Algerian Mechouia Salad with Peppers and Tomatoes
Let yourself be tempted by this Algerian mechouia salad, a typical cold dish of summer that breathes the sunny flavors of the country. The peppers and tomatoes grilled over a wood fire bring an irresistible smoky note, while garlic, cumin, and paprika awaken the taste buds. Served as an appetizer or as a side to grilled meat, it pairs wonderfully with traditional bread. In Algeria, each family has its secret version, often spiced up with a little chili for those who love strong sensations. You might wonder what spices are typical of Algerian cuisine? The answer is simple: cumin, paprika, ras el hanout, and caraway are the pillars of our gastronomy, giving dishes their unique character. Prepare this salad, and you'll instantly travel to the alleys of the Casbah.
Ingredients
- Green bell peppers3
- Tomatoes4
- Garlic2 cloves
- Olive oil3 tablespoons
- Salt1 teaspoon
- Ground cumin1 teaspoon
- Paprika1 teaspoon
- Lime1
- Fresh parsley1 bunch
- Red onion1 small
Instructions
- 1
Grill the whole peppers and tomatoes over a flame or in the oven until the skin blackens. Turn regularly for even cooking.
- 2
Place the grilled vegetables in a plastic bag or a bowl covered with plastic wrap for 10 minutes to make peeling easier.
- 3
Peel the peppers and tomatoes, remove the seeds and membranes. Cut the flesh into thin strips in a bowl.
- 4
Add crushed garlic, chopped parsley, thinly sliced red onion, salt, cumin, paprika, lime juice, and olive oil. Gently mix.
- 5
Cover and let rest in the refrigerator for at least 1 hour to allow the flavors to blend. Serve chilled.
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