Algerian Bouzgene with Roasted Pepper Sauce
A traditional Berber Algerian flatbread, crispy and flavorful, served with a rich roasted pepper and tomato sauce. A comforting side dish that evokes the authentic flavors of the Maghreb.
🛒 Ingredients
6 servings
- 2 red bell peppers
- 4 tomatoes
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 jalapeño pepper, minced
- Salt to taste
- 7 cups semolina flour
- 1 1/2 tsp salt
- 3 1/8 cups water
- 4 tbsp olive oil
- 6 tbsp olive oil for frying
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven broiler. Place the red bell peppers and tomatoes on a baking sheet and roast under the broiler for about 8 minutes, turning occasionally until the skins are charred.
- 2
Let cool, then peel off the skins. Remove the seeds and cores from the peppers.
- 3
Heat 1 tbsp of olive oil in a skillet over medium heat. Add the jalapeño and garlic, and cook until tender.
- 4
Transfer the garlic and jalapeño mixture to a bowl with the tomatoes and peppers. Roughly chop to create a rustic, chunky sauce.
- 5
Place the semolina in a large bowl, add the salt and 4 tbsp of olive oil. Gradually add the water while kneading by hand until you have a soft dough that holds together without being sticky.
- 6
Divide the dough into 6 balls.
- 7
For each ball, heat 1 tbsp of olive oil in a large heavy skillet over medium heat. Flatten the dough to less than 1/4 inch thick.
- 8
Fry until dark brown spots appear and the surface is crispy. Wrap in a clean towel.
- 9
Serve by breaking off pieces of bread and dipping them into the sauce.
💡 Chef's Tip
Prepare the sauce in advance so the flavors meld well. The dough should be soft but not sticky—adjust the water gradually. Serve the bread warm for the best crispy texture.
