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Mhajeb, a staple in Algerian households for many years, is particularly popular in the eastern regions of the country. It is made from a semolina dough and filled with a savoury blend of tomatoes, onions, and spices, creating the perfect balance of flavour and simplicity. Mhajeb is typically vegan and is often enjoyed as a street food snack or part of a homemade meal. Its versatility allows it to cater to different tastes and dietary preferences, making it a favourite among families.
Ingredients
For The Dough
The dough for mhajeb is traditionally made from semolina, which gives the flatbread its unique texture and flavour. To prepare the dough, you'll need:
- 2 cups of semolina, fine.
- 1/2 cup all-purpose flour.
- 1/2 teaspoon of salt.
- 1 cup of warm water.
- 2 teaspoons of olive oil.
For Filling
Mhajeb's customary filling is a tasty combination of:
- 4 ripe tomatoes, cut finely.
- 2 onions, cut coarsely.
- 2 minced garlic cloves.
- 1 tablespoon of olive oil.
- Season with salt and pepper.
- Chopped fresh herbs, such as cilantro or parsley, are optional.
Also read: Craving Garlic Bread? 3 Types Of Stuffed Garlic Bread To Try At Home
Preparing The Dough
Making the dough is the initial stage in creating mhajeb. In a large mixing basin, mix the flour or semolina with a pinch of salt. Add water gradually while continuing to stir until a soft, smooth dough forms. Add water gradually, since the amount needed will vary significantly depending on the type of flour used. Once all the ingredients are incorporated, knead the dough for only about five to ten minutes, until it becomes smooth, elastic, and slightly soft. After the kneading, the dough must be left to rise by covering it with cloth and leaving it for at least 30 minutes. Once the dough has had time to rest, roll it into golf-ball-sized pieces. When the time comes to put the mhajeb together, take one ball and carefully flatten it before using a rolling pin to roll it out. A thin layer that serves as the foundation for your filling is what you want.
Image Credit: Freepik
Preparing The Filling
In a frying pan, heat 1 tablespoon of oil over medium heat to begin. After adding the finely chopped onions, cook them for approximately five minutes, or until they are transparent. Add the chopped tomatoes and bell peppers to the skillet when the onions have softened. To allow the ingredients to soften and combine, cook this mixture for another five to ten minutes. Finally mix spices in it—cumin, paprika, and black pepper—to give better taste to the mhajeb. At this point, add the finely chopped chilli peppers. Make sure the spices uniformly coat the vegetables by giving everything a good stir. Just before letting the filling cool, toss in some freshly chopped coriander for extra freshness.
Cooking The Mhajeb
Now that you have your filling and dough ready, it's time to put the mhajeb together. Place a spoonful of the veggie filling in the middle of one rolled-out circle of dough. To completely wrap the filling, fold the dough's edges over it to form a pocket-like shape. To firmly seal the mhajeb, gently press down on the edges. You must cook the mhajeb after they have all been formed. Heat a non-stick pan and lightly grease it with some oil, and place the pan on medium and high flame. Each mhajeb should be cooked for 3–4 minutes on each side, or until crispy and golden brown. To ensure a precisely cooked texture, be careful to adjust the heat as needed to prevent burning.
Image Credit: Wikimedia Commons
Serving And Pairing
When the difference between the crispy outside and the tender, flavourful within is at its best, mhajeb tastes best hot off the pan. It can be eaten as a main course, with a yoghurt dip or fresh salad, or as a filling snack by itself. Mhajeb is frequently consumed in Algeria as a light dinner or as a quick brunch. Furthermore, mhajeb may contain other components, like ground meat combined with spices or a range of seasonal vegetables, for those who want to experiment with different fillings. That is why it appears suitable for a very large number of diets and food restrictions.
Although this is a simple dish, it will offer you a fulfilling meal and at the same time respect Algeria’s cultural heritage. Mhajeb draws the palate with its rich flavours and pleasing texture, whether it is served at family gatherings or enjoyed as a hearty midweek meal.
