Algerian Kesra

Method

1. 1

   Dry mixture

2. 2

   In a hollow dish mix the semolina and salt, the base of the Algerian kesra.

3. 3

   Adding oil

4. 4

   Pour the oil on it and rub with the hands to sand the mixture.

5. 5

   Crushing of the dough

6. 6

   Add slightly lukewarm water as you go and knead the dough for about 15 minutes until you get a smooth texture, neither too firm nor too soft. You can also work the dough 5 to 10 minutes in the vats of a food processor equipped with a kneading hook.

7. 7

   Cut out the dough

8. 8

   Then describe it in 2 to 4 balls depending on the size of your cooking device. Count 2 large Algerian kesra cakes 28-30 cm in diameter, 4 medium or a dozen for an Algerian mini kesra format.

9. 9

   Preparation for cooking

10. 10

    Heat a special kesra tajine, cast iron sheet or a large non-stick pan dry.

11. 11

    Pastry work

12. 12

    Lower the dough balls on a clean worktop that you can also flour. Flatten well with the baking roll to form nice round cakes on a height of about 0.5 cm, more or less depending on whether you prefer your Algerian kesra very fine or a little thicker.

13. 13

    Preparation

14. 14

    Stitch the surface of the cakes with a fork.

15. 15

    Cooking

16. 16

    Cook the Algerian kesra first on one side by turning it on itself to brown it evenly without burning it. Then turn it very gently with a clean, folded thick cloth or a large plate. Continue cooking on the other side in the same way.

17. 17

    Service

18. 18

    Serve hot, warm or cold with honey, coffee or to accompany a dish in sauce or replace the bread.

Nutrition

calories

348

fatContent

12.5

fiberContent

3.5

sugarContent

0.3

sodiumContent

1.1

proteinContent

8

carbohydrateContent

50.5

saturatedFatContent

1.8

Indicative values from the source, for the original recipe.

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