Mhadjeb
Ingredients
- 500 gDurum wheat semolina (fine)
- 300 mlMineral water (lukewarm)
- 10 gGray sea salt
- 4 pcYellow onion (finely sliced)
- 3 pcRound tomato (peeled and crushed)
- 1 pcHot chili pepper (chopped)
- 100 mlSunflower oil (for shaping and filling)
- 1 tspSweet paprika
- 1 tbspTomato paste
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan without fat to restore the crispness.
