Loading ...Algerian Salad - Chlada Felfel
By: Habeeb Salloum/Arab America Contributing Writer
Algerian cuisine with its Berber, Phoenician, Roman, Arab, Andalusian Muslim, Turkish and French culinary influences, includes dozens of other dishes. To mention only a few: from Andalusia came stews (tajines) and the use of fruit and nuts in cooking; from the French, the use of tomato puree, appetizers and numerous sweets such as croissants; and from the Turks stuffed vegetables. At the top of this historically combined kitchen is couscous, a semolina-based pasta, usually cooked in all the countries of North Africa with a stew of chicken, meat or fish and vegetables. On the other hand, mechoui (roast lamb) and shurbas (soups) often vie with couscous as the preferred foods. Along with these and other dishes, tomato and harissa (a hot condiment) based sauces are commonly served with the meals
Like the sister North African kitchens, the Algerian cuisine includes a world of exotic flavours that usually ensnares visitors seeking something new in the culinary world.
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 bell 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 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon black 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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