Algerian cola with chicken for Ramadan 2019
Algeria Cooking

Algerian cola with chicken for Ramadan 2019

Algerian coca is kind of Pizza covered, topped with a filling similar to that of mhajeb True Tchaktchouka.

It can also be presented in the form of small flip flops like HERE , or like the desk to the dough or (Bourek loading jine).

A delicious local specialty, not just for the Ramadan but for every day. Cocas are sold outside in traditional bakeries where you can find a whole range of small salty and sweet treats.

A pastry at home or you can also have a puff pastry especially for slippers, it is more practical to fold. I’ll give you my version that was always a big hit…

Algerian cola

You can decline it in mini form for theaperitifsubmissions and garnish it with whatever you have on hand,tomato it is the original upholstery and par excellence but other versions are possible and according to your wishes.

If you’re not a lot or not big eaters, it’s best to divide the quantities by two or you can freeze them…

The amount of oil seems huge, but once the milk is absorbed it will be easier to spread by following the recipe…

Ingredients for the dough:

500 g flour

16 cl oil

23 to 25 cl lukewarm milk

12 g fresh yeast or 1 tbsp dry baker’s yeast

1 tsp salt

1 tsp sugar

1 tsp baking powder

1 tbsp vinegar

1 egg yolk + 1 tbsp milk before gilding

Black olives

Algerian cola with chicken

Preparation of the dough:

1- Mix the yeast, sugar, 2/3 the amount of milk and mix to dilute the yeast. Add the oil.

2- Add half of the flour, At this stage we obtain a super soft and greasy dough. Add the vinegar and salt and mix well. Add the rest of the flour and mix or knead by hand or in a food processor.

3- Don’t hesitate to add milk if necessary, the dough should be a little soft for easy handling. Don’t work with it too much or it will become elastic and hard after cooking.

4- Form two equal balls, wrap in plastic wrap to prevent the dough from forming a crust, let rest for 1 hour.

Ingredients for the filling and filling:

2 Onions or a bunch of new onion with green stems is better

4 to 5 cloves of garlic

3 nice medium ripe tomatoes (clusters)

Dried or fresh thyme and parsley

1 tsp ras el hanout

1 tsp hot red pepper or harissa

1 tbsp concentrated tomato

2 to 3 tbsp oil

1 piece of chicken breast (optional)

Salt and pepper

Preparation of the filling:

1- Wash, grate the onions, garlic, tomatoes and set aside.

2- Pour the oil into a sauté pan or deep-fat fryer, add the small cubes of chicken.

3- Add the grated onions and garlic and fry them with the chicken for 5 minutes until brown.

4- Add the grated tomato, the concentrate, the parsley, thyme, ras el hanout, hot red pepper or harissa, salt and pepper and cook over medium heat until the liquid has been completely absorbed, while you allow the cooking time to keeps an eye on time and stirs .

5- Let it cool and meanwhile prepare the two layers of dough.

Coca assembly:

1- Preheat the oven to 220 °C, cut two equal sheets of baking paper and slightly larger than the coca (take a rectangular baking dish 40 cm long and 30 cm wide, a little more not serious).

2- Flatten the first ball of dough on the parchment cut into a rectangle and place on the baking tray.

3- Spread the filling evenly without touching the edges too much, leave a margin of 1 cm, smooth with a spatula to avoid bumps.

4- Flatten the second ball of dough in the same way and cover the filling with it, brush everything with the egg wash mixture. Cut squares per person to the desired size and insert a black olive into each square, pressing lightly so that it does not come out during cooking.

5- Bake for about 35 to 40 minutes to get a nice golden color is important.

6- Once cooked, cut the slices again and serve warm with a salad or something else.

Algerian cola

Algeria, covered pizza, Algerian coca, Ramadan pizza, ratatouille, Tchakchouka

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