Entree: Algeria – Oran & West – محاجب ➤ Mhajeb (Thin semolina flatbreads folded around a spiced onion-tomato filling, pan-griddled until crisp)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 6 min

Additional 45 min

Total 1 hr 10 min

Ingredients

- Dough:
  - 2 cups (300 g) fine semolina
  - 1 cup (125 g) all-purpose flour
  - 1 1/4 tsp (6 g) fine salt
  - 1 1/4 cups (300 ml) warm water, plus extra as needed
  - 2 tbsp (30 ml) olive oil, plus extra for cooking
- Filling:
  - 2 tbsp (30 ml) olive oil
  - 2 large onions, thinly sliced (about 12 oz / 340 g)
  - 2 medium tomatoes, finely diced (about 12 oz / 340 g)
  - 1 small green bell pepper, finely diced (about 6 oz / 170 g) optional
  - 2 cloves garlic, minced
  - 1 tsp (2 g) sweet paprika
  - 1 tsp (2 g) ground cumin
  - 1/2 tsp (1 g) chili flakes or 1 tsp (5 g) harissa paste, adjusted to taste
  - 1/4 cup (15 g) chopped fresh parsley
  - 1 tsp (5 g) salt, or to taste
  - 1/2 tsp (1 g) ground black pepper
- To cook and serve:
  - Additional olive oil or vegetable oil for griddling, about 2–4 tbsp (30–60 ml)
  - Lemon wedges for serving (optional)

Instructions

1. Make the dough: combine semolina, flour, and salt in a bowl. Gradually add warm water while mixing until a soft, slightly tacky dough forms. Add 2 tbsp olive oil and knead briefly to incorporate. Cover and rest 30–45 minutes so the semolina hydrates.
2. Prepare the filling: heat 2 tbsp olive oil in a skillet over medium heat. Add sliced onions and a pinch of salt; cook until softened and starting to caramelize, about 8–10 minutes. Add garlic and cook 1 minute. Stir in diced tomatoes and bell pepper, then add paprika, cumin, chili or harissa, salt, and pepper. Simmer until mixture is thick and most moisture has evaporated, about 10–12 minutes. Stir in chopped parsley, adjust seasoning, and cool slightly.
3. Shape and fill mhajeb: divide dough into 8 equal balls. On a lightly oiled surface, flatten each ball into a very thin circle (about 8–9 inches / 20–23 cm). Spoon a thin line or handful of filling across the center of the circle, leaving edges free. Fold edges over the filling into a square or layered envelope, sealing the seams.
4. Cook on a griddle: heat a heavy skillet or griddle over medium-high heat and brush lightly with oil. Cook each folded mhajeb 2–3 minutes per side, pressing gently, until golden brown and crisp in spots. Add more oil as needed between batches.
5. Serve: cut into pieces and serve hot with lemon wedges or a side of harissa or yogurt if desired.