Description
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.
Ingredients
- 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
Instructions
- 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!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 5