Hmiss
Algerian hmiss served with kesra bread | |
| Alternative names | Hmiss, ifelfel, felfla, chlita, Algerian grilled salad, Algerian roasted salad |
|---|---|
| Type | Vegetarian |
| Course | Side dish |
| Place of origin | Algeria |
| Associated cuisine | Algeria |
| Serving temperature | Hot, cold |
| Main ingredients | Peppers, tomatoes, garlic |
| Similar dishes | Zviti, shakshouka |
Hmiss (Arabic: حميص) or ifelfel, meaning "chilli pepper" in Kabylia, or felfla and chlita in the region of Oran, is a traditional Algerian salad made from grilled peppers and tomatoes, chopped, mixed and seasoned with olive oil. The word "hmiss" means sauté in Algerian derja, because the vegetables have to be sautéd after grilling.
In 1975, French chef and author Marcell Boulestin labels Hmiss in his 'Boulestin's Round-the-year Cookbook' simply as the Algerian salad.