A simple Algerian salad of sweet roasted green peppers cooked down with onion, garlic and tomato — soft, savoury and lovely warm or at room temperature.
Flafla is a soft, smoky Algerian salad of roasted bell peppers cooked down with onion, garlic and tomato until meltingly tender. It's a brilliant make-ahead — equally good warm, at room temperature, or spooned cold onto crusty bread.
Prep 10 min
Cook 50 min
Total 60 min
Easy
- 3 Green Pepper
- 1 tablespoon Olive Oil
- 1 tablespoon chopped Red Onions
- 1 clove peeled crushed Garlic
- To taste Salt
- To taste Pepper
- 1 Diced Plum Tomatoes
Video
Preparation
- Heat your oven to 450°F (230°C). Set the whole peppers on a sheet of aluminium foil and bake until the skins are spotted black and the peppers are soft, 30 to 45 minutes, turning once if needed.
- Take the peppers out and leave to cool for 10 minutes, then peel off the skins, remove the stems and seeds, and chop into half-inch pieces.
- Heat the olive oil in a skillet over medium heat and cook the onion, stirring frequently, until softened and translucent, about 5 minutes.
- Add the garlic, salt and pepper, then stir in the chopped peppers and tomato.
- Cook over medium heat, stirring occasionally, until the tomato is soft and everything is well combined, about 5 minutes.
Tips from the ZestyPlate Kitchen
- Roast the peppers until the skins are well blackened; they'll peel away easily and leave behind sweet, silky flesh.
- Let the roasted peppers steam in a covered bowl for a few minutes — it loosens the skins for effortless peeling.
- Cook the onions gently until truly soft for a mellow, sweet base.
- A drizzle of good olive oil just before serving ties it all together.
Frequently Asked Questions
Yes — red and yellow peppers add sweetness and colour. Green peppers give a slightly more savoury, grassy edge.
Up to 4 days in the fridge in an airtight container; the flavour deepens over time.
Either — it's traditionally enjoyed warm or at room temperature, often as part of a shared starter spread.
