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Mhadjeb (Algerian Stuffed Flatbread)

Mhadjeb is a type of thin, flaky Algerian pancake made from semolina and traditionally filled with onion, tomatoes, and even meat with harissa. To ensure the dough turns out well, it must be kneaded for a sufficient amount of time. It has been a favored recipe among Algerian households for many years, and the women of Algeria have perfected it. Its appeal comes from its simplicity and economical cost.

Source and licence

"Mhadjeb (Algerian Stuffed Flatbread)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Mhadjeb_(Algerian_Stuffed_Flatbread), revision 4519144), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Mhadjeb_(Algerian_Stuffed_Flatbread)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4519144

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Algeria. Associated with Algeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Combine the semolina, flour, and salt together in a bowl. Gradually stir in water with your hands until you get a smooth and soft dough.
  2. Wet a plastic bag in warm water, cover the dough while still dripping, and let it rest. Afterwards, uncover the dough and knead lightly for a few minutes.
  3. Coat your hands in oil, and shape the dough into balls, arranging them beside each other. Cover and allow to rest once more. These extra relaxation periods help to produce superior results.
  4. Peel the tomatoes, then dice them into small pieces.
  5. Heat some oil in a pan over medium-low heat. Add the onions, and stir regularly until they become translucent and soft.
  6. Add the diced tomatoes, seasonings, and salt. Cover the pan and allow the mixture to cook over low heat, stirring occasionally to prevent it from sticking.
  7. Let cool.
  8. On an oiled surface, roll out the first ball of dough and give it a light coating of oil.
  9. Place some filling in the center, and fold the dough over it on four sides to form a square.
  10. Lightly oil the top of the dough and move it to a hot pan over medium-low heat. Cook until the first side is well-browned, then flip it to the other side and brown again. Remove from the pan.
  11. Repeat the shaping and cooking process with the remaining dough and filling.
  12. Serve hot and enjoy!