№111Condiments
Berbere-Adjacent Felfla
Sweet-spicy Algerian chili-garlic paste made of roasted horn peppers puréed with warm spices, garlic, and fenugreek.
Ingredients
What you’ll need
- 4 sweet red horn peppers (felfla)
- 2 hot green chilies
- 6 cloves garlic167 kcal · 0 g protein · 0 g fat · 33.3 g carbs per 100 g
- 1 tsp ground fenugreek
- 1 tsp coriander
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp cumin
- 3 tbsp olive oil
- salt0 kcal · 0 g protein · 0 g fat · 1330 g carbs per 100 g
Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.
Method
How it comes together
- 1
Roast red horn peppers and green chilies at 400°F (200°C) for 20 minutes until charred. Steam, peel, and chop.
- 2
Purée roasted peppers, garlic, fenugreek, coriander, ginger, nutmeg, cumin, and salt in a blender.
- 3
Heat olive oil in a pan over low heat, add the puréed pepper mixture, and simmer gently at 200°F (95°C) for 15 minutes to reduce excess liquid. Let cool and jar.
Accuracy note
This requested title is not a recognized canonical North African preparation.
Kitchen note
Fenugreek (helba) and nutmeg give this paste a warm, exotic sweet-savory depth that separates it from standard harissa.
Record status
Editorial provenance
This entry is part of a source-led culinary archive. It should be read as an editorial recipe record, not as a claim of individual kitchen testing or a single definitive version of a living regional tradition.
5 source references are listed with this record where available. Read the editorial standards.
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