Everyday meals
Aich el hamra (red spiced bread)
A rustic flatbread with a reddish colour from paprika, made with semolina and spices. Traditionally it is cooked over embers or in a pan, and eaten alongside soups and stews.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Nutrition facts
330 kcal per serving
- Protein
- 8.4 g
- Carbohydrates
- 54.1 g
- of which sugars
- 0.9 g
- Fat
- 7.9 g
- of which saturated fat
- 0.9 g
- Fiber
- 2.9 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Mix the semolina, salt, paprika, cumin and pepper in a bowl.
- Add the oil and rub between your palms to work it in well.
- Gradually pour in the lukewarm water while kneading until you have a soft dough that doesn't stick.
- Let it rest for 10 minutes covered with a tea towel.
- Flatten the dough into a thick galette about 1 cm thick.
- Cook in a hot pan over medium heat for 8 minutes on each side, until the bread is golden and cooked through.
Variations and tips
Oven version. Bake the galette on a tray at 200 °C for 20 minutes.
More ideas
Barley and date chorba (chorba d'sha'ir bel tmar)1 h 15 · 4 serv. · budget-friendlySautéed cabbage with onions (krunb m'qlia bel bsal)50 min · 4 serv. · budget-friendlySemolina galettes with fresh cheese (rghaif bel jben)50 min · 4 serv. · budget-friendlyGmah (butter semolina soup)20 min · 4 serv. · budget-friendlyWhite beans in tomato sauce (lubia)1 h 35 · 4 serv. · budget-friendlyKhobz bel bsbas (onion and chive bread)45 min · 6 serv. · budget-friendlyCouscous de blé aux légumes (seksu)1 h 25 · 4 serv. · budget-friendlyOkra in tomato sauce50 min · 4 serv. · budget-friendly
Western Sahara
Western Sahara
Western Sahara
Western Sahara
Western Sahara
Western Sahara
Western Sahara
Western Sahara
Original Ecomely recipe.