Algerian Flafla (Bell Pepper Salad)
Algerian Flafla is a vibrant, smoky pepper salad that bursts with deep, charred flavors and a tender yet slightly crisp texture. Roasted red peppers form the base, their natural sweetness mellowed by the oven’s heat, while garlic—roasted alongside—adds a subtle, earthy richness. A bright dressing of lemon juice and olive oil lifts the dish, balancing its richness with a zesty finish. Worth making for its ability to brighten any table, this salad shines whether served chilled on a summer day or alongside hearty winter dishes.
Ingredients
- Green Pepper3
- Olive Oil1 tablespoon
- Red Onions1 tablespoon chopped
- Garlic1 clove peeled crushed
- SaltTo taste
- PepperTo taste
- Plum Tomatoes1 Diced
Nutrition
Directions
- 1
Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
- 2
Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
- 3
Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.
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