Mhadjeb

Ingredients

• 500 g fine durum wheat semolina
• 80 g T45 pastry flour
• 330 ml warm water
• 2 tsp fine salt
• 90 ml sunflower oil
• 3 pieces yellow onion
• 4 pieces ripe tomato
• 1 tbsp tomato paste
• 1 piece mild green chili
• 2 cloves garlic
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• to taste ground black pepper
• 1 tsp harissa

Method

1. Mix the semolina, flour, and a portion of the salt, then add the warm water little by little while kneading until you get a smooth, soft, and elastic dough that no longer tears beneath your fingers.
2. Lightly oil your hands, form dough balls, coat them in oil, and let rest under plastic wrap or a kitchen towel until they become very stretchy.
3. During the rest time, sauté the sliced onions in a drizzle of oil until they become meltingly soft and translucent, without too much browning.
4. Add the grated garlic, chopped mild chili, grated tomatoes, tomato paste, paprika, cumin, pepper, harissa, and remaining salt, then cook while stirring until you have a thick, glossy filling with no free liquid.
5. Let the filling cool until barely warm so it doesn't soften the dough, then generously oil the work surface and stretch a dough ball into a very thin sheet, almost transparent in the center.
6. Place some cooled filling in the middle of the sheet, fold the edges toward the center to form a well-sealed square flatbread, then flatten gently without squeezing out the filling.
7. Cook each mhadjeb on a hot, lightly oiled skillet or crêpe pan, flipping when the underside is golden in spots and the dough turns matte.
8. Continue cooking until the flatbreads are soft, golden, slightly crispy along the folds, and heated right through, then serve immediately.

Nutrition

Per serving

Energy

730.3 kcal

Protein

16.45 g

Carbohydrate

107.66 g

Fat

24.78 g

Fibre

6.04 g

Calcium

37.47 mg

Iron

2.23 mg

Magnesium

45.29 mg