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Best Algerian Bouzgene Berber Bread with Roasted Pepper Sauce Recipe
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Best Algerian Bouzgene Berber Bread with Roasted Pepper Sauce Recipe

Learn how to prepare Best Algerian Bouzgene Berber Bread with Roasted Pepper Sauce Recipe with this simple recipe. Perfect for Side and ideal for Algerian lovers....

⏱️

10 Min Prep

🔥

23 Min Cook

🍽️

3 Servings

🥗

Vegetarian

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

Instructions

1
Preheat your oven's broiler.
2
Place red bell peppers and tomatoes on a baking sheet, and char under the broiler for about 8 moments, turning occasionally.
3
This should blacken the skin and help it pare off more easily.
4
Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large container.
5
Remove cores and seeds from the bell peppers.
6
scalding up 1 tablespoon of olive cooking oil in a skillet over medium scalding up.
7
mix in the jalapenos and garlic, and stew until soft, stirring frequently.
8
Remove from scalding up, and transfer the garlic and jalapeno to the container 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
agitate, and set condiment dip aside.
11
Place the semolina in a large container, and agitate in table salt and 4 tablespoons of olive cooking oil.
12
Gradually mix in liquid while mixing and squeezing with your hand until the pastry mix holds together without being sticky or arid, and molds easily with the hand.
13
Divide into 6 pieces and form into balls.
14
For each round, scalding up 1 tablespoon of olive cooking oil in a large heavy skillet over medium scalding up.
15
Roll out pastry mix one round at a time, to no thicker than 1/4 inch.
16
cooking vessel-fry in the scalding skillet until dark brown spots appear on the surface, and they are firm.
17
Remove from the skillet, and wrap in a sanitize towel while preparing the remaining flat breads.
18
To eat the bread and condiment dip, break off pieces of the bread, and scoop them into the condiment dip.
19
It will slide off, but just keep reaching in!.

Recipe Information

Cuisine
Algerian
Course
Side
Diet
Vegetarian
Total Time
33 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

23 mins

Total Time

33 mins
#algerian #side #vegetarian
Author

Master Chef

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