Algerian · side

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Name: Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Yield: 4 servings
Cuisine: Algerian
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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Red Pepper2
Tomato4
Olive Oil1 tbsp
Garlic4 cloves
Jalapeno1
Salt
Semolina2 lb
Salt1.5 tsp
Water3 cups
Olive Oil4 tbsp
Olive Oil6 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

5 steps · 0 min

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.

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