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Mhadjeb

Kaoutar
The Mahajeb dish is one of the oldest Algerian dishes that is still prepared to this day and is very popular not only in Algeria but also in many Arab countries. The preparation of Mhajeb has spread in some Western countries because of the many nutritional benefits it contains; It consists of a dough made of flour and semolina, stuffed with cooked vegetables and drizzled with olive oil
Print Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Servings 0

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
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