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.
Provided by Um Safia
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
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
ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER SAUCE
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
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
More about "bouzgene berber bread roasted pepper dip algerian recipes"
BOUZGENE BERBER BREAD & ROASTED PEPPER DIP - ALGERIAN RECIPE
From recipeofhealth.com
COOKING : ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER …
From recipes-and-menus.blogspot.com
HOW TO BAKE ALGERIAN BOUZGENE BERBER BREAD - AFRICAN RECIPE …
From startyourownbizmag.com
ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER SAUCE RECIPE
From recipesfresher.com
ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER …
From yumtaste.com
RECIPE : ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER SAUCE
From recipescook.blogspot.com
ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER SAUCE
From easycrispyrecipes.com
STAPLE ALGERIAN FLATBREAD: BOUZGENE BERBER BREAD
From theafrikanstore.com
ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER …
From recipeler.com
YUMMY OR NOT :ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED …
From yummy-or-not.blogspot.com
ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER SAUCE …
From tfrecipes.com
ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER …
From sporadiccook.blogspot.com
ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER SAUCE
From recipewise.net
ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER SAUCE
From foodie-recipes.blogspot.com
ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER SAUCE RECIPE
From deliciousrecipebook.com
16 GREAT RECIPES FOR EXPLORING ALGERIAN CUISINE
From allrecipes.com
RECIPE ALGERIAN BOUZGENE BERBER BREAD WITH ROASTED PEPPER SAUCE
From youtube.com
BOUZGENE BERBER BREAD ROASTED PEPPER DIP ALGERIAN RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love