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Algerian Felfel

Gladys Nyoth

Simple sautéed veggies and garlic have never tasted better.

Algerian Felfel

Ingredients

  • 4 bell peppers

  • 2 tomatoes

  • 4 cloves of garlic

  • Salt

  • Pepper

  • Flat bread

Instructions

  1. Turn on the stove and place bell peppers directly on the fire, until all the skin is burned. Transfer bell peppers to a Ziploc for 30­-60 minutes to soften the burned skin.

  2. Peel the skin from the peppers with a spoon or your hands. Rinse the peeled peppers with water to make sure all the burned skin is gone. Next, cut the bell peppers similar to a chiffonade cut.

  3. In a skillet, heat olive oil and sauté tomatoes, garlic and bell peppers. Add pepper and salt. Serve the felfel with flat bread.

Algerian Felfel
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