Algerian Bouzgene Berber Bread with Roasted Pepper Sauce Good Recipes

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Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

"This conventional favored comes from the northern mountain cities of Algeria. A humble, unleavened semolina flatbread compliments a zesty, roasted red-pepper sauce. The combination is fresh, easy and pleasurable. We additionally want to have this with fried eggs."

Ingredients :

• 2 purple bell peppers
• four tomatoes
• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 1 jalapeno pepper, chopped
• salt to taste
• 2 pounds semolina
• 1 half of teaspoons salt, or to flavor
• three cups water, or as needed
• 4 tablespoons olive oil
• 6 tablespoons olive oil for frying

Instructions :

Prep : 20M	Cook : 5M	Ready in : 40M

• Preheat your oven's broiler. Place purple bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 mins, turning once in a while. This ought to blacken the skin and assist it peel off more without problems. Cool, then scrape the skins off of the tomatoes and peppers, and location them in a large bowl. Remove cores and seeds from the bell peppers.
• Heat 1 tablespoon of olive oil in a skillet over medium warmth. Add the jalapenos and garlic, and cook dinner until gentle, stirring often. Remove from warmth, and switch the garlic and jalapeno to the bowl with the tomatoes and crimson peppers. Using 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 four tablespoons of olive oil. Gradually add water at the same time as mixing and squeezing with your hand till the dough holds collectively with out being sticky or dry, and molds easily with the hand. Divide into 6 pieces and shape into balls.
• For every round, heat 1 tablespoon of olive oil in a massive heavy skillet over medium warmth. Roll out dough one round at a time, to no thicker than 1/four inch. Fry within the warm skillet until dark brown spots seem at the surface, and they're crispy. Remove from the skillet, and wrap in a easy towel whilst making ready the closing flat breads.
• To consume the bread and sauce, spoil off pieces of the bread, and scoop them into the sauce. It will slide off, but simply preserve reaching in!

Notes :

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