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Mhadjeb Algérienne
Algerian Savory Crepes
Mhadjeb are thin, savory crepes, often filled with a spiced tomato and onion mixture. They are a popular street food and snack in Algeria, known for their delicious, slightly chewy texture and rich flavor.
🧂 Ingrédients
- 250 g Semolina flour (fine)
- 250 g All-purpose flour
- 1 tsp Salt
- approx. 400 ml Warm water(for dough)
- 4 tbsp Olive oil(for dough and cooking)
- 2 large Onions(finely chopped)
- 3 cloves Garlic(minced)
- 400 g Tomatoes(canned crushed or pureed)
- 1 tbsp Tomato paste
- 1 tsp Harissa paste(or to taste)
- 1 tsp Cumin
- 0.5 tsp Coriander
- 0.5 tsp Paprika
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh cilantro or parsley(chopped, for filling)
👨🍳 Instructions
- 1
For the dough: In a large bowl, combine semolina flour, all-purpose flour, and salt. Gradually add warm water while mixing until a soft, pliable dough forms. Knead for about 10 minutes until smooth and elastic. Lightly oil the dough, cover, and let it rest for at least 30 minutes.
- 2
For the filling: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onions and sauté until softened and translucent, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Stir in the crushed tomatoes, tomato paste, harissa paste, cumin, coriander, paprika, salt, and pepper. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens. Stir in the chopped cilantro or parsley. Let the filling cool slightly.
- 4
Divide the rested dough into 8 equal portions. Roll each portion into a ball. Lightly oil your hands and a clean surface.
- 5
Take one dough ball and flatten it. Using your fingertips, stretch and spread the dough very thinly into a large circle, like a crepe. This requires practice and patience.
- 6
Place a spoonful of the filling in the center of the stretched dough. Fold the edges of the dough over the filling to create a square or rectangular parcel. You can also fold it in half like a turnover.
- 7
Heat a lightly oiled non-stick pan or griddle over medium heat. Carefully place the filled mhadjeb onto the hot pan. Cook for about 3-5 minutes per side, until golden brown and cooked through.
- 8
Repeat the stretching, filling, and cooking process with the remaining dough and filling.
💡 Conseils de pro
- ✓The key to good mhadjeb is stretching the dough very thinly. This takes practice. If it tears, you can patch it.
- ✓Use a non-stick pan to prevent sticking.
- ✓Adjust the harissa for your desired level of heat.
- ✓Serve hot as a snack, appetizer, or light meal.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add cooked ground meat (lamb or beef) to the filling.
- Incorporate finely chopped bell peppers or zucchini into the filling.
- For a simpler version, some recipes omit the harissa and focus on a spiced tomato and onion filling.