Bouzgene Berber Bread & Roasted Pepper Dip - Algerian

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.

• Ready In: 40 mins
• Serves: 6

Ingredients

• Bread

• 2  lbs semolina, medium ground
• 1 1⁄2 teaspoons salt (or to taste)
• 3  cups water (as much as needed)
• 4  tablespoons olive oil
• 6  tablespoons olive oil, for frying

• Dip

• 2  large red bell peppers
• 4  vine ripened tomatoes
• 1  tablespoon olive oil
• 5  garlic cloves, minced
• 1  green chili pepper (the larger, mild Algerian one or a mild jalapeno)
•  salt

Directions

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. Cool, then scrape the skins off & discard, then place in a large bowl. Remove cores and seeds from the peppers.
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. Remove from heat & add the garlic and chili to the bowl with the tomatoes and red peppers.
5. Chop (or pulse in a food processor) the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
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. 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. Serve whilst still warm for a real treat!