Mhadjeb (Stuffed Semolina Flatbread)
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The Tale of Mhadjeb (Stuffed Semolina Flatbread)
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Mhadjeb, a semolina flatbread folded around a spiced onion-and-tomato filling, has deep roots in Algeria's Berber culinary traditions, though its precise origins aren't well documented. Folk legend credits its invention to a reclusive woman named Mahjouba, though this is likely more legend than history. Today it's a beloved Algerian street food.
Ingredients
Scale:· 6 servings
- 3 cups fine semolina
- 1 cup warm water
- 1 tsp salt
- 1/4 cup vegetable oil, plus more for cooking
- 4 tomatoes, finely chopped
- 1 onion, finely chopped
- 1 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp cumin
Instructions
- 1Knead semolina, warm water, salt, and oil into a smooth, elastic dough; rest 20 minutes.
- 2For the filling, cook onion, tomatoes, tomato paste, paprika, and cumin down into a thick, dry paste; let cool.
- 3Divide dough into balls, oil your hands, and stretch each ball into a thin square on an oiled surface.
- 4Spread a spoonful of filling down the center and fold the sides over to enclose it, forming a rectangle.
- 5Cook on a hot, lightly oiled griddle 3-4 minutes per side until golden and crisp.
- 6Serve warm, cut into pieces.
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