Algerian Cocas

Method6 steps · about 3 hr

1. 1

   Step 1: Pour the flour (5 cups) into the bowl of the food processor. Make a well and add the olive oil (¾ cup) and salt (1½ teaspoon). Knead by gradually incorporating the water (½ cup). Then, add each egg yolk (2) 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.

   Chill dough · 60 minUses 5 cups all-purpose flour · ¾ cup olive oil · 1½ teaspoon salt · ½ cup water (more or less depending on the quality of the flour) · 2 egg yolks

2. 2

   Step 2: Sauté the onions (1) and/or garlic over low heat for a few minutes. Pour all the other ingredients for the frita.

   Uses 1 onion ((and/or 3 cloves garlic), chopped) · ¼ cup olive oil · 2 green bell peppers (seeded and diced) · 2 red bell peppers (seeded and diced) · 8 tomatoes (peeled and seeded)

3. 3

   Step 3: Simmer over low heat for about 1h30 or until the liquids are completely reduced.

   Simmer frita · 90 minUses frita filling

4. 4

   Step 4: Spread the dough with a rolling pin and cut circles using a cookie cutter of about 3 inches (8cm) in diameter.

   Uses rested turnover dough

5. 5

   Step 5: 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.

   Uses cut dough circles · 1 to 2 teaspoons cooked frita per turnover

6. 6

   Step 6: Brush each turnover with the egg yolk (2) wash. Bake for 20 to 30 minutes in a 350F (180˚C) oven.

   Bake Cocas · 30 minUses filled turnovers · 2 egg yolks beaten with 1 teaspoon water