Algerian
Zviti
Zviti is a fiery Algerian dish from the M'Sila and Bou Saada region, made by pounding roasted peppers, tomato, garlic, olive oil, and hot semolina galette together. It is served warm, rustic, and fragrant, traditionally straight from the wooden mortar.
Watch it madeAmour de cuisine Soulef · 6:30
Ingredients
- Medium semolina1 cup
- Fine salt1 tsp, divided
- Warm water1/2 cup, as needed
- Olive oil3 tbsp, plus more to serve
- Long hot green peppers3
- Ripe tomatoes2 medium
- Garlic cloves3
- Fresh coriander leaves2 tbsp chopped
Method
- Mix the semolina with 1/2 tsp salt, then add warm water gradually and knead for 3 to 4 minutes until you have a firm, smooth dough.
- Shape the dough into one thick round galette, brush lightly with olive oil, and flatten it to about 1 cm thick.
- Cook the galette on a hot tajine, cast-iron griddle, or heavy pan for 5 to 7 minutes per side, turning until golden patches appear and the bread is cooked through.
- Wrap the cooked galette in a clean cloth to keep it warm while you prepare the vegetables.
- Roast the hot peppers, tomatoes, and unpeeled garlic on the same hot griddle, turning often, until the skins blister and the flesh softens.
- Peel the tomatoes, peppers, and garlic while still warm, removing the pepper seeds only if you want a milder zviti.
- Place the garlic, remaining salt, and fresh coriander in a wooden mortar or large sturdy bowl and pound to a paste.
- Add the roasted peppers and tomatoes and pound until juicy and coarse, not completely smooth.
- Tear the warm semolina galette into small pieces and add them gradually to the mortar, pounding and folding so the bread absorbs the pepper-tomato juices.
- Drizzle in the olive oil and continue pounding until the zviti is moist, spicy, and roughly mashed with visible bits of bread.
- Taste for salt and heat, then serve warm with an extra thread of olive oil on top.
Common questions
Can I substitute the medium semolina or make the dough without a tajine pan?
Yes. Medium semolina is best, but fine semolina or a 50/50 mix with a little all-purpose flour can work. If you do not have a tajine, use a cast-iron griddle, heavy skillet, or flat pan with very good heat retention.
How long should I budget to make zviti from start to finish?
Plan for about 45 to 60 minutes total. The dough takes only a few minutes, but roasting the peppers, tomatoes, and garlic, plus peeling and pounding the relish, is the part that takes the most time.
What are the most common mistakes when making zviti?
The biggest mistakes are adding too much water to the dough, cooking the bread over heat that is too low, and under-roasting the vegetables. Also avoid over-peeling the roasted peppers if you want the full smoky flavor.
How should I store leftovers and keep the bread from drying out?
Store the bread and vegetable relish separately in airtight containers in the refrigerator for up to 2 days. Rewarm the bread briefly in a dry pan and bring the relish to room temperature or warm it gently before serving.
What is the best way to serve zviti?
Serve the warm galette torn into pieces, with the pepper-tomato-garlic relish spooned over or alongside it. Finish with a drizzle of olive oil if desired. It is best eaten fresh, while the bread is still soft inside.