Felfel B'tomatish - Algerian Pepper & Tomato Salad |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 3 |
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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! 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) |
Directions:
1. Grill, fry or roast the peppers until they are softened but not mushy.
2. Place in a bag & leave for 5 minutes, then remove the skins carefully.
3. Chop them into pieces approximately 1 x 1/2 .
4. Mince the garlic.
5. 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.
6. Cook gently, stirring occasionaly for 15 minutes or until the peppers are soft & the tomato has almost completely disintergrated.
7. Serve hot or cold with a splash of vinegar & some crusty bread.
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