About this dish
Mhajeb is a popular Algerian street food made from thin, folded flatbread filled with a savory mixture of tomatoes, onions, and peppers, cooked on a hot griddle until golden and crisp.
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Ingredients
🌾2 cups fine semolina (or a mix of semolina and plain flour)
🧂1 teaspoon salt
💧Warm water, enough to form a soft dough (approximately ¾ cup)
🫒Vegetable or olive oil, for kneading and cooking
🍅3 ripe tomatoes, finely chopped
🧅2 medium onions, finely chopped
🫑2 green peppers, finely chopped
🌶️1 fresh chili pepper, finely chopped (optional, to taste)
🧄2 cloves garlic, minced
🫙1 tablespoon tomato paste
🌿Salt, black pepper, and cumin to taste
Method
Serves 41
Combine the semolina and salt in a large bowl. Gradually add warm water and mix until a soft, pliable dough forms. Knead well for several minutes, incorporating a little oil to keep the dough smooth. Cover and rest for at least 30 minutes.2
While the dough rests, prepare the filling: heat a little oil in a pan over medium heat and gently cook the onions until softened. Add the garlic, peppers, and chili if using, and cook for a further few minutes.3
Stir in the chopped tomatoes and tomato paste. Season with salt, black pepper, and cumin. Cook the mixture over medium-low heat, stirring occasionally, until it is thick and most of the liquid has evaporated. Set aside to cool slightly.4
Divide the dough into equal portions, roughly the size of a golf ball. On a lightly oiled surface, use your hands to stretch and flatten each portion into a very thin round or square sheet — the dough should be nearly translucent.5
Place a few spoonfuls of the filling in the center of the flattened dough. Fold one side of the dough over the filling, then fold the opposite side over to create a layered parcel. Repeat to form a neat square or rectangle, enclosing the filling completely.6
Heat a dry or very lightly oiled flat griddle or heavy frying pan over medium heat. Place the mhajeb onto the griddle and cook for 2–4 minutes on each side, pressing gently, until each side is golden brown and the dough is cooked through.7
Repeat with the remaining dough and filling. Serve hot, straight from the griddle.✓ What Makes it Authentic
Mhajeb is widely associated with western Algeria, particularly the region around Tlemcen, though it is enjoyed throughout the country. It is a common street food sold at markets and by roadside vendors, and is also prepared at home, particularly for family gatherings and casual meals.
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