Ingredients
-
-
2
-
1 1/2
-
3
-
4
-
6
-
-
2
-
4
-
1
-
5
-
1
-
-
-
Directions
Bouzgene Berber Bread & Roasted Pepper Dip – Algerian, This is a fantastic recipe from high in the mountains of northern Algeria You can make either component by itself – you do not have to eat the bread with the dip but they do compliment each other The bread is a typical Algerian semolina & olive oil flat bread (known as K’ssra), it is meant to be quite hard & crispy, the dip is Algeria’s version of a fresh salsa This recipe is delicious as a light lunch or snack & is perfect for Suhor during Ramadan as it is nutritious & filling , This is a fantastic recipe from high in the mountains of northern Algeria You can make either component by itself – you do not have to eat the bread with the dip but they do compliment each other The bread is a typical Algerian semolina & olive oil flat bread (known as K’ssra), it is meant to be quite hard & crispy, the dip is Algeria’s version of a fresh salsa This recipe is delicious as a light lunch or snack & is perfect for Suhor during Ramadan as it is nutritious & filling
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Steps
|
1
Done
|
Preheat Your Oven's Grill / Broiler. Place Red Bell Peppers and Tomatoes on a Baking Sheet, and Roast Under the Grill / Broiler For About 8 Minutes, Turning Occasionally. This Should Blacken the Skin and Help It Peel Off More Easily. |
|
2
Done
|
Cool, Then Scrape the Skins Off & Discard, Then Place in a Large Bowl. Remove Cores and Seeds from the Peppers. |
|
3
Done
|
Heat 1 Tablespoon of Olive Oil in a Skillet Over Medium Heat. Add the Chili and Garlic, and Cook Until Tender, Stirring Frequently. |
|
4
Done
|
Remove from Heat & Add the Garlic and Chili to the Bowl With the Tomatoes and Red Peppers. |
|
5
Done
|
Chop (or Pulse in a Food Processor) the Tomatoes and Peppers to a Coarse and Soupy Consistency. Stir, and Set Sauce Aside. |
|
6
Done
|
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 Dry - but Be Careful not to Get It Sticky, and Molds Easily With the Hand. Divide Into 6 Pieces and Form Into Balls. |
|
7
Done
|
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. |
|
8
Done
|
Serve Whilst Still Warm For a Real Treat! |
