Mhadjeb

A thin, elastic dough that becomes translucent under your fingers, enclosing a spicy compote of onions and tomatoes. When cooked, the flatbread browns and the aromas of candied vegetables escape with every bite.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 753
• Protein: 18 g
• Carbs: 104 g
• Fat: 27 g

Ingredients

• 500 g Durum wheat semolina ( fine )
• 300 ml Mineral water ( lukewarm )
• 10 g Gray sea salt
• 4 piece Yellow onion ( finely sliced )
• 3 piece Round tomato ( peeled and crushed )
• 1 piece Hot chili pepper ( chopped )
• 100 ml Sunflower oil ( for shaping and filling )
• 1 tsp Sweet paprika
• 1 tbsp Tomato paste

Instructions

1. Kneading the dough

   Mix the durum wheat semolina and salt. Gradually pour in the water while kneading vigorously. The dough should become smooth, elastic, and no longer stick to your hands. It should have a pearly texture.

2. Preparing the filling

   Sauté the sliced onions in oil. Add the crushed tomatoes, tomato paste, chili, and paprika. Simmer over low heat until the sauce is thick and the oil rises to the surface. No water should remain.

3. Shaping the balls

   Divide the dough into small egg-sized balls. Brush them with oil and let them rest under a cloth. Resting is crucial so the dough stretches without tearing.

4. Stretching and folding

   Oil the work surface. Flatten a ball with the palm of your hand until it is almost transparent. Place a spoonful of filling in the center, then fold into a square to trap the filling.

5. Griddle cooking

   Heat a pan or griddle. Place the mhadjeb and cook for 2 minutes per side. The dough should puff up slightly and show golden, crispy spots.

Chef's tips

• If the dough tears, it lacks kneading or resting time.
• The filling must be completely cold before stuffing, otherwise it will pierce the dough.
• Use plenty of oil on your hands to stretch the dough; it should glide.

Storage

Keeps for 2 days in the fridge. Reheat in a pan without fat to restore the crispness.