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Mhadjeb or Mahjouba is a traditional Algerian dish consisting of a fine crepe-like semolina-based flatbread stuffed with onion, garlic, tomato, peppers, and spices.
Origin of Mhadjeb
It was first made by a woman who never went out and no one knew anything about her. She was called Mahjouba, and for Algerians, this word means both the unknown woman who does not leave the house and the honorable woman.
She used to prepare it and send it along with one of her children. To sell it in the market and claim that it is the hottest and hottest of the veiled people, and people circulated it and began to love it, giving it the name Mhadjeb.
Although there is dough in it, it is very thin and contains a well-cooked mixture of vegetables. This traditional, popular dish has long been popular among Algerian families, and the women of Algeria have mastered it. Its fame stems from the simplicity of its ingredients.
How To Make Mhadjeb
This Algerian recipe is a flaky pancake made from semolina that is traditionally stuffed with onion, tomatoes, and even dried meat or we can substitute for the minced meat and then add harissa, the success of the dough is solved in its kneading which must be long enough and then the quantity of water incorporated if these two stages are respected the shaping is a breeze.
If you don’t have semolina flour on hand, use the finest semolina you can find or quickly grind the semolina in the mixer. Making the Mahjouba with only semolina can be tricky, and the dough may tear a little when stretching.
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Mhadjeb
Ingredients
The Dough
- 1 cup semoline
- 1/2 cup flower
- 1 pinch salt
- 1 1/2 cup warm water
- plastic bag
- oil to roll the dough
The Filling
- 4 onions
- 2 to matoes
- salt
- 2 tablespoons oil
- black peppere
- chili pepper
Instructions
The Dough
- In a bowl Put semolina, flour, salt then mix the ingredients together,
- After that add the water gradually,
- then knead with your hand until the dough is consistent and soft, while adding water gradually
- the most important step is to take a plastic bag and dip it in warm water
- And directly while it’s still dripping wet, we put the dough in it and cover it And let her rest.
- After it rest take out the dough and knead in lightly for a couple of minutes
- After it rest take out the dough and knead in lightly for a couple of minutes
- Wet your hands with oil and form balls of dough and put them next to each other, remembering the order, and let them rest again, the more the dough rest, the better the results are
The Filling
- Cut the onions into thin, long slices and cook them in some oil over medium to low heat and cover with constant stirring until they become translucent and soft.
- Remove the peel of the tomatoes and chop them thinly, add them to the onions with salt and spices, cover and leave to cook over low heat, stirring occasionally, so that they do not stick.
Shaping Mhajeb
- On an oiled work surface, spread the first ball of dough. Sprinkle lightly with oil to help you form a big circle
- Put the filling of onions and tomatoes in the middle preferably cold
- Fold over each side to enclose the stuffing and get a square.
- Lightly oil the surface of the square you got and gently place it on a baking sheet or a pan over medium-low heat
- Cook the first side well browned, turn over, and do the same for the second.
- Enjoy it hot
