Felfel Mechoui, a Maghrebi Roasted Pepper Classic

Method

1. 1

   Roast the peppers Place the peppers under a very hot grill, over a barbecue or directly over a gas flame. Turn regularly until the skins are deeply charred and blistered.

2. 2

   Steam and peel the peppers Place the hot peppers in a covered bowl for 10 minutes. Peel away the charred skin, remove the stems and seeds, then roughly chop the flesh.

3. 3

   Prepare the optional tomatoes If using tomatoes, roast them alongside the peppers until their skins blister and char slightly. Peel, remove excess seeds and roughly chop.

4. 4

   Prepare the herbs and garlic Finely chop the parsley, coriander and garlic.

5. 5

   Combine the condiment Mix the roasted peppers with the garlic, herbs, olive oil, cumin, optional caraway and a little salt. Add the roasted tomatoes if using.

6. 6

   Finish and rest Add a little lemon juice if desired and gently mix everything together. Leave to rest for at least 15–20 minutes so the flavours develop.

7. 7

   Serve Serve at room temperature or slightly warm, with crusty bread, grilled meats, fish or as part of a Maghrebi mezze.

8. 8

   Chef's Note Each Maghrebian country has its own variation of this dish. Here is my version. Felfel mechoui is particularly good when the peppers are heavily charred, giving the dish its characteristic smoky flavour. Tomatoes are optional and create a softer, sweeter version; for a more pepper-forward preparation, simply leave them out.