Algerian Cocas
User Reviews
5
2 reviews
Excellent
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Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
20 cocas
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Course
Appetizer
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Cuisine
Algerian, North African
Algerian Cocas
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An Algerian coca is a small turnover filled with frita, a mixture of bell peppers, tomatoes and onions that are simmered in olive oil.
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Ingredients
For the dough
- 5 cups all-purpose flour
- 2 egg yolk
- ¾ cup olive oil
- ½ cup water (more or less depending on the quality of the flour)
- 1½ teaspoon salt
For the frita
- 2 green bell pepper seeded and diced
- 2 bell pepper seeded and diced, red
- 1 onion (and/or 3 cloves garlic), chopped
- 8 tomato peeled and seeded
- ¼ cup olive oil
For the decoration
- 2 egg beaten with 1 teaspoon water, yolk
Equipment
- Stand mixer
Instructions
Dough
- Pour the flour into the bowl of the food processor. Make a well and add the olive oil and salt. Knead by gradually incorporating the water. Then, add each egg yolk while continuing to knead. If the dough is not homogeneous enough, add a little water and knead again for a few seconds. Let the dough rest in the fridge for an hour.
Frita
- Sauté the onions and/or garlic over low heat for a few minutes. Pour all the other ingredients for the frita.
- Simmer over low heat for about 1h30 or until the liquids are completely reduced.
Shaping
- Spread the dough with a rolling pin and cut circles using a cookie cutter of about 3 inches (8cm) in diameter.
- Place 1 to 2 teaspoons of frita in the center of each circle of dough and shape semi-circle turnovers by folding the dough over. Seal by pressing with a fork or use a special turnover cookie cutter.
- Brush each turnover with the egg yolk wash. Bake for 20 to 30 minutes in a 350F (180˚C) oven.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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