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Algerian Salad - Chlada Felfel

posted on: Jul 2, 2024

By: Habeeb Salloum/Arab America Contributing Writer

It was in the early 1960s that I made my first trip to the Arab countries of North Africa.  Of course, the couscous dishes of each country remain memorable until today.  However, one unique type of salad I first enjoyed in a restaurant in Algiers reached the level of the tasty couscous of the country.

Salt-cured olives and anchovies used in Algerian and other North African cooking give any dish, like this salad a special touch.

Serves 4 to 6

2 sweet peppers, seeded and finely chopped 

4 medium tomatoes, diced into 1/2-inch cubes   

1 small cucumber (about 5 inches), thinly sliced   

2 small onions, very thinly sliced

2 tablespoons finely chopped fresh coriander leaves

6 anchovy fillets, chopped

1/2 cup cured black olives, pitted and halved

3 tablespoons olive oil

3 tablespoon vinegar

1/2 teaspoon salt 

1/2 teaspoon pepper

2 hard-boiled eggs, chopped

Place all ingredients in a salad bowl, except eggs then toss gently.  Spread eggs over top and serve.

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