👨‍🍳 作り方

1. 1

   In a large bowl, combine all-purpose flour, semolina flour, and salt. Make a well in the center.

   💡 プロのコツ: Using semolina adds a nice texture to the dough.
2. 2

   Pour in the olive oil and gradually add warm water, mixing until a soft, pliable dough forms. Knead for about 5-7 minutes until smooth.

   💡 プロのコツ: The dough should be slightly sticky but manageable.
3. 3

   Cover the dough and let it rest for at least 30 minutes. Meanwhile, prepare the filling.

4. 4

   Heat 2 tablespoons of olive oil in a pan over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.

5. 5

   Add minced garlic, crushed tomatoes, harissa, cumin, coriander, salt, and pepper. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens.

   💡 プロのコツ: Adjust harissa for desired spiciness. The filling should be moist but not watery.
6. 6

   Divide the rested dough into 8 equal portions. Roll each portion into a thin circle, about 20-25 cm in diameter.

   💡 プロのコツ: Work on a lightly floured surface. Roll as thinly as possible.
7. 7

   Place a thin layer of the tomato filling over half of each dough circle, leaving a small border.

   💡 プロのコツ: Don't overfill, as it can make folding difficult.
8. 8

   Fold the other half of the dough over the filling to create a half-moon shape. Gently press the edges to seal.

   💡 プロのコツ: Ensure the filling is enclosed.
9. 9

   Heat a lightly oiled non-stick skillet or griddle over medium heat. Cook each mhadjeb for 3-5 minutes per side, until golden brown and cooked through.

   💡 プロのコツ: You may need to add a little more oil between each mhadjeb for crispiness.
10. 10

    Serve hot, cut into wedges if desired.

    💡 プロのコツ: Mhadjeb is best enjoyed fresh.