Moroccan · Salad
Felfla (Fried Green Pepper Salad)
Sweet green peppers fried soft in olive oil then simmered with garlic and tomato into a glossy, silky salad you scoop with bread. Felfla is a staple of the Moroccan cooked-salad spread — mellow, slippery and garlicky, sitting somewhere between a salad and a jammy relish.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 6 sweet green peppers, deseeded and sliced
- 3 tomatoes, grated
- 4 garlic cloves, sliced
- 1 tsp paprika, 1/2 tsp cumin, pinch chilli
- 1 small bunch parsley, chopped
- 5 tbsp olive oil
- Salt, and lemon to finish
Method
- 1
Fry the peppers
Fry the sliced peppers in the olive oil over medium heat for 10 minutes until soft and starting to colour.
- 2
Add garlic and spice
Add the garlic, paprika, cumin and chilli and cook 1 minute until fragrant.
- 3
Simmer with tomato
Add the grated tomato and cook 12–15 minutes, stirring, until thick, glossy and jammy with no raw tomato taste.
- 4
Finish
Season, stir in the parsley and a squeeze of lemon, and serve warm or at room temperature with bread.
Chef's tips
- Cook it down properly — felfla should be thick and silky, not watery.
- Use plenty of olive oil; it is what gives the salad its glossy, mellow texture.
Frequently asked questions
Can I roast the peppers instead?
Yes — roasting and peeling gives a smokier salad, closer to taktouka. Frying keeps it fresher and greener.
How long does it keep?
Three to four days in the fridge, and the flavour deepens. Bring it back to room temperature before serving.