Hmiss (or H'miss) is a dish that instantly reminds me of home. This simple yet flavourful Algerian condiment, made from roasted peppers and tomatoes, is a staple in my family’s kitchen. In eastern Algeria, where my parents are from, we prepare it with just the right balance of smokiness and freshness.
It’s incredibly versatile—we serve it as a starter with fresh bread, alongside grilled meats, or even as a rich, flavour-packed pizza sauce. Every family has their own way of making it, but this is our version, the one I grew up with and still make today.
This recipe was part of Experience #12, where it was served as the starter. You can find other dishes from the evening, along with wine pairings, there.
Ingredients
3 red bell peppers
3 green bell peppers
3 tomatoes
2 cloves garlic , crushed
Olive oil
1 green hot pepper (optional)
Method
Step 1
Roast the Vegetables: Roast the peppers, garlic and tomatoes on the grill, on the stove flame or in the oven for about 30 minutes until you can peel the peppers and tomatoes.
Tip: Place the peppers in a closed plastic bag for a few minutes so the skin comes off easily.
Step 2
Peel the peppers and tomatoes. Remove the stalks and clean the peppers.
Step 3
Chop the tomatoes and mix them in a bowl.
Step 4
Chop the peppers and garlic and add them to the tomato mixture.
Step 5
In a pan, heat olive oil, fry minced garlic for a few minutes, and add the pepper and tomato mixture to sauté for a few minutes.
Serve warm or cold with Harsha bread.