Mhadjeb (Algerian Stuffed Crepes)
Do you remember those summer mornings at grandma's, when the smell of Mhadjeb filled the house? This rolled Algerian crepe, thin and crispy on the outside, holds a melting heart of tomato and caramelized onions. Each bite is a return to your roots, a perfect balance between the elastic dough and that lightly spiced filling. It's the dish of big tables, sharing, and smiles. For me, it's pure hospitality. You'll find the dough is a breeze once you get the hang of it. Ready to dive back into the deep flavors of Algeria?
Ingredients
- flour500g
- fine semolina100g
- salt1 tsp
- warm water300ml approx.
- vegetable oil3 tbsp + for brushing
- onions3 large
- fresh tomatoes4 ripe
- tomato paste1 tbsp
- black pepper1/2 tsp
- paprika1 tsp
- fresh cilantro1 bunch
- green chili (optional)1 small
Nutrition
Instructions
- 1
Mix flour, semolina, and salt. Add warm water and oil, knead for 10 minutes until smooth and elastic. Cover and rest for 30 minutes.
- 2
Meanwhile, prepare the filling: finely chop onions. Sauté in a little oil until translucent. Add grated tomatoes, tomato paste, salt, pepper, paprika, and chopped chili. Simmer for 15 minutes on low heat. Stir in chopped cilantro off heat.
- 3
Divide dough into 8 equal balls. On a floured surface, roll each ball very thinly (almost transparent) using hands or a rolling pin, forming a large rectangle.
- 4
Place a generous spoonful of filling on one side of the dough. Fold the edges over the filling, then gently roll to form a tight square.
- 5
Heat a lightly oiled non-stick pan. Cook each mhadjeb for 3 minutes per side until golden and crispy.
- 6
Serve hot, plain or with a crunchy green salad. Enjoy with mint tea for a taste of Algeria.
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