Mhadjeb
Mhadjeb, from above
VegVeganAlgeria

Mhadjeb

Stretched semolina squares stuffed with a jammy tomato and pepper filling. Algeria's crave worthy street bite.

90 minTime
10 gProtein each
mediumSpice
The stretched square2 chapters · 1 min read

Make it your way

Grandma's wayStretched semolina dough, tomato pepper filling, griddled.
The original
443kcalsame
10 gproteinsame
6 gfibresame
90minutessame

Classic mhadjeb.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Rava (semolina)2 cups fine semolina
Maida (all-purpose flour, plain flour)¾ cup
Wateras needed
Saltto taste
Onion3 large, thinly sliced
Tomato5, grated
Capsicum (green capsicum, green bell pepper)1 green pepper, chopped
Garlic3 cloves
Olive oil4 tbsp, for the filling
Paprika2 tsp
Red chilli powder (indian red chili powder)1 tsp
Cumin powder (ground cumin)1 tsp
Cooking oil (vegetable oil)for stretching and griddling

Method

4 steps
  1. 1Knead semolina, flour, salt and water for 10 minutes to a very soft, elastic dough. Divide into balls, coat with oil and rest 30 minutes.
  2. 2Cook onion slowly in olive oil, add pepper, garlic, tomato and spices and cook down until thick and jammy. Cool.
  3. 3On an oiled counter, stretch a ball into a large, see through sheet. Spread filling in the centre and fold into a square.
  4. 4Cook on a hot griddle, 3 minutes a side, until blistered and golden.
Serve it like this

Stack warm on a plate, cut in halves, with a glass of buttermilk or mint tea.

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Make it a meal

What goes with Mhadjeb: a bread or rice, a side, something to drink and something sweet.

With a main Chorba frik80 min
On the side Coconut chutney10 min
On the side Dahi tikhari10 min
To drink Neer mor8 min
To drink Moroccan mint tea15 min
Something sweet Kalb el louz90 min
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