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How To Bake Algerian Bouzgene Berber Bread - African Recipe Series

As we keep writing on how to bake great African breads, we are presenting in this article a bread from  the northern mountain towns of Algeria. . Bouzgene Berber Bread is attractive, inviting and rich. It can also be eaten with pepper sauce by wonderful Algerian people. 

In our full Micro Bread Bakery Course., you will learn the science and art of baking practically, get mentored on one on one basis and all your questions, mistakes supposedly of the future will be handled.  Our students have the best coaching from our team.

Algeria, a sovereign state in North Africa on the Mediterranean coast whose capital and most populous city is Algiers, located in the country's far north.

Let us look at the ingredients for this wonderful bread.


5 servings 796 calories

2 red bell peppers
4 Seeds of tomatoes
1 teaspoon of olive oil or one sachet of margarine
3 cloves of chopped garlic or ginger
1 Jalapeno pepper
2 Pounds of semolina or semovita oil
4 cups of water or less as needed
4 table spoons of olive oil or a sachet of small margarine
11/2 teaspoon of salt to taste
5 table spoons of olive oil or normal oil for frying

Baking and Direction
All this process takes 20 minutes
Stage 1: Pre Heat the Oven to prepare the red peppers, then place the red pepper and tomatoes on a baking sheet to roast the broiler for 3 to 7 minutes while turning them occasionally as they roast.. This no doubt will blacken the skin and allow it to peel off easily, Once the pepper and tomatoes is fully blackened, remove from the baking sheet, allow to cool and place them in a large bowl and then extract all the cores and seeds from the bell peppers.

Stage 2: It is time for you to heat a teaspoonful of olive oil in a skillet over medium heat, Next is to add jalapenos and garlic, and cook, stirring frequently. Once it is tender, remove it from the heat and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. 

Next, Cut the tomatoes and peppers to a coarse and souply consistency by stirring until it makes into sauce and then set it aside. You can achieve this by using two sharp knives, holding one in each hand.

Next Stage: Now take the semolina and add it in a large bowl and stir it into a salt while adding four tablespoons of olive oil. Add water to it while squeezing with your hand, mixing it until it forms into dough without being dry or sticky and it can mold easily with hands.

Now divide dough into 7 pieces and form into balls.

Frying Time:  Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll dough one at a time to now ticker than 1/5 inches and fry in the hot skillet until it is crispy with dark brown spots on the surface. Immediately remove from skillet and wrap in a clean towel and continue with the rest.

You can eat this bread and sauce by breaking off pieces and scooping into sauce for great delicacy. 

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