Algerian · Salad
Fire-roasted peppers and tomatoes crushed with olive oil.
AI-generated editorial illustration—not a Gastromica test-batch photograph.
Hmiss is an Algerian salad of fire-roasted peppers and tomatoes, crushed rather than puréed. Regional versions range from mild to chile-hot and may include garlic.
Technique notes
Algerian kitchen
Algerian hmiss is a smoky cooked salad of charred peppers and tomatoes, gently crushed and dressed with olive oil.
Grill or broil peppers and tomatoes until blackened and soft; char garlic in its skin if using.
Cover vegetables 10 minutes, then peel, seed and drain. Peel garlic.
Chop or crush vegetables coarsely. Cook in 1 tablespoon oil for 8–10 minutes to evaporate moisture.
Add remaining oil, salt, pepper and cumin. Cool 15 minutes and finish with parsley.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Hmiss is an Algerian salad of fire-roasted peppers and tomatoes, crushed rather than puréed. Regional versions range from mild to chile-hot and may include garlic.
Refrigerate for up to 4 days; add fresh olive oil after bringing to room temperature.
Serve warm or room temperature with kesra bread, grilled meat or fish.
