Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Side · Algerian classic.

Ingredients

• 2 Red Pepper
• 4 Tomato
• 1 tablespoon Olive Oil
• 4 Cloves Chopped Garlic
• 1 chopped Jalapeno
• To taste Salt
• 2 Lbs Semolina
• 1 1/2 tsp Salt
• 3 Cups Water
• 4 tablespoons Olive Oil
• 6 tablespoons Olive Oil

Method

1. Preheat the oven — Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally.
2. Continue cooking — This should blacken the skin and help it peel off more easily.
3. Continue cooking — Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl.
4. Continue cooking — Remove cores and seeds from the bell peppers.
5. Heat the pan — Heat 1 tablespoon of olive oil in a skillet over medium heat.
6. Stir — Add the jalapenos and garlic, and cook until tender, stirring frequently.
7. Heat the pan — Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers.
8. Continue cooking — Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency.
9. Stir — Stir, and set sauce aside. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil.
10. Mix together — Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand.
11. Heat the pan — Divide into 6 pieces and form into balls. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat.
12. Roll out — Roll out dough one round at a time, to no thicker than 1/4 inch.

More Algeria recipes

• Algerian Carrots
• Algerian Flafla (Bell Pepper Salad)
• Algerian Kefta (Meatballs)
• Cheese Borek
• Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup)
• Chtitha Batata (Algerian Potato Stew)