Algerian Spicy Tomato and Pepper Sauce (Felfla)
This Algerian sauce, which my grandmother made with love, captures the whole soul of Algiers' cuisine. Roasted peppers and tomatoes come together in a velvety texture, elevated by cumin and smoked paprika – a true concentrate of sunny flavors. In Algeria, it's often served with mechoui or grilled dishes, but it also enhances eggs or sandwiches. Are you wondering which spices are typical of Algerian cuisine? Cumin, paprika, ras-el-hanout, and coriander are the stars. And for an authentic Algerian tajine, this sauce can even serve as a base – add olives and preserved lemons, and you'll get a memorable dish. Ready in 25 minutes, it'll quickly become a staple on your table.
Ingredients
- Red bell peppers3
- Ripe tomatoes4
- Olive oil3 tablespoons
- Garlic4 cloves
- Sweet chili (or mild harissa)1 teaspoon
- Ground cumin1 teaspoon
- Smoked paprika1 teaspoon
- White wine vinegar (alcohol-free)1 tablespoon
- Salt and black pepperto taste
- Neutral oil for finishing (sunflower)1/2 cup (100 ml)
Instructions
- 1
Wash the peppers and tomatoes. On a baking sheet, roast them in the oven (or over a flame) until the skin is blackened. Place them in a plastic bag for 10 minutes, then peel and remove the seeds.
- 2
In a blender, combine the peeled peppers, peeled tomatoes, garlic, cumin, paprika, sweet chili, salt, and pepper. Blend until smooth.
- 3
Pour the puree into a saucepan with the olive oil and vinegar. Cook over low heat for 10 minutes, stirring, to concentrate the flavors.
- 4
Let cool, then transfer to a bowl. Add the neutral oil in a stream while whisking to slightly emulsify (optional).
- 5
Taste and adjust seasoning. Serve chilled or at room temperature as an accompaniment to grilled meats, fish, or bread.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !