Rougag
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Rougag is a type of flatbread mostly associated with Algeria and Tunisia, although it is often used in the cuisines of other North African countries. It is made with semolina and wheat flour dough and prepared on a tajine or a cast-iron skillet. After it's cooked, rougag is folded and paired with various local dishes or torn into pieces and used as an ingredient in stews and pilafs.
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