Mhajeb (Algerian Stuffed Flatbreads)
Mhajeb, also known as Mhadjeb or Mahdjouba, is a traditional Algerian flatbread filled with a savory mixture of caramelized onions, tomatoes, and spices. This delicious and satisfying dish is a staple in Algerian cuisine, often enjoyed as a street food snack or as a light meal at home. With a golden exterior and flavorful filling, Mhajeb is a popular treat that showcases the rich culinary traditions of North Africa.
Equipment
- Heavy-Bottomed Frying Pan, (I use the Lodge Cast Iron Skillet)
Ingredients
Filling
- 4 tbsp extra virgin olive oil
- 2 large onions (400g)
- 4 large garlic cloves
- 1 tbsp tomato paste (25g)
- 1 tbsp harissa (25g)
- 1 tsp ras el hanout
- 1/2 tsp freshly ground pepper
- 1 tsp salt (7g)
- 1 x 400g can plum tomatoes
Dough
- 300 g fine semolina flour
- 100 g plain flour
- 8 g salt
- 210 ml water
- 2 tbsp olive oil (20g)
Instructions
- To make the filling, heat the oil in a pan over medium-low heat. Finely chop the onion and sauté until golden (10-12 minutes).
- Finely grate the garlic, add to the pan and cook for 1 minute until aromatic. Then stir in the tomato paste, harissa, ras el hanout and pepper. Once fragrant add the salt and plum tomatoes, crushing them with a spoon. Bring to a boil, then reduce the heat and cook for around 20 minutes, stirring often, until the liquid has reduced entirely. Set aside and allow to cool to room temperature.
- Meanwhile, mix together the ingredients for the dough, tip it out onto a clean work surface and knead it for around 10 minutes until smooth. Divide the dough into 8 equal pieces (75-80g each). Grease a baking tray with a little oil, then shape the dough pieces into balls, coat each with a little oil as well and place them on the tray. Cover the tray with a reusable plastic bag or damp kitchen towel and let the dough rest for 30 minutes.
- Preheat a heavy-bottom pan over medium heat. Coat a smooth work surface with 1 tablespoon of oil and place one dough ball on top. Using your hands, press and stretch the dough into a square thin enough that you can easily see the work surface through it, roughly 35cm x 35cm. Fold the left and right side towards each other so that they just about meet in the middle. Then add 1 large tablespoon of the filling in the middle and spread it out into a square, leaving a little bit of space towards the left and right edge. Fold the top edge towards the centre, then fold over the bottom edge to seal it, gently pressing it around the sides to prevent the filling from squeezing out.
- Bake the Mhajeb in the hot pan for 1-2 minutes until the bottom side has dark golden spots all over. Flip it, cook for 1-2 minutes more, then transfer to a plate and cover with a clean towel to soften and keep warm. Repeat with the rest and serve warm.
Notes
Freeze leftover cooked Mhajeb. To thaw them, simply place them in a 220°C preheated oven (200°C fan) from frozen and heat for 10-15 minutes. Or store them for 1-2 days in an airtight container at room temperature.
Leftover dough can be refrigerated and stretched out and filled the next day.