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Roast red peppers and tomatoes on a baking sheet under the broiler for about 8 minutes, turning occasionally, until the skins blacken. Cool, then peel skins and remove cores and seeds from peppers.","Heat 1 tablespoon of olive oil in a skillet over medium heat. Add jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, then transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Chop the tomatoes and peppers to a coarse, soupy consistency.","In a large bowl, combine semolina, salt, and 4 tablespoons of olive oil. Gradually add water while mixing and kneading with your hand until the dough holds together without being sticky or dry and molds easily. Divide into 6 pieces and form into balls.","For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough to no thicker than 1\u002F4 inch. Fry in the hot skillet until dark brown spots appear and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.","To eat the bread and sauce, break off pieces of the bread and scoop them into the sauce.",null,[17,21,24,28,30,33,35,39,42],{"id":15,"name":18,"quantity":19,"unit":20},"Red Pepper",2,"u",{"id":15,"name":22,"quantity":23,"unit":20},"Tomato",4,{"id":15,"name":25,"quantity":26,"unit":27},"Olive Oil",11,"tbsp",{"id":15,"name":29,"quantity":23,"unit":20},"Garlic",{"id":15,"name":31,"quantity":32,"unit":20},"Jalapeno",1,{"id":15,"name":34,"quantity":32,"unit":27},"Salt",{"id":15,"name":36,"quantity":37,"unit":38},"Semolina",907.185,"g",{"id":15,"name":34,"quantity":40,"unit":41},1.5,"tsp",{"id":15,"name":43,"quantity":44,"unit":45},"Water",720,"ml",[],15,20,35,6,"side","Algerian",[54,55,56,57,58,59],"bread","berber","algerian","roasted pepper sauce","semolina","flatbread","en","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002F66B50C72-1A1A-4F67-A222-2C780F073E1E\u002Fd7a24eac-6945-45c4-9761-aaf4b208a858.jpg",[61],{"calories":64,"protein":65,"carbohydrates":66,"fats":67},445.5,12.33,82.95,15.25,"Clarita","clarita2",true,"2026-02-10T18:37:17.691221-03:00","2026-06-10T18:03:44.987066-03:00",{"recipes":74,"page":32,"totalPages":116,"totalHits":117,"hasNext":70,"hasPrev":118,"queryId":119},[75,80,87,93,98,104,111],{"id":76,"name":77,"description":78,"mainImage":15,"category":51,"totalTime":79,"servings":23,"difficulty":32},"C27BCFA7-5A11-4A7B-A4A7-BED51BC6D991","Papas al horno crocantes","",60,{"id":81,"name":82,"description":83,"mainImage":84,"category":51,"totalTime":85,"servings":86,"difficulty":32},"ED02C650-0B0E-43E8-B049-68ECFE7CA4B5","Yorkshire Puddings","British-style Yorkshire puddings made from a simple batter of flour, eggs, milk, and a drizzle of sunflower oil, baked until puffed and browned.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002FED02C650-0B0E-43E8-B049-68ECFE7CA4B5\u002F38f162e0-b740-4568-bd5a-1a7cf8171d53.jpg",40,8,{"id":88,"name":89,"description":90,"mainImage":91,"category":51,"totalTime":92,"servings":23,"difficulty":19},"B5E91DBD-8752-4814-9C2A-D4E812DA2084","Venezuelan Turnovers","Beef-filled Venezuelan empanadas seasoned with Adobo, capers and Sazón, fried until golden and crispy.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002FB5E91DBD-8752-4814-9C2A-D4E812DA2084\u002Fae7ebeb2-fb56-4c50-bef0-a81449f5f55d.jpg",65,{"id":94,"name":95,"description":96,"mainImage":97,"category":51,"totalTime":49,"servings":50,"difficulty":19},"7CE2CD00-786E-42A1-8D53-1553C757FD3D","Venezuelan Arepas","Traditional Venezuelan cornmeal arepas cooked on a griddle and finished in the oven to yield soft, fluffy interiors with a crisp exterior.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002F7CE2CD00-786E-42A1-8D53-1553C757FD3D\u002F5057202f-12b0-4e07-b593-df7d6c4c40c2.jpg",{"id":99,"name":100,"description":101,"mainImage":102,"category":51,"totalTime":103,"servings":23,"difficulty":19},"926BCFF4-8B6B-4656-B8DF-E19C3B9F118E","Turkish Rice with Vermicelli","A Turkish side dish of fluffy rice cooked with toasted vermicelli and a light chicken stock, finished with a touch of butter for richness.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002F926BCFF4-8B6B-4656-B8DF-E19C3B9F118E\u002F3a6dc9a4-4b52-49b3-9f20-fe74690e7413.jpg",36,{"id":105,"name":106,"description":107,"mainImage":108,"category":51,"totalTime":109,"servings":23,"difficulty":110},"DC8DD438-68A3-4645-859B-7B0A345B8718","Three-cheese souffles","French-inspired, light and airy three-cheese soufflés baked in individual ramekins, finished with a goat cheese topping and served with a simple dressed salad.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002FDC8DD438-68A3-4645-859B-7B0A345B8718\u002F7024a9bf-1571-4dca-9a1d-b4b6bbe62c38.jpg",73,3,{"id":112,"name":113,"description":114,"mainImage":115,"category":51,"totalTime":48,"servings":23,"difficulty":32},"DC11D21B-EA59-478E-9D9B-DEC91C895D22","Tangy Cabbage Slaw","A tangy Ukrainian-style, mayonnaise-based slaw with crisp white and red cabbage, carrots, onion, and celery tossed in a lemony dressing of mayonnaise, lemon zest and juice, cider vinegar, wholegrain mustard, and celery salt; refrigerate before serving.","https:\u002F\u002Fimages.tastynote.food\u002Frecipes\u002FDC11D21B-EA59-478E-9D9B-DEC91C895D22\u002Ff69ec208-2c0c-49cc-847c-16473d843143.jpg",12,81,false,"565c8f8fef7a44c53a40babdf3efe1ca",[]]