Algerian Flafla Bell Pepper Salad Recipes
ALGERIAN FLAFLA (BELL PEPPER SALAD)
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.
Provided by jacqueline senouci
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
- Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
- Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 5.2 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 3.7 mg, Sugar 2.7 g
ALGERIAN FLAFLA (BELL PEPPER SALAD)
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
- Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
- Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.
ALGERIAN SALAD
Make and share this Algerian Salad recipe from Food.com.
Provided by Sageca
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients into a large salad bowl and toss gently.
- May be served with pita bread.
Nutrition Facts : Calories 218.4, Fat 15.6, SaturatedFat 2.7, Cholesterol 98.3, Sodium 385.2, Carbohydrate 13.7, Fiber 4, Sugar 7.8, Protein 7.2
ALGERIAN FLAFLA (BELL PEPPER SALAD)
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.
Provided by jacqueline senouci
Categories Vegetable Salads
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.
- Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
- Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.
Nutrition Facts : Calories 52.6 calories, Carbohydrate 5.2 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 3.7 mg, Sugar 2.7 g
ALGERIAN CUCUMBER SALAD
Make and share this Algerian Cucumber Salad recipe from Food.com.
Provided by Sharon123
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Toss the cucumber in a salad bowl with the red pepper, onions, olives, mint, and parsley.
- Add the cilantro, paprika, olive oil, and vinegar, season with salt and pepper, toss again, and serve. Enjoy!
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ALGERIAN FLAFLA BELL PEPPER SALAD RECIPES
Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary. Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
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Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary. 2 Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
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Place the entire peppers on aluminum foil. Bake until the pores and skin is spotted black and the peppers are smooth, 30 to forty five mins, turning the peppers once if vital. Remove peppers from the oven and set aside to chill for 10 minutes. Peel off the pores and skin and take away the stem and seeds. Chop the roasted peppers into 1/2-inch ...
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