Algerian Flafla (Bell Pepper Salad)
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7 Ingredients
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60 min total
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Serves 4
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Easy
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Algerian
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Vegetarian
Recipe byThe ZestyPlate Kitchen
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 everything turns meltingly tender. It keeps and even improves over a day or two, and you can eat it warm, at room temperature, or cold, spooned onto crusty bread.
Jump to recipe
Prep 10 min
Cook 50 min
Total 60 min
Easy
Scale:
- 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
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 then slip off easily and leave sweet, silky flesh behind.
- Let the roasted peppers sit covered for a few minutes; the trapped steam loosens the skins for easy peeling.
- Take your time softening the onions until they're truly tender for a mellow, sweet base.
- A drizzle of good olive oil just before serving pulls it all together.
Frequently Asked Questions
Yes. Red and yellow peppers add sweetness and colour, while green peppers bring a more savoury, grassy note.
Up to 4 days in an airtight container in the fridge, and the flavour deepens as it sits.
Either works. It's traditionally eaten warm or at room temperature, often as part of a shared starter spread.
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