Hmiss

Hmiss (Arabic) ko ifelfel, ma'ana "chilli pepper" a cikin Kabylia,   Berkaï, Abdelaziz.  Iles d imesli 5 (2013): 281–293. ko felfla  da Chlita a yankin Oran, salatin gargajiya ne na Aljeriya da aka yi da albasa da tumatir, an yanka shi, an gauraya shi kuma an ɗanɗana shi da man zaitun. Kalmar "hmiss" tana nufin sauté a cikin Derja na Aljeriya, saboda dole ne a sautéd kayan lambu bayan gasa.Bouksani, Louisa (1989). . Alger, Ed. Jefal

A shekara ta 1975, mai dafa abinci na Faransa kuma marubucin Marcell Boulestin ya lakafta Hmiss a cikin littafinsa na 'Boulestin's Round-the-year Cookbook' kawai a matsayin salatin Aljeriya.

 Bayyanawa 
Hmiss yana shirye a ko'ina a Aljeriya, tare da ƙananan bambance-bambance daga yanki zuwa wani. Don haka, a gabashin Aljeriya, ana shirya shi da tafarnuwa, tumatir da gasa. Ana dafa shi ta hanyar saka tafarnuwa, tumatir da aka yanka da mai a cikin kwanon rufi na 'yan mintoci kaɗan, ƙara albasa kuma murkushe komai a cikin katako na katako (meras). Ana ba da shi a kan farantin.

Wannan shigarwa tana tare da aghroum ko burodi na kesra. A Kabylia, ana shirya shi da kayan lambu iri ɗaya, sannan a ɗanɗana shi da man zaitun, wani lokacin ana ƙara ƙwai da aka buga a ƙarshen, a gauraye kuma a bar su don dafa a hankali. A Tlemcen, an shirya shi da man zaitun, albasa, tumatir, tafarnuwa, ƙwai, coriander kuma an ɗanɗano shi da caraway.

 Manazarta