Imagine biting into a crispy, golden flatbread that's bursting with vibrant flavors of sautéed vegetables and aromatic spices - that's the magic of Mhajeb! These traditional Algerian stuffed flatbreads are not just a meal, but a culinary journey that transforms simple ingredients into a mouthwatering delicacy that will transport your taste buds straight to the bustling streets of North Africa. Get ready to impress your family and friends with this authentic recipe that's easier to make than you might think!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Algerian
Serves: 6 flatbreads
Ingredients
- 2 cups semolina flour
- 1 cup water
- 1/2 cup vegetable oil
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1 bell pepper, diced
- Salt and spices to taste
Instructions
- In a large mixing bowl, combine semolina flour with a pinch of salt. Gradually add water and knead into a smooth, elastic dough. Cover and let rest for 15 minutes to allow gluten to develop.
- While the dough rests, prepare the filling. Heat a skillet with a tablespoon of vegetable oil. Sauté finely chopped onions until translucent and golden.
- Add diced tomatoes and bell peppers to the skillet. Season with salt, ground cumin, and paprika. Cook the mixture until vegetables are soft and most liquid has evaporated, creating a thick filling. Set aside to cool.
- Divide the dough into 6 equal portions. Roll each portion into a thin, circular shape using a rolling pin on a lightly floured surface.
- Place a spoonful of the vegetable filling in the center of each dough circle. Carefully fold the edges to create a sealed rectangular or half-moon shaped pocket.
- Heat a large non-stick pan or griddle. Brush with vegetable oil and cook each mhajeb over medium heat for 3-4 minutes on each side until golden brown and crispy.
- Brush the cooked flatbreads with additional oil for extra flavor and shine. Serve hot, typically accompanied by a side of harissa or yogurt sauce.
Tips
- Knead the dough thoroughly to ensure a smooth, elastic texture that will create tender flatbreads.
- Let the dough rest for at least 15 minutes to allow the gluten to develop, which helps create a more pliable and easier-to-work-with dough.
- Make sure to cook the vegetable filling until most of the liquid has evaporated to prevent soggy flatbreads.
- Use a medium heat when cooking to ensure the flatbreads are golden brown and crispy on the outside while remaining soft inside.
- Don't overfill the flatbreads - a spoonful of filling is perfect to prevent tearing and ensure even cooking.
- Serve immediately for the best texture and flavor, ideally with a side of harissa or cool yogurt sauce to complement the spices.
- If you're not serving immediately, you can keep the mhajeb warm in a low-temperature oven, covered with a clean kitchen towel.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
