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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.
Units: US | Metric
Serving Size: 1 (442 g)
Servings Per Recipe: 6