Zviti

Mix 500 g of fine semolina with salt, pour in 4 tbsp olive oil, and gradually add 220 ml water. Knead into a firm dough, divide into 4 pieces, and flatten each into a flatbread about 1 cm thick.

Heat a dry heavy skillet or a cast-iron griddle. Cook the flatbreads for 3–4 minutes on each side until browned and cooked through; keep them warm.

On the same hot surface, roast the tomatoes, hot green peppers, and garlic until charred and softened. Soak the dried red peppers in 80 ml hot water for 10 minutes, then drain the water into a separate bowl.

Peel the charred skins off the tomatoes, green peppers, and garlic, and remove the seeds if they're too hot. Tear the warm flatbreads into small pieces.

In a tall mortar, pound the coriander seeds, fennel seeds, salt, garlic, dried red peppers, and cilantro leaves into a fragrant paste.

Add the hot green peppers and tomatoes to the mortar, pounding and mixing with the pestle until the mixture is thick but not runny.

Add the warm pieces of kesra in batches, thoroughly working each portion into the vegetable mixture. If the zviti becomes too dense, add a spoonful of the reserved pepper-soaking water at a time.

Pour in 1 tbsp olive oil, mix well, and serve the zviti immediately while hot, right in the mortar or a deep bowl.