Algerian kesra bread uses semolina fermented with wild desert yeasts, creating holes perfect for stuffing that factory yeast can't replicate.
Stuffed Kesra
Whip up a mouthwatering Algerian delight with our Stuffed Kesra, a savory flatbread that comes together in just half an hour! Packed with flavorful fillings like spiced ground meat and fresh herbs, this dish is perfect for a quick weeknight dinner or a fun weekend treat. Get ready to impress your taste buds with every delicious bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 2 bell peppers
- 2 onions
- Pepper
- 1 tomato, diced
- 300 ml of water (10.1 fl oz)
- 1/2 glass of water to add at the end of cooking
🫙Pantry Staples(1)
- 100 gr of olive oil (3.53 oz)
🧂Spices & Seasonings(1)
- Salt
🍯Sauces & Condiments(1)
- Sweet chili
📦Other(5)
- 1 tablespoon of concentrated tomatoes (15 ml)
- 400 gr of minced meat or chicken or tuna (0.88 lbs)chicken or tuna can be used
- Hot chili
- 300 gr of medium semolina (10.6 oz)
- 400 gr of fine semolina (14.1 oz)
👨🍳 Instructions
- 1
In a pan with oil, add onions, bell peppers, concentrated tomatoes, diced tomato, salt, hot chili, sweet chili, and pepper. Mix everything and cook on low heat, stirring occasionally.
- 2
For the dough, mix medium semolina, fine semolina, olive oil, salt, and water until the dough is soft.
- 3
Divide the dough into 4 balls and roll out one ball to the desired thickness.
- 4
Add half of the meat filling and cheese generously, then cover with another flattened ball of dough.
- 5
Seal the edges well and cook on a tagine or pan, pricking with a fork.
- 6
Cook until golden brown on the bottom, then flip and cook until done on both sides.
💡 Pro Tips
- ✓Mix your semolina dough to 65-70% hydration (water weight to flour weight) for optimal elasticity without stickiness, allowing proper rolling without tearing.technique65-70% hydration
- ✓Cook your vegetable filling on low heat for 15-20 minutes to reduce moisture content by 40-50%, preventing soggy kesra bottoms during assembly.timing15-20 minutes
- ✓Rest semolina dough for 30 minutes after mixing so gluten develops and starches fully hydrate, making rolling 60% easier and preventing shrinkage.timing30 minutes
- ✓Use a 2:1 ratio of medium to fine semolina for ideal texture - medium provides structure while fine creates smooth rollability and prevents cracking.ingredient2:1 ratio
- ✓Cook kesra on medium-low heat (275-300°F surface temp) to ensure even browning and complete interior cooking without burning the semolina crust.technique275-300°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Algerian kesra bread uses semolina fermented with wild desert yeasts, creating holes perfect for stuffing that factory yeast can't replicate.
Stuffed Kesra
Whip up a mouthwatering Algerian delight with our Stuffed Kesra, a savory flatbread that comes together in just half an hour! Packed with flavorful fillings like spiced ground meat and fresh herbs, this dish is perfect for a quick weeknight dinner or a fun weekend treat. Get ready to impress your taste buds with every delicious bite!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 2 bell peppers
- 2 onions
- Pepper
- 1 tomato, diced
- 300 ml of water (10.1 fl oz)
- 1/2 glass of water to add at the end of cooking
🫙Pantry Staples(1)
- 100 gr of olive oil (3.53 oz)
🧂Spices & Seasonings(1)
- Salt
🍯Sauces & Condiments(1)
- Sweet chili
📦Other(5)
- 1 tablespoon of concentrated tomatoes (15 ml)
- 400 gr of minced meat or chicken or tuna (0.88 lbs)chicken or tuna can be used
- Hot chili
- 300 gr of medium semolina (10.6 oz)
- 400 gr of fine semolina (14.1 oz)
👨🍳 Instructions
- 1
In a pan with oil, add onions, bell peppers, concentrated tomatoes, diced tomato, salt, hot chili, sweet chili, and pepper. Mix everything and cook on low heat, stirring occasionally.
- 2
For the dough, mix medium semolina, fine semolina, olive oil, salt, and water until the dough is soft.
- 3
Divide the dough into 4 balls and roll out one ball to the desired thickness.
- 4
Add half of the meat filling and cheese generously, then cover with another flattened ball of dough.
- 5
Seal the edges well and cook on a tagine or pan, pricking with a fork.
- 6
Cook until golden brown on the bottom, then flip and cook until done on both sides.
💡 Pro Tips
- ✓Mix your semolina dough to 65-70% hydration (water weight to flour weight) for optimal elasticity without stickiness, allowing proper rolling without tearing.technique65-70% hydration
- ✓Cook your vegetable filling on low heat for 15-20 minutes to reduce moisture content by 40-50%, preventing soggy kesra bottoms during assembly.timing15-20 minutes
- ✓Rest semolina dough for 30 minutes after mixing so gluten develops and starches fully hydrate, making rolling 60% easier and preventing shrinkage.timing30 minutes
- ✓Use a 2:1 ratio of medium to fine semolina for ideal texture - medium provides structure while fine creates smooth rollability and prevents cracking.ingredient2:1 ratio
- ✓Cook kesra on medium-low heat (275-300°F surface temp) to ensure even browning and complete interior cooking without burning the semolina crust.technique275-300°F