Mhadjeb Algérien
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.
🧂 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)
👨🍳 Instructions
- 1
In a large bowl, combine all-purpose flour, semolina flour, and salt. Make a well in the center.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: You may need to add a little more oil between each mhadjeb for crispiness. - 10
Serve hot, cut into wedges if desired.
💡 Tip: Mhadjeb is best enjoyed fresh.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.