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Mhajab is a type of flatbread known for its thin and flaky texture, originating from North Africa, specifically from countries like Morocco and Algeria. The dough is typically made using flour, water, salt, and sometimes oil, then rolled and stretched into thin sheets.
It is a popular street food commonly prepared in households for special occasions. Mhajab can be enjoyed on its own or served with various fillings and accompaniments such as vegetables, meat or cheese. The dough is carefully stretched and then folded multiple times, creating multiple layers; it is either fried or baked in a flat shape.
Common Fillings in Mhajab
The fillings used in Mhajab can vary depending on personal preferences, regional variations, and dietary requirements. While there are some common fillings, the possibilities are quite vast.
- Vegetables: Mhajab often includes a variety of cooked vegetables such as spinach, potatoes, and carrots.
- Meat: Popular meat fillings include minced lamb, beef, or chicken, seasoned with a blend of spices before being cooked; they complement the dough.
- Cheese: Soft cheeses like feta or ricotta are sometimes used as a filling in Mhajab. (This is optional)
Vegetarian Fillings are mainly vegetables, while non-vegetarians can add meat and cheese.
Cooking Methods for Mhajab
Frying Method
- Preheat a non-stick pan over medium heat and lightly oil the surface(just like a pancake).
- Fry each side of the Mhajab for about 2-3 minutes or until it turns golden brown and crispy.
Pros: Pan-frying creates a nice crispy texture on the outside of the hijab while keeping it soft and fluffy on the inside. It also allows for a shorter cooking time.
Cons: Pan-frying requires oil, which may make it slightly greasy.
Baking
- Preheat the oven to around 375°F (190°C).
- Place the assembled Mhajab on a baking sheet lined with parchment paper.
- Bake for approximately 15-20 minutes or until golden and puffed up.
Pros: Baking is a healthier option as it requires little to no oil. It also allows for a larger quantity to be cooked simultaneously and also allows even cooking.
Cons: Baked hijab tends to have a softer texture and may not have the same level of crispiness as pan-fried or grilled versions. It also requires a longer cooking time.
It is often taken as a side dish to meals such as couscous, harira (a traditional soup), Moroccan salads, and mint tea.
Mhajab
Ingredients
For the Dough
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup warm water
- ¼ cup vegetable oil
- ½ teaspoon lemon juice
- oil for brushing and frying
For the Filling
- 1 cup beef or lamb
- 3 small potatoes
- 1 small onion(chopped)
- 4 small carrots
- 2 cloves garlic(minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- ¼ cup fresh cilantro or parsley(chopped)
- Salt and pepper to taste
Instructions
Making the Dough
- Add flour and salt in a large mixing bowl, gradually mix in warm water to form a dough, then add vegetable oil and vinegar/lemon juice as dough starts coming together; knead for 5-7 minutes until smooth, then divide into golf ball-sized portions, brushing with oil and covering with plastic wrap on a tray, letting them rest for 30 minutes to an hour.2 cups all-purpose flour
- Flatten the dough ball, roll it into a thin, translucent rectangle on a lightly oiled surface, folding sides to the center, then fold top and bottom to create a smaller square.¼ cup vegetable oil
- Your dough is ready.
Making the filling
- Cook and marinate the beef.1 cup beef or lamb
- Dice the carrots and potatoes add the spices, chopped onion and garlic, then stir fry for a few minutes.3 small potatoes, 4 small carrots
- Your filling is ready. Fill in your dough and serve warm.