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

By: Corey Habbas 
"This traditional favorite comes from the northern mountain towns of Algeria. A humble, unleavened semolina flatbread compliments a zesty, roasted red-pepper sauce. The combination is fresh, simple and satisfying. We also like to have this with fried eggs."

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 5 servings
 

Ingredients

  • 2 red bell peppers
  • 4 tomatoes
  • 1 tablespoon olive oil
  • 4 cloves garlic, chopped
  • 1 jalapeno pepper, chopped
  • salt to taste
  •  
  • 2 pounds semolina
  • 1 1/2 teaspoons salt, or to taste
  • 3 cups water, or as needed
  • 4 tablespoons olive oil
  • 6 tablespoons olive oil for frying

Directions

  1. 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. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
  3. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. 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. Divide into 6 pieces and form into balls.
  4. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
  5. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!

Nutritional Information open nutritional information

Amount Per Serving  Calories: 796 | Total Fat: 17.1g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Feb. 9, 2006 by TUNISIANSWIFE   view full review
When I saw this recipe, I was so excited because it reminds me of something Tunisian and am...
The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed on Nov. 20, 2004 by LADYBUG9769   view full review
I have not tried this as of yet, but it sounds deliscious and I think I will make it with my...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Oct. 6, 2008 by DiamondGirl amanecer   view full review
Everybody in my family liked this recipe. Roasted bell pepper, tomatoes and garlic with...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 8, 2010 by keanu   view full review
This was absolutely delicious! I simplified the sauce by using a jar of already roasted red...

 
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