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Dersa (tabbouleh-style semolina): photo of the dish
Illustrative photo: NachtBel — CC BY-SA 4.0, Wikimedia Commons
Salads & starters

Dersa (tabbouleh-style semolina)

A rustic dish from northeastern Algeria made of moistened semolina seasoned with chili, olive oil and spices. It is eaten cold or lukewarm, often at mealtimes or on picnics.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

429 kcal per serving

Protein
10.1 g
Carbohydrates
59.5 g
of which sugars
5.1 g
Fat
15.1 g
of which saturated fat
2.3 g
Fiber
5.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Pour the semolina into a large bowl, drizzle with olive oil and rub between your hands so each grain is coated.
  2. Gradually add the water and let it swell for 10 minutes, stirring from time to time.
  3. Meanwhile, finely chop the pepper, onion, tomatoes and garlic, then finely snip the parsley and coriander.
  4. Add the vegetables, herbs, tomato paste and spices to the semolina, then mix gently.
  5. Adjust the seasoning, cover and refrigerate for 30 minutes before serving.

Variations and tips

Pesto version. Add a squeeze of lemon and a little fresh mint for a fresher note.

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Original Ecomely recipe.