When looking for a recipe to make with M, I kept skipping past the Mahjouba recipe as most of the recipes called it the Algerian Crepe. Finally out of curiosity, when I peeped into the recipe, I realized that this is a flatbread and it would fit my A to Z International Flatbread series perfectly. It was interesting to read that this is made with semolina. I have never tried to make a flatbread with semolina and was very eager to see how it will shape out. I always have a bag of Semolina flour in hand as I love to make my ever-favorite (and one of my topmost posts) Semolina Bread. If you don’t have semolina flour in hand, use the finest semolina you can find, or give the semolina a quick grind in the mixer. Making the Mahjouba with just the semolina can be a little tricky and the dough might tear a bit when stretching. In that case, use a little bit of All Purpose flour along with the semolina when making the dough. I had no issues when making it with semolina flour and used just the semolina. It is important to knead the dough for this Algerian Crepe very well until it is elastic to get the perfect thin stretched dough. The filling was so similar to the tomato rice mixture that I make. It was a simple filling yet so tasty. I used some green chilies to make it a little spicy. You could adjust the spice based on your preference. The Mahjouba was so flaky and it was a perfect filling snack. My boys loved it as their after-school snack and also suggested that I could make it for them for their lunch box. Preparation time - 10 minutes plus 30 minutes of resting timeCooking time - 45 minutesDifficulty level - easyRecipe adapted from - Saveur B for Boulanee Katchalu C for Chickpea Flatbread / Socca D for Dhal Puri E for Emirati Khameer F for Fruit Focaccia G for Gozleme H for Himbasha I for Indian Fry Bread J for Janta Roti K for Ka’ak L for Lepinja
Ingredients to make Mahjouba - Makes 6
To make the Dough
Semolina flour / Fine semolina - 1 ½ cup Salt - 1 tsp Oil - 1 tablespoon plus more for greasing Water - as needed to make the dough
To make the Mahjouba filling
Onion - 1 medium (finely chopped) Tomato - 1 - 14 OZ can (diced) Carrot - ½ cup (finely grated) Green chilies - 2 or 3 (finely minced) Ketchup - 2 TBSP Roasted cumin powder - 1 tsp Salt - to taste Pepper - to taste Oil - 1 TBSP
Procedure to make Algerian Crepes
To make the dough
Combine the semolina flour and salt in a bowl and mix them together.
Slowly add water to make a soft dough. Knead the dough for 6 to 8 minutes until it is elastic.
Add 1 tablespoon of oil and continue to knead. Let the dough rest for at least 30 minutes
To make the filling
Heat 1 tablespoon of oil in a pan. When the oil is hot, add the finely chopped onions and saute it until translucent.
Now add the grated carrot and saute for a couple of minutes.
Add the green chilies along with the diced tomatoes and let them come to a boil.
At this point, add the salt and pepper, along with ketchup and cumin powder. If the canned tomatoes already have salt, just add enough to taste.
Simmer and let the mixture thicken. It will take 15 to 20 minutes to get the right consistency.
Let the filling cool down before we start assembling the Mahjouba.
To shape and cook the Mahjouba
Divide the dough into 6 equal balls. Coat each piece with oil and place it on a greased surface.
Spread the ball with the heel of your hand to form a very thin circle.
Stretch the edges and make it as thin as possible. The dough has to be well kneaded and rested so it does not tear much.
Spread about 2 heaped tablespoon of the filling in the center and fold the two opposite ends to meet at the center.
Now fold the other two ends to come to the center and form an envelope.
Heat a flat griddle and spray it with some oil.
Place the shaped Mahjouba on the hot pan and cook it on both sides until golden brown.
Repeat the same with the rest of the dough.
Let it cool slightly and then serve.
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