Algerian · North Africa · mezze

Algerian Kemia Plate (Olives, Carrot Salad, Roasted Pepper)

kemia / كمية

Kemia is Algeria's version of a pre-meal spread — small plates set out with bread and an anise drink while the main course finishes cooking. Think of it as the Algerian answer to mezze or tapas: a few simple, well-seasoned things that invite you to slow down. This version covers the three classics — garlicky marinated olives, houria (the sweet cumin-carrot salad you'll find on every Algerian table), and chermoula-dressed roasted peppers.

• green olives, pitted (or mixed green and cracked)

  1 1/2 cups

  200g

• olive oil (for olive marinade)

  3 tbsp

  45ml

• garlic, thinly sliced (for olive marinade)

  2 cloves

  10g

• fresh lemon juice (for olive marinade)

  1 tbsp

  15ml

• ground cumin (for olive marinade)

  1/2 tsp

  1g

• crushed red pepper flakes (for olive marinade)

  1/4 tsp

  0.5g

• fresh flat-leaf parsley, roughly chopped (for olive marinade)

  2 tbsp

  8g

• carrots, peeled and cut into 1-inch rounds

  1 lb

  450g

• olive oil (for houria)

  3 tbsp

  45ml

• garlic, minced (for houria)

  2 cloves

  10g

• ground cumin (for houria)

  1 tsp

  2g

• sweet paprika (for houria)

  1/2 tsp

  1g

• harissa paste (for houria)

  1 tsp

  5g

  Substitution · specialty item

  Original: Tunisian-style harissa. Look for harissa at Whole Foods or online (Mina or DEA brands are good). In a pinch, mix 1 tsp tomato paste + 1/4 tsp cayenne + a pinch each of cumin and caraway

• fresh lemon juice (for houria)

  1 tbsp

  15ml

• salt (for houria)

  1/2 tsp

  3g

• fresh cilantro, chopped (for houria)

  2 tbsp

  8g

• red bell peppers

  3 large (about 1 1/2 lb)

  680g

• olive oil (for roasted peppers)

  2 tbsp

  30ml

• garlic, minced (for roasted peppers)

  2 cloves

  10g

• ground cumin (for roasted peppers)

  1/2 tsp

  1g

• ground coriander (for roasted peppers)

  1/2 tsp

  1g

• sweet paprika (for roasted peppers)

  1/2 tsp

  1g

• fresh lemon juice (for roasted peppers)

  1 tbsp

  15ml

• fresh flat-leaf parsley, chopped (for roasted peppers)

  2 tbsp

  8g

• salt (for roasted peppers)

  1/2 tsp

  3g

• crusty bread or baguette, for serving

  1 loaf

  300g

1. 01

   5 min

   Start the olives (they need at least 30 minutes to marinate, so do this first). Combine the pitted green olives, 3 tbsp olive oil, sliced garlic, 1 tbsp lemon juice, 1/2 tsp cumin, red pepper flakes, and chopped parsley in a small bowl. Toss well, cover, and set aside at room temperature. The longer they sit, the better — up to overnight in the fridge.

2. 02

   15 min

   Roast the peppers. Turn your oven broiler to high (or use a gas burner directly). Place the whole red bell peppers on a foil-lined baking sheet under the broiler, or directly over a gas flame, turning with tongs every 3–4 minutes until the skin is blackened and blistered on all sides — about 12–15 minutes total. You want them truly charred, not just softened.

3. 03

   2 min

   Transfer the charred peppers to a bowl, cover tightly with plastic wrap or a plate, and let them steam for 15 minutes. This makes the skins slip right off. While they steam, move on to the carrots.

4. 04

   14 min

   Cook the carrots for houria. Put the carrot rounds in a medium saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook until completely tender — a fork should go through with no resistance — about 10–12 minutes. Don't undercook them; houria is a soft, almost mashed salad, not a crunchy one.

5. 05

   5 min

   Drain the carrots well and return them to the warm saucepan. Mash roughly with a fork — you want texture, not a purée. Aim for about half mashed and half chunky pieces. Stir in 3 tbsp olive oil, minced garlic, 1 tsp cumin, 1/2 tsp paprika, 1 tsp harissa, 1 tbsp lemon juice, and 1/2 tsp salt. Taste and adjust — it should be warm, cumin-forward, with a gentle kick. Fold in the chopped cilantro. Set aside.

6. 06

   5 min

   Peel and dress the peppers. Uncover the steamed peppers and peel off the blackened skin with your fingers — it should come off easily. Don't rinse them under water; you'll wash away flavor. Remove the stems and seeds, then tear the flesh into wide strips. Arrange on a small plate or shallow bowl.

7. 07

   3 min

   Whisk together 2 tbsp olive oil, minced garlic, 1/2 tsp cumin, 1/2 tsp coriander, 1/2 tsp paprika, 1 tbsp lemon juice, and 1/2 tsp salt. Pour over the pepper strips and scatter the chopped parsley on top. Let the peppers sit for at least 10 minutes before serving so the chermoula flavors absorb.

8. 08

   3 min

   Arrange the kemia plate. Set out three small bowls or plates: the marinated olives, the houria carrot salad, and the chermoula roasted peppers. Slice the bread and place it in a basket alongside. Serve at room temperature — this is not a hot dish. In Algeria, kemia comes out with a glass of anisette or boukha (fig eau-de-vie) before the main meal.

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Source: foodkeeper