hmiss algerian recipe
Salads

Algerian Roasted Pepper Salad (Hmiss)

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This Algerian Roasted Pepper Salad (Hmiss or also called Felfel), is made of roasted green peppers, tomatoes and garlic. It´s seasoned with olive oil, salt and pepper. It´s very easy to make although it takes some time due to the roasting time of the vegetables.

Algerian pepper salad hmiss Close up

Algerian Roasted Pepper Salad typical Algerian recipe

The Algerian Pepper Salad (Hmiss) has a characteristic smoky flavor which is achieved by roasting the vegetables over charcoal. Now, it´s not possible for all of us to roast vegetables this way, so there are alternatives. If it´s not possible for you to roast vegetables over charcoal, below you have some alternatives.

Hmiss is prepared with long green peppers (in Spain they are also called Italian peppers), tomatoes and garlic. These are roasted at a high temperature, peeled, chopped and seasoned with a good olive oil, salt and black pepper. It´s a very simple recipe but it takes some time since to make this recipe as you´ll have to roast the vegetables, let them cool a little and then remove the skin. Without any doubt, it´s certainly worth taking some time to make this typical Algerian dish.

This dish is widely served during the month of Ramadan and is eaten with a good loaf of bread. It´s also delicious in a sandwich with omelet, cheese or simply to serve it with any dish. And like all recipes, each home or family has its own version of this Algerian Pepper Salad. At my place, without any doubt this Hmiss recipe is our favorite.

Alternatives to roasting the vegetables over charcoal

As I mentioned before, to achieve a spectacular flavor, the vegetables are roasted over charcoal. This gives it the characteristic smoky flavor. Roasting vegetables this way is not possible for everyone, so there are some alternatives.

The best option is, if you have a gas stove, to roast the vegetables over the gas flame. This process is more similar to the traditional way of roasting the vegetables but is quite time-consuming. The good thing is that there is another great alternative, roasting the vegetables in the oven, this is the way I prepare this Algerian Pepper Salad (Hmiss).

Roasted pepper, tomatoes and garlic

Ingredients needed to make Hmiss

To make this typical Algerian recipe you need few ingredients, I detail them below:

  • Green peppers: the green peppers used to make this recipe are long green peppers, in Spain they are called Italian peppers. You need about 5 peppers
  • Tomatoes: use 3 very ripe tomatoes, when roasted in the oven they will take on the sweet flavor so characteristic of roasted tomatoes
  • Garlic: you need 3 cloves of garlic, you are also going to roast these. I have occasionally roasted garlic in the oven without covering them in aluminum foil and it has exploded making a mess in my oven, so it´s better to wrap it in aluminum foil
  • Olive oil: for a delicious flavor, use a good extra virgin olive oil, you need approximately 1/8 cup, you can adjust this amount and add more if you see that it is a little short of oil. It's a salad that requires quite a lot of oil
  • Salt and pepper: add salt and pepper to taste

Kitchen utensils you need to make this Algerian Pepper Salad

In order to make this Algerian recipe you need the following kitchen utensils:

  • Oven: you need to have an oven to roast the vegetables
  • Cutting board and a knife: I use a cutting board to cut the vegetables once roasted
  • Aluminum foil: you need to have a piece of aluminum foil to wrap the garlic cloves, otherwise you run the risk of them exploding in the oven

How to make this Hmiss recipe

To make Hmiss, you have to roast the vegetables at a high temperature. Turn the oven on to 250º in grill and bottom mode (do not put it with the fan). Put the peppers, tomatoes and garlic cloves on a rack and put it in the oven (put the garlic inside aluminum foil so they don't explode in the oven). All vegetables are roasted with skin. Baking time varies in each oven, approximately I usually roast the vegetables for about 25 minutes. When the top is dark in color, turn them over. To know when to take them out, you just have to look at the color of the skin of the vegetables, it has to be almost burnt. Don't worry, you will remove the skin from the peppers and tomatoes later.

When you have taken the vegetables out of the oven, let them cool for a while to avoid burning your fingers. Remove the skin from the vegetables when they have cooled down a little, and also remove the seeds from the peppers. Cut the vegetables into small pieces and put them into a bowl. Add 1/8 cup olive oil and add salt and pepper to taste. Eat this salad better warm.

roasted and peeled peppers, tomatoes, garlic on a wooden board

IMPORTANT: cuando estés quitando las semillas de los pimientos, seguramente se te queden pegadas en las manos. Cuando te pase esto, enjuágate las manos y nunca los pimientos porque perderán sabor. Yo siempre me pongo un bowl con agua al lado para mojar las manos cuando hace falta.

Enjoy and Bismillah! 🙂

Frequently asked questions

Below I answer some frequently asked questions, if you do not find the answer, you can leave a comment below. I will be happy to resolve any doubt.

How do I store leftovers from this Algerian Salad?

You can store leftovers in a tightly closed container for about 4 days in the refrigerator.

Can I eat this salad cold?

It is normally consumed warm (not hot), although you can consume it cold if you like. If you have stored it in the refrigerator, you can consume it as is or heating it a bit putting it in the microwave for a few seconds.

What variations can I make?

You can, for example, add red peppers or eggplant. As I often say, let your imagination run and make my recipes your own.

If you like this Algerian recipe, check out the following recipes

If you like this Algerian recipe, you will love the following Algerian recipes

  • You are going to love this easy recipe to make Chicken with Chickpeas in a delicious homemade tomato sauce (Chtitha Djedj). It's an Algerian recipe that you can prepare in an hour or less, making it ideal for days when you don't have much time to cook, but want to serve a nutritious and delicious meal.
  • This classic Algerian dish: Tajine Zitoune or also Chicken Tajine, chicken made in a sauce with olives, very aromatic and with a sweet touch. 
  • Try this recipe to make Algerian Dolma, it's zucchini and potatoes stuffed with minced meat in a simple but delicious sauce. It's easy to make, healthy and above all delicious.
  • If you love pizza, you can't miss this Pizza Carrée. It's a pizza with a delicious base, it's different from the ones you have tried, and has a very basic tomato sauce on top. It's decorated with black olives and no matter how simple it may seem, you will love it. You can add cheese, tuna or any ingredient you fancy.
  • If you prefer Cocas, try this Algerian Coca, filled with a spiced tomato and onion sauce. You can add ingredients such as pieces of chicken breast or cheese.

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Hmiss, Algerian Roasted Pepper Salad

Hmiss, Algerian Roasted Pepper Salad

Recipe by Oum Bilal

This Algerian Roasted Pepper Salad (Hmiss or also called Felfel), is made of roasted green peppers, tomatoes and garlic. It's seasoned with olive oil, salt and pepper. Enjoy Hmiss dipping some bread into it or serving it alongside your favorite dish.

Course: Salad, side-dishCuisine: AlgerianDifficulty: Easy
0 from 0 votes
Servings

4

servings
Preparation time

20

minutes
Baking time

25

minutes
Total time

45

minutes
Cooking mode

Keep your device screen on

Ingredients

  • 5 5 green peppers (elongated)

  • 3 3 mature tomatoes

  • 3 cloves 3 garlic

  • 1/8 cup 1/8 olive oil

  • salt and pepper

Instructions

  • Preheat the oven to 250º on grill mode and the bottom part (do not put on the fan).
  • Put the peppers, tomatoes and garlic cloves on a rack and put it in the oven (the garlic cloves inside a piece of aluminum foil so they don't explode in the oven). All vegetables are roasted with skin.
  • Baking time varies in each oven, approximately I roast the vegetables for about 25 minutes. When the top is dark in color, turn them over. To know when to take them out, you just have to look at the color of the skin of the vegetables, it has to be almost burnt.
  • When you have taken the vegetables out of the oven, let them cool for a while to avoid burning your fingers. Remove the skin from the vegetables when they have cooled down a little, and also remove the seeds from the peppers. Cut the vegetables into small pieces and put them into a bowl. Add 1/8 cup olive oil and add salt and pepper to taste.
  • Enjoy and Bismillah! 🙂

Notes

  • This Algerian Pepper Salad is usually consumed warm (not hot).
  • You need approximately 1/8 cup of olive oil, you can adjust this amount and add more if you see that it is a little short of oil. It's a salad that requires quite a lot of oil
  • IMPORTANT: when you are removing the seeds from the peppers, they will probably get stuck to your hands. When this happens, rinse your hands and never the peppers because they will lose flavor.
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