Mhadjeb (Algerian Stuffed Semolina Crepes)
Local name: محاجب
In short: Thin semolina crepes folded around a filling of onion, tomato and pepper, then griddled until crisp. A popular Algerian street snack. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 45 min
- Resting
- 30 min
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Mhadjeb are folded semolina flatbreads stuffed with a slow-cooked mix of onion, tomato and pepper, and they are one of Algeria's favorite street snacks. The dough is just semolina, water and salt, kneaded smooth, stretched thin and filled, then folded into squares and cooked on a griddle until crisp and golden. Vendors serve them hot in paper, and many Algerians eat them for breakfast or an evening meal, with mint tea.
Instructions
- Heat the olive oil in a wide pan and cook the onions for 8 minutes until soft. Add the peppers, chili and garlic and cook for 5 minutes.
- Stir in the tomatoes, paprika, cumin, salt and pepper. Simmer for 15 to 20 minutes, stirring, until the mixture is very thick and almost dry. Let it cool.
- Mix the semolina and salt in a bowl. Add the warm water a little at a time and knead for 10 minutes until the dough is smooth and elastic. Cover and rest for 30 minutes.
- Divide the dough into 8 balls. On an oiled surface, flatten each with oiled hands into a thin square about 20 cm (8 in) wide, as thin as you can without tearing.
- Spoon a few tablespoons of filling onto the center of a square. Fold in the four sides like an envelope to make a neat packet about 10 cm (4 in) across. Repeat with the rest.
- Heat a heavy skillet over medium heat with 1 tsp oil. Cook the packets for 3 to 4 minutes per side, pressing gently, until deep golden and crisp. Serve hot.
Tips
- Make sure the filling is thick and cool. A wet filling tears the dough and makes the packets soggy from the inside.
- Stretch the dough on an oiled surface rather than a floured one. If it tears, patch the hole with a small piece of dough.
Questions and answers
Can I freeze mhadjeb?
Yes. Cook them, cool completely and freeze for up to 2 months. Reheat in a dry skillet for about 3 minutes per side.
What other fillings can I use?
Sauteed spinach with garlic, or mashed potato with cumin and herbs, are good choices. Whatever the filling, keep it dry.
Is mhadjeb vegan?
Yes, as written. It is made from semolina, oil and vegetables, with no animal products.
How long does it take to make Mhadjeb (Algerian Stuffed Semolina Crepes)?
About 1 h 25 min in total: 40 min of preparation and 45 min of cooking.
How many calories are in Mhadjeb (Algerian Stuffed Semolina Crepes)?
About 580 kcal per serving, with 14 g of protein, 85 g of carbohydrates and 18 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 85 g |
| Fat | 18 g |
| Fiber | 7 g |
| Sugar | 10 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
