Side
Traditional Algerian Bouzgene Berber Bread with Roasted Pepper Sauce Recipe
If you enjoy authentic Traditional Algerian Bouzgene Berber Bread with Roasted Pepper Sauce Recipe cuisine, this homemade Side recipe is worth trying at home....
⏱️
11 Min Prep
🔥
13 Min Cook
🍽️
6 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 arid-fry under the broiler for about 8 moments, turning occasionally.
3
This should blacken the skin and help it skin off more easily.
4
Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large mixing bowl.
5
Remove cores and seeds from the bell peppers.
6
mildly hot 1 tablespoon of olive lubricate in a skillet over medium mildly hot.
7
stream in in the jalapenos and garlic, and prepare until soft, stirring frequently.
8
Remove from mildly hot, and transfer the garlic and jalapeno to the mixing 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
mix gently, and set coulis aside.
11
Place the semolina in a large mixing bowl, and mix gently in seasoning and 4 tablespoons of olive lubricate.
12
Gradually stream in in moisture 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, mildly hot 1 tablespoon of olive lubricate in a large heavy skillet over medium mildly hot.
15
Roll out pastry mix one round at a time, to no thicker than 1/4 inch.
16
pot-fry in the fiery skillet until dark brown spots appear on the surface, and they are brittle.
17
Remove from the skillet, and wrap in a wipe down towel while preparing the remaining flat breads.
18
To eat the bread and coulis, break off pieces of the bread, and scoop them into the coulis.
19
It will slide off, but just keep reaching in!.
Recipe Information
Cuisine
Algerian
Algerian
Course
Side
Side
Diet
Vegetarian
Vegetarian
Total Time
24 mins
24 mins
Recipe Time chart
Preparation Time
11 minsCooking Time
13 minsTotal Time
24 minsMaster Chef
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