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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,[1][2][3] or felfla[4] 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.[5][6] The word "hmiss" means sauté in Algerian derja, because the vegetables have to be sautéd after grilling.[7][8]
In 1975, French chef and author Marcell Boulestin labels Hmiss in his 'Boulestin's Round-the-year Cookbook' simply as the Algerian salad.[9]
- ^ Gast, M. (1996-08-01). "Épices et condiments". Encyclopédie berbère (in French) (17): 2651–2655. doi:10.4000/encyclopedieberbere.2160. ISSN 1015-7344.
- ^ Ait Ɛebas, D. Y. H. I. Y. A. Asegzawal n igumma d tidelt d yimɣan yettmaččan, deg kraḍ n temnaḍin n Tizi uzzu At buwadu d At mangellat deg Azegzawal n JM DALLET) d Bgayet (Aqbu). Dissertation. Université Mouloud Mammeri de Tizi-Ouzou, 2016.
- ^ Berkaï, Abdelaziz. "L'intérêt du corpus et une idée de sa constitution en lexicographie amazighe". Iles d imesli 5 (2013): 281–293.
- ^ Simon, Jacques (2012). "Juif berbère d'Algérie : Itinéraire (1933–1963)". Juif berbère d'Algérie (in Italian): 1–270.[verification needed]
- ^ Bouayed, Fatima-Zohra (2003). Le livre de la cuisine d'Algérie (in French). Alger: ENAG. p. 46. ISBN 9961-62-317-7. OCLC 55106432.
- ^ Boumedine, Rachid Sidi (2022-12-01). "Cuisines traditionnelles d'Algérie: l'art d'accommoder l'histoire et la géographie". Anthropology of the Middle East. 17 (2): 48–63. doi:10.3167/ame.2022.170204. ISSN 1746-0719. S2CID 252963908.[verification needed]
- ^ Bouzerdouma, Fatima (2014-08-23). L' Orient'able, Specialite Du Maghreb (in French). TheBookEdition. ISBN 978-1-291-96187-4.
- ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal
- ^ Boulestin, X. Marcel (1975-01-01). Boulestin's Round-the-year Cookbook. Courier Corporation. p. 231. ISBN 978-0-486-23214-0.
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