Hmiss (Arabic: حميص) or ifelfel, meaning "chilli pepper" in Kabylia,[1][2][3] or felfla[4] and chlita in the region of Oran, is a traditional Algerian salad made from grilled peppers and tomatoes, chopped, mixed and seasoned with olive oil.[5][6] The word "hmiss" means sauté in Algerian derja, because the vegetables have to be sautéd after grilling.[7][8]
 Algerian hmiss served with kesra bread | |
| Alternative names | Hmiss, ifelfel, felfla, chlita, Algerian grilled salad, Algerian roasted salad |
|---|---|
| Type | Vegetarian |
| Course | Side dish |
| Place of origin | Algeria |
| Associated cuisine | Algeria |
| Serving temperature | Hot, cold |
| Main ingredients | Peppers, tomatoes, garlic |
| Similar dishes | Zviti, shakshouka |
In 1975, French chef and author Marcell Boulestin labels Hmiss in his 'Boulestin's Round-the-year Cookbook' simply as the Algerian salad.[9]
Description edit
Hmiss is prepared everywhere in Algeria, with small differences from one region to another. Thus, in eastern Algeria, it is prepared with garlic, tomatoes and grilled peppers. It is cooked by putting the garlic, the chopped tomatoes and the oil in a frying pan for a few minutes, adding the peppers and crushing everything in a wooden mortar (the mehras). It is then served on a plate.[10]
This entry is accompanied by aghroum or kesra bread. In Kabylia, it is prepared with the same vegetables, then seasoned with olive oil, sometimes beaten eggs are added at the end, mixed and left to cook very slowly. In Tlemcen, it is prepared with olive oil, peppers, tomatoes, garlic, eggs, coriander and it is flavored with caraway.[11][12][13]
References edit
- ^ Gast, M. (1996-08-01). "Épices et condiments". Encyclopédie berbère (in French) (17): 2651–2655. doi:10.4000/encyclopedieberbere.2160. ISSN 1015-7344.
- ^ Ait Ɛebas, D. Y. H. I. Y. A. Asegzawal n igumma d tidelt d yimɣan yettmaččan, deg kraḍ n temnaḍin n Tizi uzzu At buwadu d At mangellat deg Azegzawal n JM DALLET) d Bgayet (Aqbu). Dissertation. Université Mouloud Mammeri de Tizi-Ouzou, 2016.
- ^ Berkaï, Abdelaziz. "L'intérêt du corpus et une idée de sa constitution en lexicographie amazighe". Iles d imesli 5 (2013): 281–293.
- ^ Simon, Jacques (2012). "Juif berbère d'Algérie : Itinéraire (1933–1963)". Juif berbère d'Algérie (in Italian): 1–270.[verification needed]
- ^ Bouayed, Fatima-Zohra (2003). Le livre de la cuisine d'Algérie (in French). Alger: ENAG. p. 46. ISBN 9961-62-317-7. OCLC 55106432.
- ^ Boumedine, Rachid Sidi (2022-12-01). "Cuisines traditionnelles d'Algérie: l'art d'accommoder l'histoire et la géographie". Anthropology of the Middle East. 17 (2): 48–63. doi:10.3167/ame.2022.170204. ISSN 1746-0719. S2CID 252963908.[verification needed]
- ^ Bouzerdouma, Fatima (2014-08-23). L' Orient'able, Specialite Du Maghreb (in French). TheBookEdition. ISBN 978-1-291-96187-4.
- ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal
- ^ Boulestin, X. Marcel (1975-01-01). Boulestin's Round-the-year Cookbook. Courier Corporation. p. 231. ISBN 978-0-486-23214-0.
- ^ dumplingsandmore (2020-03-23). "Hmiss – salade de poivrons et tomates grillés – Recette algérienne". Dumplings & More (in French). Retrieved 2022-08-20.
- ^ "Hmiss (Algerian Roasted Red Pepper Dip)". International Cuisine. 2014-05-15. Retrieved 2022-08-20.
- ^ Sarah (2016-06-09). "hmiss sétifien ou salade de poivron". Le Sucré Salé d'Oum Souhaib (in French). Retrieved 2022-08-20.
- ^ Benayoun, Mike (2016-06-12). "Felfla (Hmiss)". 196 flavors. Retrieved 2022-08-20.