Kesra Algerian Bread Recipes

KESRA - ALGERIAN BREAD

Kesra - Algerian Bread image

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

Ingredients

300 g fine semolina
100 g medium semolina
3 tablespoons olive oil
1 teaspoon salt (to taste)
125 ml water

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

ALGERIAN KHOBZ EL DAR -- SEMOLINA BREAD

Algerian Khobz El Dar -- Semolina Bread image

This is the traditional bread of every home in Algeria, hence it's name which transaltes into English as 'Bread of the House'. Every home has a different version & this particular recipe is from my lovely sister in law 'Um Youcef' ;) Just a word of warning, if you have never made this kind of bread before, you will be shocked at how sticky & hard to work with the dough is. Unlike a regular bread, when your dough is too sticky you may add more flour - here adding more flour or semolina will make things worse...instead add a little water & knead gently with your fingertips . Water will always make the dough come together & away from your hands & the mixing bowl. You can also knead the dough in a KA or similar mixer with a sturdy dough hook.

Provided by Um Safia

Categories Yeast Breads

Time 2h35m

Yield 1 large loaf

Number Of Ingredients 11

Ingredients

3 1/2 cups fine semolina (my cups hold 12oz, fluid)
1 1/4 cups strong white bread flour
2 cups water, room temp. plus extra
4 fluid ounces sunflower oil (or vegetable, canola etc.)
7 g fast action yeast
1 large egg, beaten
2 teaspoons sugar
2 teaspoons salt
2 large egg yolks, beaten
2 -3 tablespoons sesame seeds
1 tablespoon nigella seeds (optional)

Steps:

Grease a large round metal tin / pan (approx 12" across / wide & 1.5" high / deep).
Place the semolina, flour, yeast, sugar & salt in a very large mixing bowl. (In Algeria we traditionally use huge but shallow wooden bowls for mixing doughs.)
Make a well in the centre & add the beaten egg & the oil along with 1 cup of water. Mix well, adding more water when necessary.
Keep mixing until you have a soft dough. Now knead the dough for around 30 minutes until it is soft, smooth & elastic. You will need to add a little water from time to time as the semolina absorbs it.
If you are having problems with a very sticky dough, don't worry - if you've used the correct amounts of ingredients, everything will be OK - just keep kneading & add dribbles of water to bring the dough back together again.
After 30 minutes, mix in the nigella seeds if using then with wet hands bring the dough together in a ball.
Place the dough in the greased pan & with wet hands, gently push the dough until it completely covers the base of the pan.
Sprinkle a little semolina over the top, cover with a kitchen towel & leave to rise until doubled in size.
Pre-heat the oven to 180°C
Brush the top of the dough with the egg yolks & sprinkle the sesame seeds over the top. Using a skewer, make 6 pricks -going all the way through the dough - 5 evenly spaced holes 1" from the edge & 1 hole in the centre (This will make sure that the bread cooks evenly).
Place in the upper 1/3 of the oven & cook for approx 35 minutes or until a deep golden colour & sounding hollow when tapped.
Remove from the oven & allow to cool for 5 minutes bfore turning out onto a kitchen towel. Wrap the bread in the towle & allow to cool on a wire rack before serving.

Nutrition Facts : Calories 18656, Fat 1800.6, SaturatedFat 237.3, Cholesterol 554.9, Sodium 4767.1, Carbohydrate 562, Fiber 31, Sugar 9.2, Protein 108

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