Stuffed Aghroum

Aghroum in Kabyl, Kessra in Algerian and la Galette in French.

Simple but always a delight. This bread is the pride of the Algerian cuisine. I, however  felt that aghroum has always been resistant to changes or progress. I couldn’t understand why so I tried: flavoured aghroum, sweet aghroum and stuffed aghroum. Interesting results! but I found out that not any stuffing goes with aghroum, nor does any flavour (may be it is the Aghroum’s kabyle pride or “ennif” like we say in Algerian) The meat stuffed one has been one of the successful ones so was the peanut and sugar aghroum or orange flavoured aghroum.

Recipe:

For the basic Aghroum

500g semolina (coarse)

100ml oil (In kabylie we use olive oil)

1tbs salt

Water (around 200ml)

For the stuffing

300g mince (I used beef mince)

1 small onion diced

2 cloves of garlic

1 tbs tomato puree

2 tbs parsley

½ tsp cumin

½ tsp coriander

½ tsp black pepper

2 tbs of oil




Method:

Start by making the dough for the bread

Mix all the ingredients; add enough water to form a firm but pliable dough. Knead for around 5 mins. Cover and let it rest.

Prepare the stuffing: fry the onion and mince in a pan with oil until the mince is browned, add seasoning and spices. Add crushed garlic, tomato and a little water and let it cook until all the water is evaporated.

As per the illustration

Divide the dough into 2 balls

Roll out the first part into ½ cm width.

Spread stuffing

Cover with the other rolled dough

Seal the edges by pinching them

Transfer to flat pan under a medium heat

Cook from both side pressing the bread against the pan to brown it.

You could use a kitchen towel to turn the bread and pressing.

I use this piece of wood with a handle