Felfel, Algerian Olive Oil Preserved Peppers Stuffed with Nuts, Piments Farcies Confits

As I've mentioned earlier there are a range of preparations using peppers. The most simplest one as Jilal pointed out is simply peppers with  salt and pepper, vinegar and olive oil.

I also want to mention that I will post about specific regional specialties. Don't worry Staifis I remember the cuisine of our Wilaya. I have the recipes, but the photos are taken in real time according to what I eat or prepare for family and friends.

I made this as a gift for a family member who likes garlic and hot peppers. If you do not like garlic and hot peppers us a milder chili and omit the garlic. It will still be authentic if that is of concern and yes, it will still be delicious.

I used hot green and red jalapenos. My wife says that American jalapenos used to be hotter and they have been altered to be much milder, some she says taste like a bell pepper. They are still hot for me and I won't be eating much of this, unless it's as a relish, even then I have my doubts.

My first choice would be pimientos de padron and no garlic. My friend Lyesse from Annaba is like Anis from Tunis (Anis Toumi from Tunis, say it five times really fast), he likes his hot peppers and garlic. For those of you who are not familiar with North African geography, Annaba is very close to Tunisia.

 

I used a blend of pine nuts and almonds here, but other cooks might use walnuts or peanuts. Some toast the nuts other do not. Obviously if you toast the nuts you get a toasty flavor, it's a necessary step.

Ingredients:

6 peppers (use commonsense, depending on the size of the peppers and The jar you have)
6 piments

1/3 cup of nuts, finely chopped.
1/3 tasse de pignons haches

1/4 cup of flat leaf parsley or coriander leaf, finely chopped
1/2 tasse persil plat ou coriandre frais, haches finement

2 cloves of garlic, finely minced
2 gousses d'ail, emincees

1/2- 1 tablespoon of salt
sel

Method:

1) Cut off stems, scoop out seeds with a small knife or whatever utensil you have that will do the job, and stuff with the nut mixture.

2) Pack the peppers in a clean sterilized jar, cover 3/4 of the way with extra virgin olive and top with white vinegar.

Note: the olive oil from this and other preserves is not thrown out, it's used for dipping breads or for vinaigrettes. The olive in from this preparation would make a delicious vinaigrette for fans of garlic and piquancy. The peppers are ready to eat in about 3-4 days.

Algeria Algerian Cuisine Algerian Recipes Algerian Food Algerian dishes Cuisine Algerienne Recettes  Algerienne North African cuisine Maghreb Cuisine

Comments

[Morvarid]

Where can we find the Algerian olive oil? If in the Los Angeles area please let me know, but I wouldn't mind the web, and had no luck looking for it on the internet except for alibaba..but that is in bulk.

[Farid Zadi]

Yes, you can use walnuts or even peanuts. Both are traditional.

I suppose if you want to add it to a pasta dish, you can heat the chili whole, slice and garnish the pasta with it. If you want to eat with a chicken dish, you could use it as a garnish then.

[Farid Zadi]

Hi Carolyn,

Traditionally it's served as a kemia/meze dish to be enjoy with bread. It's also eaten as a relish/condiment of sorts.

It's traditional to tear off pieces of flat bread to use as a scoop for food or to place bits of several dishes that are on the table such as a brochette, some salad greens, peppers onto a piece of flat bread and roll it up to enjoy different flavors and textures in one bite.

[Carolyn]

My husband, who is a chili fan, will love this. I have walnuts to use. How would the chilies be used after preserving? As slices in a pasta or a chicken dish?