Algerian Cuisine Cuisine Algerienne by Farid ZADI: Felfel, Algerian Hot Peppers Stuffed with Nuts, Piments Farcies aux Noix

October 17, 2005

Felfel, Algerian Hot Peppers Stuffed with Nuts, Piments Farcies aux Noix

If you like hot peppers you'll love this dish. I should have made more, my Korean in laws were practically fighting over them. My mother in law called me to wax poetic about these peppers.

I used Jalapenos because that is what I can fnd in Los Angeles for a good price. If you are in an area where Algerian peppers are not available use your favorite small Mediterranean peppers.

I will discuss the specific varieties used in Algeria in separate posts. My recipes are here to encourage you to make due with what you have, to think like an Algerian. Of course if you have the time and the money demand ingredients from your grocer, farmer or supermarket. It's amazing to read about Paula Wolfert struggling to find even cilantro in America when she was working on her Moroccan cookbook.

The pool of olive oil is delicious. You can dip bread into it or reserve for a vinaigrette. This is a rich and flavorful dish. You can serve it as part of a meze/kemia or as a side dish or condiment.

Ingredients:

10-12 hot green peppers (you can use mild)
10-12 piments fort (ou doux)

1 cup walnuts and pine nuts combined
175 gr de noix et pignons

1 clove of garlic
1 gousse d'ail

2 chive stalks
civette

Salt
Sel

Olive oil
Huile d'olive

1 tablespoon of lemon juice or vinegar
1 cuillere a soupe de vinaigre ou de jus de citron

Method:

Look at the photos! Cook the peppers on gentle heat, some of the stuffing will fall out and the nuts can burn if you don't mind your heat. If you prefer softer cooked peppers, you will either have to periodically take the pan off the heat or strain the nuts from the oil and continue cooking. Add the lemon juice or vinegar before serving.