Hmiss

What we know so far

Hmiss (felfla in Algiers) is the cooked pepper salad of eastern Algeria: long green peppers grilled over a flame until the skin blackens, peeled, chopped and stewed down in olive oil with peeled tomato and plenty of garlic until almost no sauce is left, with cumin, salt and pepper, and harissa for those who want it. It is eaten warm or cold with bread at the start of a meal, in a sandwich, or as the sauce under fried eggs. Tunisia's slata mechouia is the raw-dressed cousin; hmiss is cooked longer and is garlickier.

The draft was written from 3 published sources and holds 7 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting