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.
Step 2: Roast fresh green hot peppers directly over an open gas flame until completely blackened, then peel and remove excess seeds.
Step 3: Simmer pureed tomatoes, raw garlic, and rehydrated red chilis in boiling water for 10 minutes to create a concentrated hot broth.
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.
Step 5: Break the hot Kesra bread into small pieces, add them gradually into the mortar alternating with hot broth and fresh chopped coriander.
Step 6: Pound everything rhythmically until rustic and chunky, finish with a heavy pour of olive oil, and serve hot inside the Mahress.
