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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/algerian-mahjouba-recipe/