Entree: Algeria – Constantine & East – محاجب ➤ M'hadjeb (Thin semolina-based flatbread stuffed with a spiced onion and tomato filling, pan-cooked until crisp)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 8 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 2 cups (280 g) fine semolina (regular or medium-fine)
- 1 cup (125 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 cup (240 ml) warm water, plus extra as needed
- 2 tbsp (30 ml) olive oil for dough
- 2 tbsp (30 ml) vegetable oil for dough handling and pan-cooking
- 2 tbsp (30 ml) olive oil for filling
- 2 medium onions, finely chopped, approx. 8 oz (225 g)
- 2 medium tomatoes, peeled and grated or finely chopped, approx. 10 oz (280 g)
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cumin
- 1/4–1/2 tsp (0.5–1 g) cayenne or harissa paste, adjust to taste
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1/2 cup (120 ml) warm water for dough stretching and brushing (separate from initial water)

Instructions

1. Make the dough: In a large bowl combine semolina, flour and 1 tsp (6 g) salt. Add 1 cup (240 ml) warm water and 2 tbsp (30 ml) olive oil; mix until you form a soft, slightly sticky dough. Knead 5–7 minutes until smooth. Cover and rest 30 minutes to relax the gluten.  
2. Prepare the filling: Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the chopped onions and sauté until soft and translucent, 6–8 minutes. Add the grated tomatoes, paprika, cumin, cayenne or harissa, 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper. Cook until mixture is thick and most liquid evaporates, about 10–12 minutes. Stir in chopped parsley, adjust seasoning, then remove from heat and cool slightly.  
3. Divide dough into 8 equal balls. Oil your work surface and hands lightly. Using your palms and a small amount of warm water to help, flatten each ball into a very thin round (about 8–9 inches / 20–23 cm), working from the center outward; you can also use a rolling pin but traditional technique stretches by hand. Brush with a thin film of oil or warm water as needed to prevent sticking.  
4. Spoon 2–3 tbsp (30–45 ml) filling onto the center of each thin round, spread leaving a small border, then fold edges over to form a square or envelope, sealing the filling inside. Gently flatten the folded parcel to even thickness.  
5. Heat a heavy skillet or griddle over medium heat and brush with a little vegetable oil. Cook each M'hadjeb 3–4 minutes per side until golden brown spots appear and the layers are cooked through and slightly crisp. Press gently with a spatula to ensure even browning.  
6. Transfer to a plate and keep warm under a cloth while cooking remaining pieces. Serve hot or warm with harissa, plain yogurt or a simple tomato salad.