Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

6
Corey Habbas 1

"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."
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Ingredients

40 m servings 796 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 796 kcal
  • 40%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 134g
  • 43%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 701 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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!

Reviews

6
  1. 8 Ratings

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Most helpful positive review

When I saw this recipe, I was so excited because it reminds me of something Tunisian and am sure it has been carried over the Atlas Mts. in both directions with some additions along the way. I ...

Most helpful critical review

I have not tried this as of yet, but it sounds deliscious and I think I will make it with my Thanksgiving dinner!

When I saw this recipe, I was so excited because it reminds me of something Tunisian and am sure it has been carried over the Atlas Mts. in both directions with some additions along the way. I ...

Everybody in my family liked this recipe. Roasted bell pepper, tomatoes and garlic with semolina tortillas, it`s so delicious. You could make this sauce without bread and use it on anything.

I have not tried this as of yet, but it sounds deliscious and I think I will make it with my Thanksgiving dinner!

This was absolutely delicious! I simplified the sauce by using a jar of already roasted red peppers! My family loved it!

This was good and although I give it 4 stars, it could easily be a 5. I added a little salt to the sauce, next time I will also add onions. I only used a little over 2 cups for the dough because...

This is our first time trying African food; we made this for a school project. Depending on where you live, you might have trouble finding semolina flour. I tried four different places before f...