Polydish city guide
Best Algerian Bouzgene Berber Bread with Roasted Pepper Sauce in New York
What the real thing tastes like
Real ingredients (via TheMealDB): 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
0 voices, one story
Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers. 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 each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside. 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 sticky or dry, and molds easily with the hand. Divide into 6 pie
Order it here when it has
Walk away when you see
Restaurant-level rankings for New York land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce on Polydish →