Kesra Algérienne Farcie

Experience the rich culinary tradition of Algeria with Kesra Algérienne Farcie, a delightful stuffed bread filled with chakchuka, a savory vegetable mixture. This dish offers a burst of flavors, combining the sweetness of peppers and onions with the warmth of spices, all encased in a crispy semolina bread. Perfect as a main course or hearty snack, this stuffed bread showcases the bold flavors of Algerian cuisine.

Ingredients

🍅 3 medium-sized tomatoes, chopped
🧅 6 medium-sized onions, chopped (mix of red and yellow)
🌶️ 3 medium-sized peppers, chopped (green/yellow)
🧄 4 cloves garlic, chopped
🫒 3 tablespoons olive oil
🍅 2 tablespoons tomato paste
🧂 1/2 teaspoon salt
⚫ 1/4 teaspoon black pepper
🌿 1/4 teaspoon garlic powder
🌿 1/4 teaspoon coriander powder
🌶️ 1/2 teaspoon paprika

🌾 500g semolina (extra fine)
🍞 50g all-purpose flour
🥄 1 teaspoon dry yeast
🍯 1 teaspoon sugar
🧂 1 teaspoon salt
🫒 1/2 cup olive oil
💧 1 cup warm water

🧀 Cheese
🥩 Ground beef

Instructions

1- Chakchuka Preparation:

• Finely chop the tomatoes, onions, peppers, and garlic.
• Heat a frying pan over medium heat, adding the oil.
• Sauté the onions and garlic in the pan until they become translucent.
• Add the chopped peppers and continue cooking until soft.

2- Simmering the Mixture:

• Stir in the tomato paste, followed by diced tomatoes.
• Season with salt, black pepper, garlic powder, coriander, and paprika.
• Allow the mixture to simmer on low heat until thickened, with no excess water. Set aside to cool.

3- Bread Dough Preparation:

• In a large mixing bowl, combine semolina, flour, yeast, sugar, salt, olive oil, and water.
• Knead into a smooth, pliable dough and divide into four balls.

4- Assembling the Bread:

• Roll out each dough ball into a thin circle on a floured surface.
• Use a fork to prick the surface of the dough.
• Spread cooled chakchuka on one half, leaving a border around the edges.

5- Cooking the Kesra:

• Fold over the other half and seal the edges with a fork.
• Preheat a cast iron griddle and place the stuffed bread on it.
• Cook, using a wooden dough press for even cooking, until golden brown on both sides. Flip as needed.
• Repeat with remaining dough and filling pieces.

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4
Calories: Approximately 450 per serving (without optional additions)
Proteins: 10g per serving
Fats: 15g per serving
Carbohydrates: 70g per serving
Equipment: Wooden cutting board, chef's knife, glass mixing bowls, non-stick frying pan, wooden spatula, measuring cup, wooden rolling pin, cast iron griddle, wooden dough press, metal spatula

Cooking Tips:

• Ensure chakchuka is thick to avoid soggy bread.
• Press the bread while cooking for even browning.

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Kesra Algérienne Farcie