READY IN 40 mins

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Read Reviews (5)

"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." — Corey Habbas

Directions

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.
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.
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.
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.
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!

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Reviews More Reviews

Feb 09, 2006

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 AM IN HEAVEN!!! Who can't love roasted peppers and tomatoes and garlic??? Although there are a couple of other additions in Tunisian version, this was so very reminiscent of our trips. It is my favorite dish and my sister in law always has plenty of it on the table for my 'welcome dinner'. I roasted all the vegetables (including garlic) and then added 2 cloves of fresh garlic when mixing it up. I did also roast 1/2 small onion and add the other half raw. For the bread, I know there are different 'grinds' of semolina and all I had on hand was something I use to make "makrout" so it is a grind similar to cornmeal. I think I had too course a grind of semolina flour. **I measured out 2lbs. and it equals 5 cups. If one decides to try the wonderful roasted vegetable concoction and forgo the bread, might want to add some salt to the vegetables. This is great served w/warm baguette or pita w/lemon slices, olives, and tuna for garnish. Also is very nice w/about 5 caraway seeds ground coursely and tossed in. Thanks for this and keep the North African recipes coming!!!

—TUNISIANSWIFE

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Oct 06, 2008

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.

—DiamondGirl amanecer

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7 Ratings

Nov 20, 2004

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

—LADYBUG9769

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Mar 08, 2010

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

—keanu

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May 05, 2011

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 it was getting sticky. The bread was a little heavy for me, maybe next time ill try making it thinner. In all, good recipe. The sauce is nice and fresh tasting.

—Ilikefrenchies

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Nutrition

Calories
796 kcal
40%

Carbohydrates
134 g
43%

Cholesterol
0 mg
0%

Fat
17.1 g
26%

Fiber
7.4 g
30%

Protein
23.4 g
47%

Sodium
779 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 796
** Calories from Fat: 154

% Daily Value *
** Total Fat 17.1g 26 %
** Saturated Fat 2.4g 12 %
** Cholesterol 0mg 0 %
** Sodium 779mg 31 %
** Potassium 394mg 11 %
** Total Carbohydrates 134g 43 %
** Dietary Fiber 7.4g 30 %
** Protein 23.4g 47 %
** Sugars 3.8g
** Vitamin A 4 %
** Vitamin C 10 %
** Calcium 5 %
** Iron 24 %
** Thiamin 53 %
** Niacin 85 %
** Vitamin B6 15 %
** Magnesium 32 %
** Folate 75 %

* 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.