Bread Berber Bouzgene de Argelia con Salsa de Pimento Asado

Ingredientes

• 2 Pimentón Rojo
• 4 Tomate
• 1 cucharada de Aceite de Oliva
• 4 dientes de Ajo Picado
• 1 Jalfreí Picado
• A Olor Sal
• 2 Lb Semolina
• 1.5 cdta Sal
• 3 Tazas Agua
• 4 cucharadas de Aceite de Oliva
• 6 cucharadas de Aceite de Oliva

Pasos

1. Aprende la función de asado/vigas de tu horno. Coloca los pimientos y los tomates en una bandeja de hornear, y asa bajo la función de asado durante unos 8 minutos, dándoles vuelta ocasionalmente. Esto debe asar la piel y facilitar que se desprenda más fácilmente. Deja enfriar, luego raspa la piel de los tomates y pimientos y colócalos en un bowl grande. Retira los corazones y las semillas de los p
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Heat 1 tablespoon of olive oil in a skillet over medium heat. 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 e
3. Pone la semolina en un bowl grande e integra la sal y 4 cucharadas de aceite de oliva. Agrega el agua poco a poco mientras mezclas y aprietas con la mano hasta que la masa tenga consistencia y no esté pegajosa ni seca, y se amase fácilmente. Divide en 6 piezas y forma bollos.
4. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. 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
5. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. 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!