About this recipe:This salad made with roasted red and green peppers, chilli, tomatoes and spices. It is very popular in both Algeria (where it is called 'felfel b’tomatich') and in Tunisia (where it is known as 'Mechouia'). The peppers are roasted in the oven or cooked on the barbecue to give the salad a unique flavour.
3 large green peppers
3 large red peppers
1 small chill pepper (optional)
4 tablespoons olive oil
4 cloves of garlic, crushed
¼ teaspoon paprika
½ teaspoon cumin
¼ teaspoon turmeric
salt and freshly ground pepper
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Place the whole red peppers, green peppers and chilli pepper on an oiled baking tray. Roast the peppers in the oven for 45 minutes to an hour, until the skin blackens (Note that the chilli will blacken faster so keep an eye on it). Turn the peppers regularly and monitor closely.
Once the peppers and chilli are roasted, remove from the oven and place in a clean, resealable bag. Seal the bag and let the peppers rest for 10 minutes.
Meanwhile, place the whole tomatoes in a large bowl and cover with boiling water. Allow them to soak a few minutes.
When the skin of the tomatoes starts to split, remove the tomatoes; peel off the skin and dice.
Take the peppers out of the bag, peel them and remove the stems, ribs and seeds (this will be done very easily). Slice the peppers and then cut the slices into strips about 2cm long.
Heat olive oil in a large pan over medium heat. Add garlic and diced tomatoes; cook for about 15 minutes to allow the tomatoes to release their juice. Add sliced peppers, paprika, cumin, turmeric, salt and pepper. Cook for 10 more minutes, or until the liquid has evaporated.
Allow to cool, then taste to adjust the seasoning and serve.