past three years, the government has enacted incremental increases in some taxes, resulting in modest increases in prices for gasoline, cigarettes, alcohol, and certain imported goods, but it has refrained from reducing subsidies, particularly for education, healthcare, and housing programs.
Algiers has increased protectionist measures since 2015 to limit its import bill and encourage domestic production of non-oil and gas industries. Since 2015, the government has imposed additional restrictions on access to foreign exchange for imports, and import quotas for specific products, such as cars. In January 2018 the government imposed an indefinite suspension on the importation of roughly 850 products, subject to periodic review.
Aquaculture production is still marginal most of the harvest is sold fresh in local markets. Currently, Algeria is teaming up with an Asian country in an effort to develop marine shrimp seed production and grow-out culture in the country. In Algeria, the fisheries sector provided 43,700 jobs. Fisheries and aquaculture development are under the responsibility of the Ministry for fisheries and aquatic resources. Algeria has enacted legislation on fisheries and aquaculture. It has recently modernized its National Center for Fisheries, Aquaculture Research, and Development.
Meatless Monday: Algerian flat bread with roasted red pepper sauce
A dense hearty, bread that can serve as a meal or an appetizer at a party.
I love it when I find a recipe that is already vegan. Of course, I enjoy turning popular vegetarian or meat dishes into vegan ones – that is probably pretty obvious by now – but there is something more satisfying when I discover that a recipe is already free of milk, eggs, meat or fish. What is even better about it is when the recipe doesn’t exist to be vegan, the recipe just is what it is. Believe me when I say that those are some of the best recipes out there – they aren’t trying to be something they are not.
I recently came across just such a recipe. It intrigued me for two reasons – first, I didn’t have to change a thing in the recipe, and secondly it uses semolina flour for a flat bread. I have always associated semolina flour with making pasta, so I was surprised seeing it used in this way. I can tell you that it most definitely works, but the bread is heavy and dense.
You’ll want to make this to be a meal in and of itself if making this for a handful of people, or as a side or appetizer at a party – there is so much bread to go around that it really can’t all be eaten by one or two people. Plus, it tastes best fresh, so be sure to make the bread the same day that it will be eaten, but the sauce can be made a day or two in advance if you want to save time.
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
This recipe is from Allrecipes.com
2 red bell peppers
1 tablespoon olive oil
4 cloves garlic, chopped
1 jalapeño pepper, chopped
salt to taste
2 pounds semolina flour
1-1/2 teaspoons salt, or to taste
3 cups water, or as needed
4 tablespoons olive oil
6 tablespoons olive oil, for frying
Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about eight minutes, turning occasionally.
This should blacken the skin and help it peel off more easily.
Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
Chop up your jalapeños, discarding the seeds first. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapeños and garlic, and cook until tender, stirring frequently.
Remove from heat, and transfer the garlic and jalapeño to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
Note: This is where I would deviate from the recipe. If you have a food processor, I would recommend that you pulse the red peppers and tomatoes to a rough consistency. Pour it into a bowl, then stir in the sautéed garlic and jalapeño, as well as about one to two teaspoons of salt (or to taste).
Grab your semolina flour.
Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into six pieces and form into balls.
For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch.
Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
To eat the bread and sauce, break off or cut pieces of the bread, and scoop them into the sauce.