Name: Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Total time: 31 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 2 Red Pepper; 4 Tomato; 1 tablespoon Olive Oil; 4 Cloves Chopped Garlic; 1 chopped Jalapeno; To taste Salt; 2 Lbs Semolina; 1 1/2 tsp Salt; 3 Cups Water; 4 tablespoons Olive Oil; 6 tablespoons Olive Oil

This recipe features Bouzgene, a pan-fried semolina bread, served with a roasted pepper and tomato sauce. The bread dough is a simple mix of semolina, salt, olive oil, and water, rolled thin and cooked until it develops dark brown spots and a crisp texture. The sauce starts with red peppers and tomatoes broiled until their skins blacken and blister, then peeled and combined with softened garlic and jalapeños. It's meant to be eaten by hand: break off pieces of the warm bread and scoop them into the sauce.

Recipes.zone

July 25, 2026

31 minServes 4

Cook mode

Ingredients

For 4 servings

2Red Pepper
4Tomato
15mlOlive Oil
4cloves choppedGarlic
1choppedJalapeno
TotasteSalt
907gSemolina
11/2 tspSalt
711gWater
59mlOlive Oil
89mlOlive Oil

vegan vegetarian

Method

5 steps · 31 min total

01
Roast Peppers and Tomatoes
Preheat your oven's broiler. Arrange red bell peppers and tomatoes on a baking sheet, then roast under the broiler for about 8 minutes, turning occasionally, until the skins blacken and blister. Once cool enough to handle, scrape the skins off the tomatoes and peppers. Core and seed the bell peppers, then transfer everything to a large bowl.
02

More to cook

Side dish

Koulenje

Recipes.zone29 min

Main course

Conch Stew

Sauté Aromatics and Finish Sauce

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapeños and garlic, cooking until they're softened, stirring often. Take the skillet off the heat, then add the garlic and jalapeño to the bowl with the roasted tomatoes and red peppers. Using two sharp knives, finely chop the vegetables in the bowl until they reach a coarse, soupy consistency. Stir the sauce and set it aside.

Make the Semolina Dough

In a large bowl, combine the semolina, salt, and 4 tablespoons of olive oil. Gradually pour in the water, mixing and squeezing the dough with your hand until it comes together. You're looking for a dough that's pliable and easy to mold, neither sticky nor dry. Divide the dough into 6 pieces and roll each into a ball.

Fry the Bread Rounds

For each bread round, heat 1 tablespoon of olive oil in a large, heavy skillet over medium heat. Roll out one dough ball at a time until it's no thicker than 1/4 inch. Fry the bread in the hot skillet until dark brown spots appear on the surface and it's crisp. As each bread finishes cooking, remove it from the skillet and wrap it in a clean towel to keep warm while you fry the rest.

Serve with Sauce

To eat, simply break off pieces of the warm bread and use them to scoop up the sauce. It might be a little messy, but that's part of the experience!

Start cook mode

Nutrition

Nutrition per serving

Per serving

Calories: 1,208kcal
Protein: 31g
Carbs: 176.6g
Fat: 41.4g
Fiber: 12g
Sugar: 8.8g
Sodium: 1,465mg

Reviews

0.0

0 reviews

Cooked it? Tell the kitchen.

No reviews yet

Be the first to cook this and tell the rest of us how it went.

28 min

Main course

Ratatouille

France25 min

Main course

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Syrian15 min

5 steps · 31 min total

Roast Peppers and Tomatoes

Koulenje

Conch Stew

Sauté Aromatics and Finish Sauce

Make the Semolina Dough

Fry the Bread Rounds

Serve with Sauce

Nutrition per serving

Reviews

Ratatouille

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)