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    You are in: Home / Recipes / Bouzgene Berber Bread & Roasted Pepper Dip - Algerian Recipe
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    Bouzgene Berber Bread & Roasted Pepper Dip - Algerian

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Um Safia's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Bread

    Dip

    Directions:

    1. 1
      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.
    2. 2
      Cool, then scrape the skins off & discard, then place in a large bowl. Remove cores and seeds from the peppers.
    3. 3
      Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chili and garlic, and cook until tender, stirring frequently.
    4. 4
      Remove from heat & add the garlic and chili to the bowl with the tomatoes and red peppers.
    5. 5
      Chop (or pulse in a food processor) the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
    6. 6
      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.
    7. 7
      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.
    8. 8
      Serve whilst still warm for a real treat!

    Ratings & Reviews:

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    Nutritional Facts for Bouzgene Berber Bread & Roasted Pepper Dip - Algerian

    Serving Size: 1 (442 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 799.2
     
    Calories from Fat 240
    30%
    Total Fat 26.6 g
    41%
    Saturated Fat 3.7 g
    18%
    Cholesterol 0.0 mg
    0%
    Sodium 591.8 mg
    24%
    Total Carbohydrate 118.2 g
    39%
    Dietary Fiber 8.1 g
    32%
    Sugars 4.8 g
    19%
    Protein 20.7 g
    41%

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