Algerian
Mhadjeb
Mhadjeb are thin Algerian semolina flatbreads folded around a spicy onion and tomato filling. They are cooked on a hot griddle until blistered, tender, and lightly crisp at the edges.
Watch it madeFood is Love · 9:50
Ingredients
- Fine semolina1 1/2 cups
- All-purpose flour1/3 cup
- Salt1 tsp
- Warm water3/4 cup, plus more as needed
- Vegetable oil4 tbsp, divided
- Onions, finely chopped2 medium
- Ripe tomatoes, grated or finely chopped2 medium
- Green pepper, finely diced1 small
- Garlic, minced2 cloves
- Tomato paste1 tbsp
- Harissa or dersa1 tsp
- Sweet paprika1 tsp
- Ground cumin1/2 tsp
- Black pepper1/4 tsp
- Fresh coriander or parsley, chopped2 tbsp
Method
- Mix the semolina, flour, and 1/2 tsp salt in a large bowl, then gradually add warm water while mixing until a soft but not sticky dough forms.
- Knead the dough for 10 to 12 minutes until smooth, elastic, and slightly springy, adding tiny splashes of water if it feels stiff.
- Rub the dough lightly with oil, cover, and let it rest for 20 minutes.
- Meanwhile, heat 1 tbsp oil in a skillet over medium heat and cook the onions with a pinch of salt until soft and translucent.
- Add the green pepper and garlic and cook for 3 minutes, then stir in the tomatoes, tomato paste, harissa, paprika, cumin, black pepper, and remaining 1/2 tsp salt.
- Cook the filling, stirring often, until the tomatoes break down and the mixture becomes thick and dry enough to spread, about 12 to 15 minutes.
- Stir in the chopped coriander or parsley, then let the filling cool completely.
- Oil your hands and work surface, divide the dough into 4 equal balls, coat them lightly with oil, cover, and rest for another 10 minutes.
- Take one dough ball and stretch it gently with oiled hands into a very thin, almost transparent square without tearing it.
- Spread a thin layer of cooled filling over the center, then fold the left and right sides over the filling, followed by the top and bottom, to make a neat square packet.
- Repeat with the remaining dough balls and filling.
- Heat a flat griddle, tajine, or heavy skillet over medium heat and lightly oil the surface.
- Cook each mhadjeb for 3 to 4 minutes per side, pressing gently and turning once or twice, until golden spots appear and the dough is cooked through.
- Serve warm, whole or cut in halves, with tea or extra harissa on the side.
Common questions
Can I substitute the semolina or flour in Mhadjeb dough?
Yes. If you’re short on fine semolina, use more all-purpose flour, but the texture will be less chewy and less flaky. For best results, keep some semolina in the dough and avoid cake or bread flour.
How long does Mhadjeb take from start to finish?
Plan on about 1 hour to 1 hour 20 minutes total. Dough resting takes 20 minutes, the filling 15 to 20 minutes, and shaping and cooking the flatbreads usually takes the longest once you get started.
What are the most common mistakes when making Mhadjeb?
The biggest mistakes are sticky dough, watery filling, and cooking the flatbreads on heat that’s too high. The dough should be soft but manageable, and the filling must be thick and fully cooled before spreading.
How should I store leftover Mhadjeb?
Cool them completely, then refrigerate stacked with parchment between each piece in an airtight container for up to 3 days. Reheat in a dry skillet or oven so they regain their crisp edges instead of turning soggy.
What should I serve with Mhadjeb?
Serve Mhadjeb warm with mint tea, coffee, or plain yogurt if you want something cooling. It also works well as a snack, light lunch, or appetizer alongside olives, salad, or extra harissa for dipping.