This roasted pepper and tomato salad, known as felfel, is an Algerian classic. That is, according to our Algerian hostess, Assia, who we stayed with while recently in Paris.
Both Jérôme and I love this dish. Assia served it as an appetizer to the meal, which I suspect is probably how it is usually served in Algeria. Back home, we've been eating it as part of our meal. This will be a wonderful side-dish to different barbecued dishes come summer. It can be served either hot or cold and is delicious both ways, though I prefer it hot.
Roasting the peppers is not super complicated, but takes a little bit of time. You can always double the recipe to have it last a bit longer to make the work of roasting the peppers worth it.
In fact, I think I'm going to start making this in huge batches and freezing it so that it can be my "go to" vegetable staple this summer, in place of my (no) cream of vegetable soup, which I stashed away all winter.
Assia mentioned to me that she prefers the longer green peppers, such as the ones you see in the pictures below, as she finds them more flavourful. I've never seen this shape of green peppers here, but it could just be because I haven't ever looked for them. I recently made this recipe with a mix of red and yellow peppers, as that's what I happened to have in my fridge, and that was yummy as well. Enjoy :)
5 green peppers
1 red pepper
good quality olive oil
fresh garlic, crushed
salt and pepper
1. Roast washed whole peppers at 425 degrees Farenheit for 40 minutes.
2. In the meantime, dice two tomatoes and crush about 3 cloves of fresh garlic. Cook in a pan in a bit of olive oil for a few minutes, until the tomatoes are cooked.
3. Take peppers out of the oven and let cool. Once cooled, gently peel off skins, take off stems and scrape out seeds. Dice peppers.
4. Drain some of the juices from the tomatoes and peppers. Mix together and add olive oil, salt and pepper to taste. Serve hot or cold.
Difficulty level: moderate