Algerian Bouzgene Berber Bread

Algerian Bouzgene Berber Bread
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  • 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


Step 1.

Preheat your oven grill. Place the red bell peppers and tomatoes on a baking sheet and grill under the grill for about 8 minutes, turning occasionally. This should darken the skin and help it peel off more easily. Let cool, then scrape the skin off the tomatoes and bell peppers and place in a large bowl. Remove the hearts and seeds from the peppers.

Step 2.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add jalapeños and garlic and cook until tender, stirring frequently. Remove from heat and transfer the garlic and jalapeño pepper to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), slice the tomatoes and peppers to a thick, chewy consistency. Stir and reserve the sauce.

Step 3.

Place the semolina in a large bowl and add the salt and 4 tablespoons of the olive oil. Add water gradually while mixing and hand squeeze until the dough holds together without being sticky or dry, and is easily shaped by hand. Divide into 6 pieces and form balls.

Step 4.

For each shift, heat 1 tablespoon of olive oil in a large, heavy skillet over medium heat. Roll out the dough one turn at a time, to a maximum thickness of 1/4-inch. Fry in the hot pan until dark brown spots appear on the surface and are crisp. Remove from skillet and wrap in a clean towel while you prepare the remaining flatbreads.

Step 5.

To eat the bread and sauce, cut the pieces of bread and pour them into the sauce. It will slide, but keep reaching!