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5.0 from 3 votes

Algerian Cocas

An Algerian coca is a small turnover filled with frita, a mixture of bell peppers, tomatoes and onions that are simmered in olive oil.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Servings: 20 cocas
Course: Appetizer
Cuisine: Algerian , North African

Ingredients

For the dough
  • 5 cups all-purpose flour
  • 2 egg yolks
  • 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 peppers , seeded and diced
  • 2 red bell peppers , seeded and diced
  • 1 onion (and/or 3 cloves garlic), chopped
  • 8 tomatoes , peeled and seeded
  • ¼ cup olive oil
For the decoration
  • 2 egg yolks , beaten with 1 teaspoon water
Equipment
  • Stand mixer

Instructions

Dough
    Cup of Yum
  1. 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
  1. Sauté the onions and/or garlic over low heat for a few minutes. Pour all the other ingredients for the frita.
  2. Simmer over low heat for about 1h30 or until the liquids are completely reduced.
Shaping
  1. Spread the dough with a rolling pin and cut circles using a cookie cutter of about 3 inches (8cm) in diameter.
  2. 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.
  3. Brush each turnover with the egg yolk wash. Bake for 20 to 30 minutes in a 350F (180˚C) oven.