Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Name: Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
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

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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce is a Algerian classic for good reason — red pepper does most of the work, and the method is approachable enough for a weeknight. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.

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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce — Side recipe, Algerian cuisine — Algerian Bouzgene Berber Bread with Roasted Pepper Sauce · Algerian

Level Medium

Ingredients

2 Red Pepper
4 Tomato
1 tbsp Olive Oil
4 clove Garlic
1 Chopped Jalapeno
Salt
2 lb Semolina
1 ½ tsp Salt
3 cup Water
4 tbsp Olive Oil
6 tbsp Olive Oil

Method

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!

Tips for the best Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Read the whole method before you start and measure out the 11 ingredients first — it keeps the pace relaxed once the heat is on.
Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
For a milder version, remove the chilli seeds; for more heat, add them at the start so the oil picks it up.

Variations

Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.

Serving ideas

Works well as a starter with warm bread.

Storage

Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.

Frequently asked questions

Can I make Algerian Bouzgene Berber Bread with Roasted Pepper Sauce ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

Is this Algerian Bouzgene Berber Bread with Roasted Pepper Sauce recipe medium to make?

It is rated medium: 11 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.

What can I substitute for red pepper?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Recipe data via TheMealDB — source