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Algerian Flafla (Bell Pepper Salad)
Charred green peppers meld with soft tomatoes and caramelized onions in this warm Algerian salad—a smoky, aromatic dish where each vegetable surrenders its sweetness to garlic-infused olive oil. It's the kind of simple, honest food that tastes like it's been simmering in the Mediterranean sun.
⏱️65 min
🍽️4 portioner
🥕 Vegetariskt
🌱 Veganskt
2.5
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⏱️ Äggklocka
- 1Preheat the oven to 230°C (450°F). Place whole peppers on aluminum foil and bake for 30-45 minutes, turning once, until the skin is blackened and the peppers are soft.
- 2Remove peppers from the oven and let cool for 10 minutes. Peel off the charred skin, remove the stem and seeds, then chop into 1.5 cm pieces.
- 3Heat olive oil in a skillet over medium heat. Add the red onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
- 4Stir in the garlic, salt, and pepper. Add the roasted peppers and plum tomatoes, then cook over medium heat, stirring occasionally, until the tomato is soft and all ingredients are well combined, about 5 minutes.