Algerian Coca
Serves 4–6 Time 2 hours (including resting and baking) Difficulty 3/5 Ingredients 16 Steps 13
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.
Ingredients
Dough
- 500 g (4 cups) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet (7 g) active dry yeast
- 250 ml (1 cup) warm water
- 3 tablespoons olive oil
Topping
- 2 large onions, thinly sliced
- 2 large tomatoes, thinly sliced
- 1 bell pepper, thinly sliced
- 2–3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
Garnish
- Black olives, whole or sliced
- Chopped fresh parsley (optional)
Steps
Dough preparation
- Dissolve sugar in warm water in a bowl. Sprinkle yeast. Sit 10 minutes until frothy.
- Combine flour and salt in a large mixing bowl. Make a well. Pour in yeast mixture and olive oil. Mix until a dough forms.
- Turn dough onto a floured surface. Knead about 10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl. Cover with a clean kitchen towel. Rise in a warm place about 1 hour or until doubled.
Topping preparation
- Heat olive oil over medium heat in a large skillet. Add sliced onions. Cook until soft and translucent, about 10 minutes.
- Add garlic, paprika, cumin, salt and pepper. Stir well. Cook another 2–3 minutes.
- Add sliced tomatoes and bell peppers. Cook another 5–7 minutes until soft but not mushy. Remove from heat. Cool slightly.
Assembly
- Preheat oven to 200°C (400°F).
- Press risen dough to deflate. Divide into two equal portions. Roll each into a thin rectangle or oval, about ¼ inch thick.
- Transfer to one or more baking sheets lined with parchment paper. Spread cooked vegetable mixture evenly over the dough.
- Bake in preheated oven 20–25 minutes, or until edges are golden brown and dough is cooked through.
Garnish and serve
- Remove from oven. Cool slightly. Garnish with chopped fresh parsley and olives if desired.
- Cut into squares or slices. Serve warm.
Notes from the original
- You may substitute homemade dough with store-bought puff pastry for a quicker version.
- Traditional versions may include canned tuna, anchovies, or cooked ground meat layered under the vegetables.
- The filling can be made ahead and stored in the refrigerator for up to 2 days.
- Serve with a fresh salad for a complete meal.
Source. Adapted from “Cookbook:Algerian Coca” by Wikibooks contributors, revision of 2025-10-26, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Coca argelina.jpg by Galjundi7, CC BY-SA 4.0, via Wikimedia. Resized; otherwise unchanged.