Algerian Kisra Recipes
ALGERIAN KISRA
This recipe is from week five of my food blog, "Travel by Stove." I am attempting to cook one meal from every country on Earth, and Algeria is my fifth stop. This flatbread is cooked in a pan and has a texture similar to cornbread.
Provided by GiddyUpGo
Categories Breads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine the first three ingredients and blend until mixture has a crumbly texture.
- Slowly add the water until a soft, pliable dough forms.
- Divide the dough into two balls and flatten until the size of your pan.
- Place in the pan and cook over medium heat until golden, then turn and cook the other side.
- Cut into wedges and serve.
Nutrition Facts : Calories 210, Fat 7.2, SaturatedFat 1, Sodium 873.5, Carbohydrate 30.4, Fiber 1.6, Protein 5.3
KESRA - ALGERIAN BREAD
Kesra is one of Algeria's many breads. Made from semolina you can make it purely from fine semolina should you wish. Kesra is delicious served slightly warm with soup or at room tempreture with jam.
Provided by Sarah Boudjema
Categories Breads
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the semolina and salt together and stir in the olive oil until all the grains are coated.
- Slowly add enough water whilst mixing to make a soft dough.
- Knead the dough until it has a slight spring when pressed and leave covered for 30 minutes.
- Divide the dough into two if using a frying pan and press into a circular disc approximately 1/4 inch deep.
- Cook in frying pan or kesra griddle for about 20 mins turning often. The kesra should have a firm crumbly exterior and be moist inside.
Nutrition Facts : Calories 899, Fat 22.4, SaturatedFat 3.1, Sodium 1167, Carbohydrate 145.7, Fiber 7.8, Protein 25.4
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