Algerian Bouzgene Berber Bread with Roasted Pepper Sauce


  • 2 red bell peppers
  • 4 tomatoes
  • 1 tablespoon olive oil
  • 4 cloves garlic, chopped
  • 1 jalapeno pepper, chopped
  • salt to taste
  • 2 pounds semolina
  • + 4 more ingredients
    • 1 ½ teaspoons salt, or to taste
    • 3 cups water, or as needed
    • 4 tablespoons olive oil
    • 6 tablespoons olive oil for frying

1. Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them ...

View full recipe at SpringPad


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