Mhadjeb (Stuffed Semolina Flatbread with Tomato and Onion) (بجاهم)
The Quirky Foodster Team
Ingredients
- Fine semolina — 300 g (2 cups)
- All-purpose flour — 50 g (1/3 cup)
- Warm water — 200 ml (3/4 cup plus 1 tbsp)
- Salt — 6 g (1 tsp)
- Vegetable oil — 60 ml (1/4 cup)
- Onion, finely chopped — 150 g (1 medium)
- Tomatoes, finely chopped — 200 g (1 1/3 cups)
- Paprika — 3 g (1/2 tsp)
- Ground cumin — 3 g (1/2 tsp)
Method
- Combine semolina, flour, salt and warm water into a soft, elastic dough; knead well for 8-10 minutes.
- Cover with oil and let rest for 20-30 minutes.
- Meanwhile, cook the onion and tomato with paprika and cumin in a pan until softened into a thick, spiced filling; let cool.
- Divide the dough into portions and stretch each very thin on an oiled surface.
- Spread a portion of the tomato-onion filling over the stretched dough, then fold into a square or rectangular parcel.
- Cook on a hot, lightly oiled griddle or pan for 3-4 minutes per side until golden and slightly crisp.
Introduction: Folded semolina flatbread stuffed with a spiced tomato and onion filling, pan-cooked until golden and slightly crisp at the edges.
Cultural Background: Mhadjeb is a favourite Algerian street food, sold hot from stalls especially in the morning and evening, and just as commonly made at home for a quick, satisfying meal.
Tips: Stretch the dough as thin as possible, similar to strudel pastry, for the best texture. Let the filling cool before assembling to make folding easier.
Variations: Add a fried egg on top just before folding for a heartier version. Include finely chopped chilli in the filling for a spicier mhadjeb.
Vegetarian/Vegan: Naturally vegetarian and vegan as written.
Serving Suggestions: Serve hot, straight off the griddle, ideally with a cup of mint tea.
Storage: Refrigerate cooked mhadjeb for up to 2 days.
Reheating: Reheat in a dry pan over medium heat to restore crispness; avoid microwaving.
Nutrition: 310 kcal | Protein 7g | Carbs 48g | Fat 10g
FAQs:
Q: Why is my dough tearing while stretching?
A: This usually means the dough needs a longer rest, or more oil while stretching to keep it pliable.
Q: Can mhadjeb be frozen?
A: Yes, freeze cooked and cooled mhadjeb, then reheat directly in a hot pan from frozen.
- Fine semolina — 300 g (2 cups)
- All-purpose flour — 50 g (1/3 cup)
- Warm water — 200 ml (3/4 cup plus 1 tbsp)
- Salt — 6 g (1 tsp)
- Vegetable oil — 60 ml (1/4 cup)
- Onion, finely chopped — 150 g (1 medium)
- Tomatoes, finely chopped — 200 g (1 1/3 cups)
- Paprika — 3 g (1/2 tsp)
- Ground cumin — 3 g (1/2 tsp)
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