1. Wash and seed the pepper
2. Cut the pepper into small regular cubes
3. Put the pan on high heat and add 5 cl of olive oil
4. Add the diced peppers, brown them, remove from the heat and set aside
5. Sift the flour into the bowl
6. Add the yeast and mix
7. Make a well and add the eggs then mix
8. Add the camel milk, olive oil, powdered saffron, salt and powdered pepper
9. Add the olives and peppers then mix
10. Place the baking paper at the bottom and on the sides of the cake mold
11. Add the appliance to the cake tin
12. Put the oven at 180 ° C and put the cake in the oven
13. Cook for 40 minutes
14. To be enjoyed hot or cold

AN ORIGINAL RECIPE WWW.CAMEL-IDEE.COM