Mechouya salad — chilli & coriander

Thala mechouya salad with chilli and coriander puts forward the two ingredients that define the spicy version of hmiss: fresh Kabylia chilli and fresh coriander. The peppers are grilled over a wood fire and peeled by hand in the village of Thala Bouzrou, then cooked with garlic, sunflower oil and salt. Nothing else: no additives, no preservatives. The texture stays chunky, the colour a deep red.

At the table it is eaten cold with bread as a starter, alongside grilled meat, skewers and merguez, or as a sandwich filling. Cooks use it as a sauce base for eggs, pasta or a quick tagine. This is the recipe that won the « Coup de cœur des agriculteurs du monde » prize at the 60th Paris International Agricultural Show in 2024, after a blind tasting.

Why list it

• An award-winning recipe (Paris International Agricultural Show, 2024): a rare argument on a grocery shelf.
• Two sizes for two uses: a small jar for grocery shelves, a large jar for families and food service.
• A spicy recipe with fresh coriander, expected by North African customers.
• Simple, readable ingredients with no preservatives: reassuring for the buyer.
• Strong rotation during Ramadan and barbecue season.

Serving tips

Serve cold, at room temperature, with a drizzle of Thala Kabylia olive oil and kesra or flatbread. On the shelf, place it with the brand's chakchouka and harissa. Once opened, keep refrigerated and use within a few days.