Moroccan cuisine · Salads & Mezze

Chlada Felfla Harra

Green horn peppers charred over an open flame, peeled and crushed with garlic, cumin and olive oil.

Ingredients · for 4 servings

• 8 green horn peppers (hot)
• 2 tomatoes
• 4 garlic cloves
• 1 tsp cumin
• 5 tbsp olive oil
• 1 tbsp white wine vinegar
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Wash the peppers, pat them dry and prick each one once with a fork so they don't burst while roasting.
2. Roast the peppers under a hot oven grill or directly over a gas flame for 12–15 min, turning several times, until the skin blisters black all over.
3. Let the peppers sweat covered in a bowl for 10 min, then remove the skin, stems and seeds and tear the flesh into strips.
4. Peel, deseed and finely dice the tomatoes; pound the garlic with 1/2 tsp salt and the cumin in a mortar into a paste.
5. Mix the pepper strips and diced tomatoes with the paste, olive oil and vinegar, then crush roughly with a fork into a coarse salad.
6. Season with salt and pepper, let it sit for 30 min, then scatter with chopped parsley and serve at room temperature.