Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Experience the delightful flavors of Algerian Bouzgene Berber Bread, paired perfectly with a savory roasted pepper sauce. This traditional Algerian side dish is sure to elevate any meal.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Side, Algerian
Ingredients
- 2 g red pepper
- 4 pcs tomato
- 1 g olive oil
- 4 pcs garlic
- 1 g jalapenos
- 1 g salt
- 2 g semolina
- 1.5 g salt
- 3 ml water
- 4 g olive oil
- 6 g olive oil
Instructions
- Begin by preheating the broiler in your oven.
- Arrange red bell peppers and tomatoes on a baking sheet.
- Broil the peppers and tomatoes for approximately 8 minutes, turning them occasionally.
- Allow the roasted peppers and tomatoes to cool down.
- Peel the skins off the tomatoes and peppers.
- Transfer the peeled tomatoes and peppers into a large mixing bowl.
- Remove the cores and seeds from the bell peppers.
- In a skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the jalapenos and garlic to the heated skillet.
- Sauté the jalapenos and garlic until they become tender, stirring often.
- Take the skillet off the heat.
- Move the garlic and jalapeno mixture to the bowl containing the tomatoes and red peppers.
- With two sharp steak knives, chop the tomatoes and peppers until you achieve a coarse, soupy texture.
- Mix the ingredients together and set the sauce aside.
- Pour the semolina into a large bowl.
- Incorporate salt and 4 tablespoons of olive oil into the semolina.
- Slowly add water while mixing and kneading with your hands.
- Continue this process until the dough is cohesive but not sticky or dry.
- Split the dough into 6 equal portions.
- Shape each portion into a ball.
- For each ball, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat.
- Roll out one ball of dough at a time to a thickness of no more than 1/4 inch.
- Fry the rolled dough in the hot skillet until dark brown spots form and the texture is crispy.
- Take the cooked flatbread out of the skillet.
- Wrap the cooked flatbread in a clean towel while you prepare the remaining pieces.
- To serve, tear off pieces of the flatbread and use them to scoop up the sauce.