Best Bouzgene Berber Bread Roasted Pepper Dip Algerian Recipes

ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER SAUCE

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce image

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.

Provided by Corey Habbas

Categories Bread

Time 40m

Yield 5

Number Of Ingredients 11

Ingredients

2 red bell peppers
4 tomatoes
1 tablespoon olive oil
4 cloves garlic, chopped
1 jalapeno pepper, chopped
salt to taste
2 pounds semolina
1 ½ teaspoons salt, or to taste
3 cups water, or as needed
4 tablespoons olive oil
6 tablespoons olive oil for frying

Steps:

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!

Nutrition Facts : Calories 795.8 calories, Carbohydrate 134 g, Fat 17.1 g, Fiber 7.4 g, Protein 23.4 g, SaturatedFat 2.4 g, Sodium 701 mg, Sugar 3.8 g

BOUZGENE BERBER BREAD & ROASTED PEPPER DIP - ALGERIAN

Bouzgene Berber Bread & Roasted Pepper Dip - Algerian image

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.

Provided by Um Safia

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs semolina, medium ground
1 1/2 teaspoons salt (or to taste)
3 cups water (as much as needed)
4 tablespoons olive oil
6 tablespoons olive oil, for frying
2 large red bell peppers
4 vine ripened tomatoes
1 tablespoon olive oil
5 garlic cloves, minced
1 green chili pepper (the larger, mild Algerian one or a mild jalapeno)
salt

Steps:

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.
Cool, then scrape the skins off & discard, then place in a large bowl. Remove cores and seeds from the peppers.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chili and garlic, and cook until tender, stirring frequently.
Remove from heat & add the garlic and chili to the bowl with the tomatoes and red peppers.
Chop (or pulse in a food processor) 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 dry - but be careful not to get it sticky, 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.
Serve whilst still warm for a real treat!

Nutrition Facts : Calories 799.3, Fat 26.7, SaturatedFat 3.7, Sodium 591.9, Carbohydrate 118.3, Fiber 8.1, Sugar 4.9, Protein 20.8