Mhajeb (Algerian Stuffed Flatbreads)

Serves: 8

main vegetarian algerian tomato

Ingredients

Filling

  • 4 tbsp extra virgin olive oil
  • 400 g onions
  • 4 large garlic cloves
  • 25 g tomato paste
  • 25 g harissa
  • 1 tsp ras el hanout
  • 0.5 tsp freshly ground pepper
  • 1 tsp salt
  • 400 g plum tomatoes

Dough

  • 300 g fine semolina flour
  • 100 g plain flour
  • 8 g salt
  • 210 ml water
  • 2 tbsp olive oil

Instructions

Filling

  1. Heat the oil in a pan over medium-low heat. Finely chop the onion and sauté until golden (10-12 minutes).
  2. Finely grate the garlic, add to the pan and cook for 1 minute until aromatic.
  3. Stir in the tomato paste, harissa, ras el hanout, and pepper. Once fragrant, add the salt and plum tomatoes, crushing them with a spoon.
  4. Bring to a boil, then reduce the heat and cook for around 20 minutes, stirring often, until the liquid has reduced entirely.
  5. Set aside and allow to cool to room temperature.

Dough

  1. Mix together the ingredients for the dough, tip it out onto a clean work surface, and knead it for around 10 minutes until smooth.
  2. Divide the dough into 8 equal pieces (75-80g each). Grease a baking tray with a little oil, then shape the dough pieces into balls, coat each with a little oil as well, and place them on the tray.
  3. Cover the tray with a reusable plastic bag or damp kitchen towel and let the dough rest for 30 minutes.
  4. Preheat a heavy-bottom pan over medium heat.
  5. Coat a smooth work surface with 1 tablespoon of oil and place one dough ball on top. Using your hands, press and stretch the dough into a square thin enough that you can easily see the work surface through it, roughly 35cm x 35cm.
  6. Fold the left and right side towards each other so that they just about meet in the middle. Then add 1 large tablespoon of the filling in the middle and spread it out into a square, leaving a little bit of space towards the left and right edge.
  7. Fold the top edge towards the centre, then fold over the bottom edge to seal it, gently pressing it around the sides to prevent the filling from squeezing out.
  8. Bake the Mhajeb in the hot pan for 1-2 minutes until the bottom side has dark golden spots all over. Flip it, cook for 1-2 minutes more, then transfer to a plate and cover with a clean towel to soften and keep warm. Repeat with the rest and serve warm.

Notes

Freeze leftover cooked Mhajeb. To thaw them, simply place them in a 220°C preheated oven (200°C fan) from frozen and heat for 10-15 minutes.

Leftover dough can be refrigerated and stretched out and filled the next day.