Hmiss Explained

Algerian Hmiss
Alternate Name:Hmiss, ifelfel, felfla, chlita, Algerian grilled salad, Algerian roasted salad
Country:Algeria
Course:Side dish
Main Ingredient:Peppers, tomatoes, garlic
Similar Dish:Zviti, shakshouka
Type:Vegetarian
National Cuisine:Algeria
Served:Hot, cold

Hmiss (Arabic: حميص) or ifelfel, meaning "chilli pepper" in Kabylia,[1] [2] [3] or felfla[4] and chlita in the region of Oran, is a traditional Algerian salad made from grilled peppers and tomatoes, chopped, mixed and seasoned with olive oil.[5] [6] The word "hmiss" means sauté in Algerian derja, because the vegetables have to be sautéd after grilling.[7] [8]

In 1975, French chef and author Marcell Boulestin labels Hmiss in his 'Boulestin's Round-the-year Cookbook' simply as the Algerian salad.[9]

Description

Hmiss is prepared everywhere in Algeria, with small differences from one region to another. Thus, in eastern Algeria, it is prepared with garlic, tomatoes and grilled peppers. It is cooked by putting the garlic, the chopped tomatoes and the oil in a frying pan for a few minutes, adding the peppers and crushing everything in a wooden mortar (the mehras). It is then served on a plate.[10]

This entry is accompanied by aghroum or kesra bread. In Kabylia, it is prepared with the same vegetables, then seasoned with olive oil, sometimes beaten eggs are added at the end, mixed and left to cook very slowly. In Tlemcen, it is prepared with olive oil, peppers, tomatoes, garlic, eggs, coriander and it is flavored with caraway.[11] [12] [13]

References

  1. Gast . M. . 1996-08-01 . Épices et condiments . Encyclopédie berbère . fr . 17 . 2651–2655 . 10.4000/encyclopedieberbere.2160 . 1015-7344. free .
  2. Ait Ɛebas, D. Y. H. I. Y. A. Asegzawal n igumma d tidelt d yimɣan yettmaččan, deg kraḍ n temnaḍin n Tizi uzzu At buwadu d At mangellat deg Azegzawal n JM DALLET) d Bgayet (Aqbu). Dissertation. Université Mouloud Mammeri de Tizi-Ouzou, 2016.
  3. Berkaï, Abdelaziz. French: italic=no|"L'intérêt du corpus et une idée de sa constitution en lexicographie amazighe". Iles d imesli 5 (2013): 281–293.
  4. Simon . Jacques . 2012 . Juif berbère d'Algérie : Itinéraire (1933–1963) . Juif berbère d'Algérie . it . 1–270.
  5. Book: Bouayed, Fatima-Zohra . Le livre de la cuisine d'Algérie . fr . 2003 . ENAG . 9961-62-317-7 . Alger . 46 . 55106432.
  6. Boumedine . Rachid Sidi . 2022-12-01 . Cuisines traditionnelles d'Algérie: l'art d'accommoder l'histoire et la géographie . Anthropology of the Middle East . en . 17 . 2 . 48–63 . 10.3167/ame.2022.170204 . 252963908 . 1746-0719. free .
  7. Book: Bouzerdouma, Fatima . L' Orient'able, Specialite Du Maghreb . 2014-08-23 . TheBookEdition . 978-1-291-96187-4 . fr.
  8. Bouksani, Louisa (1989). French: Gastronomie Algérienne. Alger, Ed. Jefal
  9. Book: Boulestin, X. Marcel . Boulestin's Round-the-year Cookbook . 1975-01-01 . Courier Corporation . 978-0-486-23214-0 . 231 . en.
  10. Web site: dumplingsandmore . 2020-03-23 . Hmiss – salade de poivrons et tomates grillés – Recette algérienne . fr . 2022-08-20 . Dumplings & More .
  11. Web site: 2014-05-15 . Hmiss (Algerian Roasted Red Pepper Dip) . 2022-08-20 . International Cuisine . en-US.
  12. Web site: Sarah . 2016-06-09 . hmiss sétifien ou salade de poivron . 2022-08-20 . Le Sucré Salé d'Oum Souhaib . fr-FR.
  13. Web site: Benayoun . Mike . 2016-06-12 . Felfla (Hmiss) . 2022-08-20 . 196 flavors . en-US.

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