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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Algerian mountain flatbread with zesty roasted red pepper sauce - fresh, simple, satisfying.
Ingredients:
  • 2 red bell peppers
  • 4 tomatoes
  • 4 cloves garlic, chopped
  • 1 jalapeno pepper, chopped
  • salt to taste
  • 2 pounds semolina
  • 1.5 teaspoons salt, or to taste
  • 3 cups water, or as needed
  • 4 tablespoons olive oil
  • 6 tablespoons olive oil for frying
Instructions:
  • Preheat the broiler. Place red bell peppers and tomatoes on a baking sheet, roast for 8 minutes, turning occasionally until the skin blackens. Allow them to cool, peel off the skins, and place in a large bowl. Remove cores and seeds from the bell peppers.
  • In a skillet over medium heat, warm 1 tablespoon of olive oil. Saute the jalapenos and garlic until tender, stirring occasionally. Remove from heat, transfer to a bowl with the tomatoes and red peppers. Dice the tomatoes and peppers with two steak knives for a chunky sauce. Mix well and set aside.
  • In a large bowl, combine semolina, salt, and 4 tablespoons of olive oil. Slowly pour in water, kneading the mixture until the dough is smooth, pliable, and holds its shape without being too wet or dry. Divide the dough into 6 equal portions and shape each into a ball.
  • Heat up 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out the dough one round at a time, ensuring it's no thicker than 1/4 inch. Fry in the skillet until crispy and dark brown spots form. Remove from the skillet and wrap in a clean towel while making the rest of the flatbreads.
  • Dip torn bread pieces generously into the flavorful sauce, embracing the delightful messiness as you savor each bite.

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