Meditearranean and International recipes

The Tomato pepper Algerian style salad is called Hmiss or Ch’lita in the Algerian Arabic language and called Ifelfel th’tomatiche in the Kabyle language.

This is a very simple recipe of the Algerian tomato pepper salad. You may find recipes with the add of garlic to the tomato pepper mixture.

Usually the peppers and tomatoes are either fried in vegetable or canola oil or grilled on the stove but I prefer to bake the peppers and tomatoes as it is less work.

The number of peppers and tomatoes depends of your personal choice. If you like too much tomatoes in your salad then add more.

The Algerian tomato pepper salad is served with the Algerian traditional bread (different types) but it can be served with any type of bread such as pita bread.

4.94 from 15 votes

🇩🇿 Algerian Tomato Pepper Salad- Ifelfel Th’Tomatiche, Hmiss or Ch’lita

Cuisine Algerian

Keyword Ifelfel, Hmiss, Ch’lita

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 8

Author LDS’s Mom

Ingredients

9 medium green peppers (anaheim peppers used in this recipe)
3 chilli peppers or any other spicy peppers(optional)
6 Medium tomatoes or 4 big ones
Extra virgin olive oil
Salt

Instructions

Place peppers and tomatoes in a baking sheet, lined with aluminum paper (for easy clean up).
Spray the peppers and tomatoes with vegetable oil (about 2 tablespoons).
Bake in a 400°F preheated oven for about 30 to 40 minutes.
Flip the peppers and tomatoes over after the first 15 to 20 minutes of baking.
Take out from the oven and place peppers in a ziploc bag (it makes it easy to peel off the outer skin). Set aside for about 5 minutes.
Peel off the outer skin of both tomatoes and peppers.
Remove the seeds and the internal rib of the peppers.
Use a wooden mortar and pestle to mash the peppers and tomatoes.
First mash the peppers, then the tomatoes.
Mix tomatoes and peppers well and add salt to taste.
Drizzle with 2 to 3 tablespoons olive oil.
Serve warm or cold with Algerian traditional bread or any other type of bread.

Recipe Notes

This salad tastes much better when it served in a wooden dish or earthenware.

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 8

Author LDS's Mom

Ingredients

2 lb fine or medium semolina
1/2 cup extra virgin olive oil or vegetable oil
1 tsp salt
1 tsp active dry yeast
1 tbsp granulated sugar
Water to assemble the dough
Flour

Instructions

This recipe is typical of the region of Big Kabylie(Grande kabylie) in Algeria.

First dissolve the yeast and sugar in ½ cup of warm water.
In a big dish put semolina, add olive oil, mix the two ingredients well between fingers until the oil is well incorporated and you get a sand like texture.
Add salt and the yeast mixture.
Mix everything well with hands and sprinkle water little by little to control the amount of water needed and knead the dough for 2 to 3 minutes until you obtain a homogenous dough.
Roll the dough into a ball and let rest 5 minutes.
In a big cutting board, spread flour and put the dough ball on it.
Use a rolling pin to flatten the dough and make a disc of about 1 inch thick or thinner if you like.
Work on the edges to give them a nice smooth shape, by pressing the edges between your hands, one hand on the dough disc horizontal and the other hand vertical at the edge.
Cook the dough disc in a skillet or tagine over medium heat, You may need to reduce the heat to low if you feel that the bread starts to burn.
You will need to gently press on the dough disc while it is on a skillet cooking. If you can't stand the heat, use a kitchen towel.
Return the dough disc to cook the other side.
Once the bread or Aghroum is cooked, cut into pieces.
Serve this bread or Aghroum with olive oil, buttermilk, Pepper tomato salad or Ifelfel or whatever you like.