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Classic Algerian Coca Recipe
Rebiai min eat

Classic Algerian Coca recipe

Traditional Algerian savory pie made with flaky pastry layers filled with a rich, slow-simmered tomato, onion, and pepper tchatchouka topped with black olives.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 slices
Course: Appetizer, main dish, Snack
Cuisine: algerian
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 sheets puff pastry or homemade shortcrust dough
  • 3 large yellow onions thinly sliced
  • 2 bell peppers red or green, diced
  • 4 ripe tomatoes peeled and chopped
  • 2 cloves garlic minced
  • 1 tbsp tomato paste
  • 3 tbsp olive oil
  • 1 tsp paprika
  • ½ tsp ground cumin
  • Salt and black pepper to taste
  • 1 egg beaten, for egg wash
  • 8 pitted black olives

Method
 

  1. Heat olive oil in a wide skillet over medium heat. Add sliced onions and bell peppers; cook for 12 minutes until soft.
  2. Add garlic, chopped tomatoes, tomato paste, paprika, cumin, salt, and pepper. Simmer on low heat for 20 minutes until sauce thickens and excess liquid evaporates. Cool completely.
  3. Preheat oven to 200°C (390°F) and line a baking sheet with baking paper.
  4. Unroll the first pastry sheet onto the baking sheet. Spread the cooled vegetable filling evenly, leaving a 1-inch border.
  5. Cover with the second pastry sheet. Pinch and fold edges securely to seal.
  6. Lightly score top into 8 rectangular portions. Brush with beaten egg wash and press a black olive into each section.
  7. Bake for 25–30 minutes until golden brown and puffed. Cool 10 minutes before slicing.

Notes

Always ensure the filling is completely cool before adding it to raw dough to keep the bottom crust crisp.
Nutrition (per serving):
Calories: 280 kcal
Carbohydrates: 28 g
Protein: 5 g
Fat: 17 g