Algerian Coca can be made differently, not as turnovers but as a pizza covered with another layer. In this case, I prefer to use a puff pastry.
Algerian turnover or La Coca Algerienne is present on the Algerian table as an entry especially in the month of Ramadan, served with a good soup or Chorba. It can be served for lunch or dinner accompanied with a salad anytime of year.
Coca is a good entry to take to a picnic or serve for a brunch.
Prepare the dough then the vegetable filling
Form the Cocas
Use a folk to seal the edges.
Algerian Turnovers – Cocas Algeriennes
Ingredients
- 3 cups all purpose flour
- 1/2 cup vegetable or canola oil
- 1 tsp yeast
- 1 tsp granulated sugar
- About 1 1/4 cups water
- 1 egg yolk
Vegetable filling
- 2 medium onions, chopped
- 3 green onions, chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, sliced
- 1 Anaheim pepper (or bell pepper), sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp oregano(optional)
- 1 tbsp tomato paste
- 1 tbsp paprika
- 1 tsp crushed red pepper ( optional)
- 1/2 tsp ginger powder (optional)
Instructions
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Put the yeast and sugar in the 1/4 warm water. Let proof.
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In a large bowl, mix the flour, salt and oil. Mix with hands until the oil is well incorporated in the flour.
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Add the yeast to the flour mixture and add water little by little.
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Mix with hands or a stand mixer for few minutes until obtain a nice soft dough, then stop adding water.
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Gather the dough into a ball.
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Place in a bowl and cover with plastic wrap.
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Let it double in volume. It may take 1 to 2 hours, depending on the temperature of your kitchen.
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Prepare the filling.
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Put olive oil in a large frying pan, over medium heat.
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Add all the filling ingredients (onions, garlic, tomatoes, peppers, salt, crushed red pepper, ginger, oregano, paprika and tomato paste).
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Let everything cook for about 5 minutes, stirring constantly.
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Add about 1 cup boiled water and let cook for 10 minutes or until the water is evaporated and the vegetables are cooked. Set aside.
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Get back to the dough.
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Dump the dough in a slightly floured surface and form small balls, the size of a mandarin or you can roll out the dough into a thin sheet and use a round cookie cutter to cut out circles of dough.
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Roll out each ball of dough into a disc with a rolling pin ( in case you shaped the dough into balls).
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Place about a tablespoon or less of the filling in the center of each disc formed.
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Fold the disc of dough into half and seal the edges with your fingers , then press on the edges with a fork.
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Brush the turnovers (or Cocas) with the beaten egg yolk (mixed with 2 drops water)
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Bake in a 350°F preheated oven for about 20 to 30 minutes or until golden. In the last 5 minutes of baking, place under the broiler to get that beautiful color.
Recipe Notes
- The total time in this recipe didn’t include the rising time of the dough.
- You can add cheese to the filling or add anything you like in your filling.