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5 Secrets for Authentic Algerian Zviti
Rebiai min eat

5 Secrets for Authentic Algerian Zviti

A traditional, fiery Algerian Bou Saada hot pepper and flatbread dish pounded hot in a wooden mortar.
طباعة الوصفة Pin Recipe
مدة الإعداد 20 دقائق
مدة الطبخ 15 دقائق
الوقت الكلي 35 دقائق
الحصص: 4 أشخاص
وجبة: main course, salad
مطبخ: algerian, North African
الكالوري: 290
Ingredients Equipment Method Notes

المقادير
  

For the Kesra Bread: 2 cups fine semolina 1/2 tsp salt 3 tbsp vegetable oil Warm water (to bind) For the Sauce & Mash: 8 fresh green hot peppers 5 sun-dried red chilis (Felfel Driess) 3 large ripe tomatoes (pureed) 6 cloves raw garlic 1 bunch fresh coriander (Kosbor) 4 tbsp premium Algerian olive oil (or 1 tbsp Smen) Salt (to taste) 1 cup boiling water

Equipment

  • 1 Traditional Wooden Mortar and Pestle (Mahress) Used to pound the hot ingredients rhythmically to achieve the authentic rustic texture.

Method
 

  1. Step 1: Mix semolina, salt, oil, and water. Knead into a firm dough, roll out flat, and cook on a clay tajine until charred and dry.
  2. Step 2: Roast fresh green hot peppers directly over an open gas flame until completely blackened, then peel and remove excess seeds.
  3. Step 3: Simmer pureed tomatoes, raw garlic, and rehydrated red chilis in boiling water for 10 minutes to create a concentrated hot broth.
  4. Step 4: In a tall wooden mortar (Mahress), pound the garlic, salt, roasted green peppers, and a splash of hot tomato broth into a coarse paste.
  5. Step 5: Break the hot Kesra bread into small pieces, add them gradually into the mortar alternating with hot broth and fresh chopped coriander.
  6. Step 6: Pound everything rhythmically until rustic and chunky, finish with a heavy pour of olive oil, and serve hot inside the Mahress.

ملاحظات

 
  • ​Recipe Notes: Always pound the ingredients while they are boiling hot so the dense Kesra bread absorbs the spicy juices properly. Serve with cold Lben.