A classic Algerian dish of charred bell peppers and tomatoes, tender, lightly smoky, and seasoned with garlic. Serve it warm or chilled with bread, as an appetizer or side dish.
Ingredients
- 3 pieces green bell pepper
- 1 piece red bell pepper
- 3 pieces ripe tomato
- 1 piece mild or hot green chili pepper
- 2 cloves garlic
- 4 tbsp olive oil
- 1 tsp fine salt
- to taste ground black pepper
Method
- Char the bell peppers, chili pepper, and tomatoes over an open flame, under the broiler, or in a very hot skillet, turning them until the skins blister, blacken in spots, and release a smoky aroma.
- Transfer the charred vegetables to a covered bowl or sealed bag and let rest for about 10 minutes, until the trapped steam loosens the skins.
- Peel the bell peppers, chili pepper, and tomatoes with your fingers, without rinsing them to preserve the charred flavor, then remove the seeds and tough cores.
- Finely chop the vegetables with a knife into irregular pieces, taking care not to puree them, to maintain the rustic texture of the hmiss.
- Mince or crush the garlic, then sauté it gently in olive oil until fragrant, without letting it brown.
- Add the chopped vegetables to the skillet, season with salt and pepper, and cook over medium heat, stirring frequently, until the tomato juices evaporate and the mixture looks glossy and meltingly tender.
- Taste and adjust seasoning: the hmiss should be rich, smoky, gently spicy if using a hot pepper, and balanced with mellow garlic.
- Serve warm or chilled, finished with a drizzle of olive oil, alongside crusty bread for dipping.
Nutrition
Per serving
- Energy
- 624.4 kcal
- Protein
- 4.13 g
- Carbohydrate
- 17.29 g
- Fat
- 60.76 g
- Fibre
- 6.16 g
- Calcium
- 23.22 mg
- Iron
- 0.98 mg
- Magnesium
- 24.13 mg
