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.”

Ingredients Nutrition


  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!

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