Recipe by jacqueline senouci
"This dish is great for summer meals. Bell peppers are roasted and then twice-cooked with other vegetables to make a sweet and rich treat. Serve with a baguette, and use the bread as your fork, Algerian-style."
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green bell peppers
finely chopped red onion
salt and pepper to taste
roma (plum) tomato, diced
This recipe was absolutely delicious! I followed the recipe exactly and didn't change a thing, and it came out perfect. It was very easy and great flavor. I ate it as a main course with crusty bread, as suggested, and my husband loved it as well. A keeper!
I thought this was devine except I would use more than 1 tablespoon olive oil I just poured it in by eye, and we LOVE the floavor of EVOO so- that would be my only suggestion, therwise I followed this to a T and it was a delishious side to our roasted chicken and white wine :)
I made this for me and my boyfriend and I really enjoyed it. He said it was good but a little strange. However, he went back for seconds. I didn't measure out the onion (I used about a quarter of a small red onion) and used jarred minced garlic. I wish I used fresh garlic. All in all it is a tasty dish.
MMMM, delicious. I added a bit of turmeric and basil, and it was great with the buttered fettucine and pork chops. Great stuff! Easy, too.
Made this with red bell peppers as hubby does not like the green ones. He said that this was not as flavorful as he thought that it would be but then I did make this in February. I will try again in the summer with better tomatoes and see how he likes it. Thanks for posting the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Algerian Flafla (Bell Pepper Salad)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 32
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