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Mhadjeb Algérien

Name: Mhadjeb Algérien
Prep time: PT30 minutes
Cook time: PT40 minutes
Total time: PT1 hour 10 minutes
Yield: 8
Cuisine: Algeria
Ingredients: 500 g All-purpose flour; 100 g Semolina flour; 350 ml Warm water (approximately); 1 tsp Salt; 2 tbsp Olive oil (for dough, plus more for cooking); 2 medium Onions (finely chopped); 400 g Tomatoes (canned crushed or finely chopped fresh); 2 cloves Garlic (minced); 1-2 tbsp Harissa (or to taste); 1 tsp Cumin; 1/2 tsp Coriander powder; 1/2 tsp Salt (for filling, or to taste); 1/4 tsp Black pepper (freshly ground)

Mhadjeb is a popular Algerian layered flatbread, often filled with a spicy tomato and onion mixture. It's characterized by its flaky texture and savory, slightly tangy filling, making it a beloved snack or light meal.

준비 시간30 minutes

조리 시간40 minutes

총 시간1 hour 10 minutes

1회 제공량8

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
In a large bowl, combine all-purpose flour, semolina flour, and salt. Make a well in the center.
💡 전문가 팁: Using semolina adds a nice texture to the dough.
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.
💡 전문가 팁: The dough should be slightly sticky but manageable.
3
Cover the dough and let it rest for at least 30 minutes. Meanwhile, prepare the filling.
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
Add minced garlic, crushed tomatoes, harissa, cumin, coriander, salt, and pepper. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
💡 전문가 팁: Adjust harissa for desired spiciness. The filling should be moist but not watery.
6
Divide the rested dough into 8 equal portions. Roll each portion into a thin circle, about 20-25 cm in diameter.
💡 전문가 팁: Work on a lightly floured surface. Roll as thinly as possible.
7
Place a thin layer of the tomato filling over half of each dough circle, leaving a small border.
💡 전문가 팁: Don't overfill, as it can make folding difficult.
8
Fold the other half of the dough over the filling to create a half-moon shape. Gently press the edges to seal.
💡 전문가 팁: Ensure the filling is enclosed.
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.
💡 전문가 팁: You may need to add a little more oil between each mhadjeb for crispiness.
10
Serve hot, cut into wedges if desired.
💡 전문가 팁: Mhadjeb is best enjoyed fresh.

요리 기록 추적

💡 전문가 팁

✓For extra flaky layers, you can brush each rolled-out dough with a little melted butter or oil before adding the filling and folding.
✓If the dough is too sticky, add a little more flour; if too dry, add a touch more water.
✓The filling can be made ahead of time and refrigerated.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add finely chopped bell peppers or zucchini to the filling.
For a vegetarian option without harissa, use a blend of spices like paprika, turmeric, and ginger.
Some variations include a sprinkle of cheese in the filling.