Bouzgene Berber Bread & Roasted Pepper Dip - Algerian

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 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!