Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

Name: Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep time: 19 min
Cook time: 10 min
Total time: 29 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 2 red bell pepper; 4 tomatoes; 1 tbsp olive oil; 4 cloves garlic; 1 jalapeno; To taste salt; 2 lb semolina; 1 ½ tsp salt; 3 cups water; ¼ cup olive oil; ⅓ cup + 2 tsp olive oil

An Algerian lunch. Ready in about 29 minutes. Difficulty: medium.

19 minPrep (about)
10 minCook (about)
29 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Fresh & other

2 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
4 tomatoes Shopping tip: Fresh or canned both work (14.5 oz can of diced = about 4 tomatoes).
4 cloves garlic
1 jalapeno
2 lb semolina
3 cups water

Sauces & oils

1 tbsp olive oil
¼ cup olive oil
⅓ cup + 2 tsp olive oil

Spices & seasonings (2): salt, salt

To taste salt
1 ½ tsp salt

How to make it

Steps in our own plain words.

Heat the oven's broiler.
Place red bell peppers plus tomatoes on a sheet pan.
Roast under the broiler for around 8 minutes.
Turn every so often.
This should blacken your skin plus help it peel off more easily, cool.
Scrape your skins off of the tomatoes and peppers.
Place them in a large bowl.
Remove cores plus seeds from the bell peppers.
Heat 1 tablespoon of olive oil in pan over medium heat.
Add the jalapenos and garlic.
Cook until soft.
Stir often.
Take it off the heat.
Move your garlic plus jalapeno to your bowl with the tomatoes and red peppers.
Cut up your tomatoes plus peppers to a coarse and soupy consistency using two sharp steak knives.
Stir.
Set sauce aside.
Place the semolina in a large bowl.
Mix in salt plus 4 tablespoons of olive oil.
Gradually add water while mixing plus squeezing with your hand till your dough holds together without sticky or dry, plus molds easily with the hand.
Divide in 6 pieces and form into balls.
For each round.
Heat 1 tablespoon of olive oil in large heavy pan over medium heat.
Roll out dough one round each time.
Do it to no thicker than 1 4 inch.
Fry in the hot pan till dark brown spots appear on your surface, and they are crispy.
Remove from the pan, plus wrap in a clean towel while preparing your remaining flat breads.
To eat your bread and sauce, break off bits of the bread, and scoop them in the sauce.
It will slide off, but keep reaching in.