Algerian recipe
How to make Mhadjeb
محجب (mahdjouba)
Southern and eastern Algeria, such as Biskra and Touggourt; now eaten everywhere
A very thin semolina dough, stretched by hand, filled with a spicy mixture of onion, tomato and pepper, folded into a square and cooked on a griddle. The name means 'veiled' or 'covered'.
Ingredients
- 500 g fine semolina
- 1 teaspoon salt
- About 300 ml warm water
- Sunflower oil for stretching and cooking
- For the filling: 3 onions, finely chopped
- 3 tomatoes, peeled and chopped
- 1 green pepper, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon paprika, half a teaspoon ground cumin and a pinch of chilli
- Salt and black pepper
Method
- Make the filling: soften the onions in 3 tablespoons of oil for 10 minutes, add the pepper, garlic, tomatoes and spices and cook for 15 to 20 minutes until thick and dry. Leave to cool.
- Mix the semolina and salt, then add the water little by little and knead for 10 to 15 minutes into a soft, very smooth dough.
- Divide the dough into 12 balls, coat them in oil and leave to rest, covered, for 15 minutes.
- On an oiled surface, press and stretch each ball with oiled hands into a very thin sheet. Spread a spoonful of filling in the middle and fold the sides over to make a square parcel.
- Cook the squares on a hot, lightly oiled frying pan or griddle for 2 to 3 minutes on each side, until golden. Serve warm.
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