Hmiss

What it really is

Hmiss is an Algerian warm or room-temperature salad of roasted peppers and tomatoes.

Peppers and tomatoes are roasted or charred, then chopped or crushed into a coarse mixture. Garlic, olive oil and chilli are common seasonings, though the pepper varieties and ratio of tomato to pepper vary by region and cook. Roasting brings sweetness and a smoky edge, while crushing releases juices that bind the vegetables. Hmiss is therefore a cooked, textured salad rather than a raw chopped salad or a smooth dip. Some versions retain larger pieces; others are mashed more finely.

The dish can be served as part of a spread of salads and cooked vegetables, or as a side with bread. Bread is an accompaniment, not an inherent ingredient. Chilli level is not fixed, and “pepper” may mean mild or hot varieties; restaurants should state the heat where possible. A drizzle of oil or garnish may be added, but the core remains roasted pepper and tomato. The name also appears in spelling variants, so keeping “hmiss” alongside a plain-language explanation helps diners recognize the preparation.

How it's served

Serve warm or at room temperature in a small dish. Offer bread separately for scooping if that is the intended service. Keep the vegetable texture visible rather than blending it into a smooth sauce, unless the kitchen’s version is deliberately puréed.

How to write it on the menu

Call it Algerian roasted pepper and tomato salad. Name the chilli and any garnish used, and verify added oil or condiments for the specific serving.