Felfel Btomatish Algerian Pepper Tomato Salad Recipes

Steps:

• Whisk 2 tablespoons olive oil, 1 teaspoon hot sauce, the juice of 1/2 lemon, 1 grated garlic clove, 1/4 cup chopped parsley and 1/2 teaspoon kosher salt in a bowl; season with pepper. Thinly slice 2 green bell peppers and cut 3 plum tomatoes into wedges; toss with the dressing.

Steps:

• Grill, fry or roast the peppers until they are softened but not mushy.
• Place in a bag & leave for 5 minutes, then remove the skins carefully.
• Chop them into pieces approximately 1" x 1/2 ".
• Mince the garlic.
• Gently heat the olive oil in a frying pan & add the peppers, tomatoes & garlic. Cook over a medium heat for a few minutes then add the water & salt to taste.
• Cook gently, stirring occasionaly for 15 minutes or until the peppers are soft & the tomato has almost completely disintergrated.
• Serve hot or cold with a splash of vinegar & some crusty bread.

Steps:

• Combine tomatoes, all bell peppers, and onion in a large bowl. Crumble feta cheese on top.
• Stir together oil, vinegar, salt, sugar, and black pepper in a cup. Pour over salad and toss to combine.

Steps:

• 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.
• 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.
• 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.