Algerian Bouzgene Berber Bread With Roasted Pepper Sauce
Serves: 5
Gideon Batz
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
51
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
4
Tomatoes6 tbsps
Olive Oil (for frying)4 cloves
Garlic (chopped)1.5 tsps
Salt (to taste)910 g
Semolina3 cups
Water (or as needed)Directions:
1
Preheat your oven's broiler
2
Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally
3
This should blacken the skin and help it peel off more easily
4
Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl
5
Remove cores and seeds from the bell peppers
6
Heat 1 tablespoon of olive oil in a skillet over medium heat
7
Add the jalapenos and garlic, and cook until tender, stirring frequently
8
Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers
9
Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency
10
Stir, and set sauce aside
11
Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil
12
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
13
Divide into 6 pieces and form into balls
14
For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat
15
Roll out dough one round at a time, to no thicker than 1/4 inch
16
Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy
17
Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads
18
To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce
19
It will slide off, but just keep reaching in!