Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Tomato, jalapeno and semolina come together in this Algerian side — 115 minutes, 18 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 18 steps.
You'll mainly reach for oven and grill / broiler. At involved difficulty across 18 steps, it's worth setting aside proper time for. As written, every ingredient resolved to a plant source.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegan — no meat, fish, dairy, egg or honey, based on every ingredient listed below.
Contains: Gluten
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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 in a large bowl.
- Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the jalapenos and garlic, and cook until tender, stirring frequently.
- Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers.
- Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency.
- Stir, and set sauce aside.
- 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 sticky or dry, and molds easily with the hand.
- Divide into 6 pieces and form into balls.
- 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.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
You'll use: Oven · Grill / broiler · Frying pan / skillet · Large pot · Baking sheet
What to serve with Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Tips & common questions
How long does Algerian Bouzgene Berber Bread with Roasted Pepper Sauce take to make?
About 115 minutes from start to finish — an estimate based on the 18 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Algerian Bouzgene Berber Bread with Roasted Pepper Sauce vegan?
Every ingredient listed on this page resolved to a plant or mineral source in our ingredient ontology — no meat, fish, shellfish, dairy, egg or honey. Labels can still differ by brand, so check packaged items.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Algerian Bouzgene Berber Bread with Roasted Pepper Sauce via TheMealDB (open database). Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.