Algerian Grilled Pepper and Olive Oil Dip (Hmiss)
Imagine a dip that captures the sunny soul of Algeria: Hmiss, or pepper caviar, is a marvel of simplicity and flavor. This traditional recipe, handed down from family gatherings, blends the sweetness of grilled red peppers with garlic and cumin, brightened by olive oil and lemon. Ever wonder what spices are typical of Algerian cuisine? Cumin, paprika, and ras el hanout are staples, and here they turn humble ingredients into an addictive dip. Serve it with homemade bread for a North African appetizer that awakens all the senses. A taste journey straight from Algiers to your table!
Ingredients
- Red bell peppers4 large
- Green chili (optional)1
- Ripe tomatoes2
- Garlic3 cloves
- Olive oil3 tablespoons
- Salt1 teaspoon
- Ground cumin1 teaspoon
- Paprika1/2 teaspoon
- Lemon juice1 tablespoon
Instructions
- 1
Grill the red peppers and chili (if using) directly over a flame or in the oven until the skin is blackened. Place them in a plastic bag for 10 minutes to steam, then peel off the skin, seeds, and stems.
- 2
Peel the tomatoes: plunge them into boiling water for 30 seconds, then into cold water, remove the skin, and chop roughly.
- 3
Pound the garlic with salt in a mortar until it forms a paste. Add the cumin and paprika and mix.
- 4
Finely chop the peppers and peeled tomato, or briefly blend for a smoother texture. Stir in the spiced garlic paste.
- 5
Add the olive oil and lemon juice, mix well. Taste and adjust seasoning.
- 6
Let it rest at least 30 minutes at room temperature for the flavors to develop, then serve with Algerian bread (kesra or matlouh).
🍽️ 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 !