Algerian Coca
Algerian coca (كوكة) is a savory pastry that is popular in Algeria, particularly in the city of Oran. It is similar to a thin-crust pizza or a flatbread, often topped with a variety of ingredients such as onions, tomatoes, peppers, and sometimes meat or fish.
- Prep
- 44 min
- Cook
- 1 hr 41 min
- Total
- 2 hr 25 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Large mixing bowl
Equipment
Skillet or sauté pan
Equipment
Rolling pin
Equipment
Baking sheet
Equipment
Parchment paper
Equipment
Oven
Procedure
In a bowl, dissolve the sugar in warm water, then sprinkle the yeast. Let sit 10 minutes until frothy.
Procedure
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
Procedure
Turn the dough out onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Procedure
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Procedure
Heat the olive oil over medium heat in a large skillet. Add the sliced onions and cook until they become soft and translucent, about 10 minutes.
Procedure
Add the garlic, paprika, cumin, salt, and pepper to the onions. Stir well and cook for another 2–3 minutes.
Procedure
Add the sliced tomatoes and bell peppers to the skillet. Cook for another 5–7 minutes until the vegetables are soft but not mushy. Remove from heat and let it cool slightly.
Procedure
Preheat your oven to 200°C (400°F).
Procedure
Press the risen dough to deflate it, then divide it into two equal portions. Roll out each portion into a thin rectangle or oval shape, about ¼ inch thick.
Procedure
Transfer the rectangles to one or more baking sheets lined with parchment paper. Spread the cooked vegetable mixture evenly over the rolled-out dough.
Procedure
Bake in the preheated oven for about 20–25 minutes, or until the edges are golden brown and the dough is cooked through.
Procedure
Remove the coca from the oven and let it cool slightly. Garnish with chopped fresh parsley and olives if desired.
Procedure
Cut into squares or slices and serve warm.
Notes, tips, and variations
You may substitute homemade dough with store-bought puff pastry for a quicker version.
Notes, tips, and variations
Traditional versions may include canned tuna, anchovies, or cooked ground meat layered under the vegetables.
Notes, tips, and variations
The filling can be made ahead and stored in the refrigerator for up to 2 days.
Notes, tips, and variations
Serve with a fresh salad for a complete meal.
Photo: Galjundi7 · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 23 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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