Algerian
Mhadjeb
Algerian semolina flatbreads with tomato and onion
Layered Algerian semolina flatbreads folded around a spicy cooked tomato and onion filling.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Algerian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Mhadjeb
Ingredients
Main
Method
- 1
Knead semolina, flour, salt and water into a soft elastic dough, oil it and rest.
- 2
Cook onions, garlic, tomatoes and harissa until the filling is thick and dry, then cool.
- 3
Stretch each oiled dough ball paper-thin, place filling in the centre and fold into a square.
- 4
Cook on a hot dry griddle, turning, until both sides are spotted and crisp.
Mhadjeb are Algerian layered semolina flatbreads folded around a cooked onion, tomato and chilli filling.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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