Algerian Mahjouba Recipe

Introduction

Mahjouba is a traditional Algerian stuffed flatbread filled with a savory onion and tomato mixture. Crispy on the outside and soft inside, it makes a delicious snack or light meal. This recipe walks you through making both the dough and the flavorful filling from scratch.

Ingredients

• 4 medium onions (about 400g), peeled and sliced
• 5 medium tomatoes, peeled and chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 500g fine semolina
• 350ml water
• 1 teaspoon salt
• 200ml vegetable oil (for cooking and coating)
• Harissa, to serve

Instructions

1. Step 1: In a large pan, heat the olive oil over medium heat. Add the sliced onions and season with salt and pepper. Cook for 15 minutes, stirring occasionally until the onions soften and become translucent.
2. Step 2: Add the chopped tomatoes to the pan and continue cooking for another 15 minutes. Once done, divide the filling into 10 large spoonfuls and set aside to cool.
3. Step 3: In a stand mixer bowl fitted with a hook attachment, combine the semolina and salt. On low speed, gradually add the water and knead for 10 minutes until the dough becomes lighter in color and slightly wet.
4. Step 4: Cover the dough with cling film and let it rest for 20 minutes. Then, divide the dough into 10 equal pieces, coating your hands with oil to prevent sticking.
5. Step 5: Oil a baking sheet and place the dough pieces on it. Let them rest for another 10 minutes while you prepare to cook.
6. Step 6: Heat a large non-stick crepe pan over medium heat and lightly oil it. Generously oil your work surface.
7. Step 7: Take one piece of dough and flatten it with your oiled hands into a thin square. Place it onto the hot pan.
8. Step 8: Add one large tablespoon of the onion and tomato filling onto the dough, then fold the edges over to form a square parcel.
9. Step 9: Cook the mahjouba for about 5 minutes on each side until golden and crisp. Repeat with remaining dough and filling.
10. Step 10: Serve the mahjoubas warm with harissa on the side for added heat.

Tips & Variations

• For a softer dough, you can replace part of the water with milk or add a tablespoon of olive oil into the dough mixture.
• If you prefer spicier filling, stir a bit of chili powder or harissa directly into the tomato and onion mixture while cooking.
• Use a non-stick crepe pan for even cooking and easier flipping.
• Try adding finely chopped fresh herbs like parsley or cilantro into the filling for extra freshness.
• Make multiple pans at once if you want to speed up cooking, once you are comfortable with the folding process.

Storage

Mahjoubas are best eaten warm but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a pan or oven to maintain their crispiness. They also freeze well; just defrost and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a mixer?

Yes, you can knead the semolina, salt, and water mixture by hand for about 15 minutes until smooth and slightly wet. It may require a bit more effort but works just as well.

Is it necessary to peel the tomatoes and onions?

Peeling the tomatoes helps create a smoother filling without tough skins. Peeling onions is standard practice and helps with texture, but if preferred, you can leave skins on after thorough washing.

Algerian Mahjouba Recipe

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★★★★★

4.6 from 90 reviews

Mahjouba is a delicious traditional Algerian stuffed flatbread featuring a flavorful filling of slow-cooked onions and tomatoes encased in a tender fine semolina dough. Perfect as a savory snack or light meal, this recipe walks you through making the onion and tomato filling, preparing the semolina dough, and assembling and pan-cooking these delightful crepes to golden perfection.

• Author: Marco
• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10 Mahjoubas 1x
• Category: Snack
• Method: Frying
• Cuisine: Algerian

Ingredients

Scale 1x2x3x

Filling Ingredients

• 4 medium onions (about 400g), peeled & sliced
• 5 medium tomatoes, peeled & chopped
• 2 tbsp olive oil
• Salt & pepper, to taste

Dough Ingredients

• 500g fine semolina
• 350ml water
• 1 tsp salt

Other Ingredients

• 200ml vegetable oil (for greasing and cooking)
• Harissa, to serve

Instructions

1. Prepare the filling: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced onions along with salt and pepper to taste, and cook for 15 minutes, stirring occasionally, until the onions soften and become translucent. Add the chopped tomatoes and cook for another 15 minutes until the mixture thickens. Remove from heat and divide the filling into 10 portions. Allow to cool.
2. Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine 500g fine semolina and 1 teaspoon salt. On low speed, gradually add 350ml water and knead for about 10 minutes. The dough should become lighter in color and slightly wet. Cover the bowl with cling film and let the dough rest for 20 minutes.
3. Divide and rest the dough: After resting, lightly oil your hands and divide the dough into 10 equal pieces. Coat a baking sheet with vegetable oil and place the dough portions on it. Let them rest for an additional 10 minutes.
4. Assemble and cook the Mahjouba: Heat a large non-stick crepe pan over medium heat and brush lightly with oil. Generously oil your clean work surface. Take one piece of dough and flatten it on the oiled surface using your oiled hand to shape it. Transfer the flattened dough onto the heated pan. Spoon one large tablespoonful of the onion and tomato filling onto the dough and fold it over to form a square packet.
5. Cook both sides: Cook the filled Mahjouba for about 5 minutes on each side, until golden and cooked through. Repeat with remaining dough and filling.
6. Serve: Serve the Mahjoubas warm, accompanied by harissa as a spicy condiment. They can be frozen and reheated before serving.

Notes

• Using three pans simultaneously can speed up the cooking process but requires some practice.
• Make sure to oil your hands and work surface generously to prevent sticking when shaping the dough.
• The dough is intentionally slightly wet and soft to achieve the correct texture.
• Mahjouba can be frozen and reheated to enjoy later, making it convenient for meal prep.
• Adjust seasoning of the filling according to personal taste, and harissa adds a nice spicy kick when served.

Keywords: Algerian Mahjouba, Mahjouba recipe, stuffed flatbread, Algerian snack, semolina dough, onion and tomato filling