Felfel B’tomatish – Algerian Pepper & Tomato Salad
At a Glance
- Prep
- 10 minutes
- Cook
- 40 minutes
- Total
- 50 minutes
- Servings
- 2-3 serving(s)
Categories
- Salads
- Side Dish
- African
- Algerian
- Stove Top
- Easy
- Peppers
Dietary
- Low Cholesterol
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 3. Current scale: 1x.
This is a classic Algerian 'salad' dish. You can either grill the tomatoes & peppers over an open flame, deep fry them or roast them. My family loves this recipe & we always mop it up with fresh bread! You can also serve this as part of a mezze selection. The vinegar is of course optional but it acts as a flavour enhancer so I do recommend at least trying a little of the salad with a few drops of vinegar on!
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Equipment
Frying pan, Knife, Cutting board, Bag
Ingredients
- 3 large green bell peppers
- 2 vine ripened tomatoes
- 1 -2 garlic clove
- 2 -3 tablespoons water
- 1 teaspoon olive oil
- salt
- vinegar (optional, to taste)
Instructions
Grill, fry or roast the peppers until they are softened but not mushy.
Place in a bag & leave for 5 minutes, then remove the skins carefully.
Chop them into pieces approximately 1" x 1/2 ".
Mince the garlic.
Gently heat the olive oil in a frying pan & add the peppers, tomatoes & garlic. Cook over a medium heat for a few minutes then add the water & salt to taste.
Cook gently, stirring occasionaly for 15 minutes or until the peppers are soft & the tomato has almost completely disintergrated.
Serve hot or cold with a splash of vinegar & some crusty bread.
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