Hmiss
A traditional Algerian salad of grilled peppers and tomatoes.
Hmiss (Arabic: حميص), also known as ifelfel, felfla, or chlita, is a traditional Algerian salad made from grilled peppers and tomatoes, chopped, mixed, and seasoned with olive oil. The word 'hmiss' means sauté in Algerian Arabic, as the vegetables are sautéed after grilling. It is prepared throughout Algeria with regional variations.
Quick Facts
- Country
- Algeria
- Course
- Side dish
- Main Ingredient
- Peppers, tomatoes, garlic
- Similar Dish
- Mechouia salad
- Served
- Hot, cold
Facts from the source article.
Lore & Background
Hmiss is prepared everywhere in Algeria, with small differences from one region to another. In eastern Algeria, it is prepared with garlic, tomatoes, and grilled peppers. The garlic, chopped tomatoes, and oil are cooked in a frying pan for a few minutes, then peppers are added and everything is crushed in a wooden mortar called the mehras. It is served on a plate, often accompanied by aghroum or kesra bread.
Reader's Guide
In Kabylia, hmiss is prepared with the same vegetables, seasoned with olive oil, and 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 flavored with caraway. In 1975, French chef and author Marcell Boulestin labeled hmiss in his 'Boulestin's Round-the-year Cookbook' simply as the Algerian salad, highlighting its recognition beyond Algeria. The dish's name derives from the Arabic word for sauté, reflecting the cooking method after grilling.
Did You Know?
- In Kabylia, beaten eggs are sometimes added and cooked very slowly.
- In Tlemcen, hmiss is flavored with caraway.
More in Algerian cuisine 1-24
Spotted an error? Know more?
Reader corrections go straight into our review queue. Suggest an edit · How this site is sourced