Algerian cooking Arab kitchens may be similar in many of the recipes they prepare, despite their reliance on basic ingredients that hardly any Arab kitchen is devoid of. However, each kitchen has its taste and its dishes that distinguish it from others, and its delicious flavor that it enjoys from others. Algerian cuisine is distinguished by the basic meal that distinguishes it in particular, which is “couscous” in all its forms. It has been an Amazigh dish since ancient times and is considered a special cultural identity for the people of Algeria. In this article, we will learn about some of the most delicious Algerian foods and how to prepare them in the most delicious and easiest ways, which are particularly linked to the customs and traditions of the people of the country and the mythical and realistic stories therein.
Algerian
Hamis dish
It
is a type of the most delicious Algerian appetizer, which is almost always full
of Algerian tables. Here is how to prepare it.
the
components
A
kilo of hot pepper.
Five
fresh tomatoes.
Five
cloves of garlic.
A
cup of olive oil.
A
pinch of salt as desired.
How to
prepare
We wash the tomatoes
and peppers, then put them in a tray and roast them in the oven or directly
over the fire.
We put it in a plastic bag, close it tightly, and leave it
until the vegetables sweat.
We take out the peppers and tomatoes from the bag, peel
them, and get rid of the peels. Grind the pepper and tomatoes well, then add
the crushed garlic and stir well, then season the mixture with salt.
We re-cook the
ingredients again in the pan with a teaspoon of olive oil until we get rid of
all the liquids and they evaporate. We can dispense with this step according to
desire and taste.
Place the Hamis plate in a serving dish, add a little olive
oil to it, and garnish with parsley. We can serve it hot or cold with soups and
bread.