Mhadjeb Algérienne

Name: Mhadjeb Algérienne
Prep time: PT30 minutes
Cook time: PT45 minutes
Total time: PT1 hour 15 minutes
Yield: 8
Cuisine: Algeria
Ingredients: 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)

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.

準備時間30 minutes

調理時間45 minutes

合計時間1 hour 15 minutes

分量8

難易度Hard

オリジナル· Feb 8

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👨‍🍳 作り方

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.

調理履歴を記録する

💡 プロのコツ

✓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.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

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.