Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
For the bread- Aghroum
- 5 cups medium semolina
- 1 cup canola or vegetable oil
- 1 tbsp dry active yeast
- 2 tsp granulated sugar
- 1 1/2 tsp salt
For the filling
- 2 big red onions
- 2 green onions
- 5 cloves garlic
- 1/2 bunch chopped cilantro
- 3 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp paprika
- Salt and pepper
- 1/2 cup water
First prepare the filling by sauteing in a pan the onions and garlic in the hot olive oil over medium high heat.
Season with salt and pepper, add in paprika and tomato paste. Let the vegetables cook for about 3 minutes stirring occasionally then add in 1/2 cup of water and reduce the heat to medium low.
Once the vegetables are tender, add in cilantro and stir for about 2 minutes. Once the water is evaporated, turn off the heat and let cool.
Prepare the bread or Aghroum by mixing with your hands in a large bowl the semolina with the oil until the oil is well incorporated and obtain a sand like texture. Set aside.
Put the yeast, salt and sugar in about ½ cup of warm water, mix with a spoon to help the ingredients dissolve in water.
Pour the yeast mixture over the semolina oil mixture. Mix with your hands and sprinkle with water little by little to control the amount of water needed. You may need half cup of water only but it depends of your semolina. Knead the dough for 2 to 3 minutes but don't over work it. until obtain a well combined soft dough.
Divide the dough into 2 portions. One portion should be bigger then the other.
Roll the portions into balls
Sprinkle flour in your working board, put the dough ball on it. Flatten it with your hands then use a rolling pin, until you obtain a nice disc of about ½ inch thick. Use the flour as needed while working with the dough so that it will not stick to your hands.
Do the same operation to the other dough ball.
Spread the filling over the bigger dough disc.
Gently Put the second dough disc over the filling.
Wrap up the edges of the big dough disc over the edges of the second disc and tighten well with your finger to make sure that the filling won't come out. Gently use a rolling pin to make the bread surface even and smoothen the bread edges with your hands.
Using a knife, cut the dough stuffed discs into 4 pieces. It makes it easy to cook while in pieces.
Cook the bread in a skillet over medium heat. Algerians use a Tagine, which is either made of metal or earthenware.
Make sure you flip the dough pieces in a skillet to get them cooked in both sides until you obtain a nice color.