Mhajab
Mhajab is a type of flatbread known for its thin and flaky texture, originating from North Africa.
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.
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