Algerian crêpes cooked in sauce

Ingredients for 4 servings:

• 1 jar semolina
• ¼ tsp salt
• n. B. water, lukewarm
• 3 tbsp tomato paste
• 1 small onion(s)
• 2 cloves garlic
• 1 class bunch of coriander, finely chopped
• some mint (peppermint), fresh, optional
• n. B. Salt and pepper, ground
• 1 chili pepper(s), red or green
• 1 pinch(s) of sugar
• some water
• some mint (nanaminze) for decoration
• some oil, neutral, for the hands and the work surface

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

After aqessoul: timgzart

The measuring glass holds 250 ml. Mix the semolina with the salt. Then knead in the water until you have a soft, elastic, and flexible dough. Form the dough into 12 small balls (3 per person), place them on a plate, and cover with cling film. Let them rest for about 30-60 minutes. For the sauce, peel and finely chop the onion and garlic, then place them in a saucepan. Add the chili, tomato paste, and a little water; bring everything to a boil briefly. Season with salt, pepper, coriander, sugar, and nana mint to taste. Then simmer everything over low to medium heat. With oiled hands, spread out a ball of dough very thinly, about 2 mm thick, on a lightly oiled work surface and drop it into the sauce. Continue in this way until all the balls have been used. Before dropping the next crêpe into the sauce, dip the previous one into the sauce using a spoon. Now let everything simmer for 15 – 20 minutes, season to taste and serve sprinkled with fresh nana mint.