Tunisian
Mtabga
Mtabga is a southern Tunisian stuffed semolina flatbread, cooked on a hot griddle until crisp outside and tender within. The filling is spicy, fragrant, and cooked down until thick with onion, pepper, tomato, harissa, and tabil.
Ingredients
- Fine semolina1 1/2 cups
- All-purpose flour1/4 cup
- Salt3/4 tsp
- Olive oil3 tbsp, divided
- Warm water1/2 cup, plus more as needed
- Yellow onion, finely chopped1 medium
- Green pepper, finely chopped1 small
- Garlic, minced2 cloves
- Ripe tomato, peeled and finely chopped1 medium
- Tomato paste1 tbsp
- Tunisian harissa1 to 2 tsp
- Tabil1 tsp
- Sweet paprika1/2 tsp
- Ground black pepper1/4 tsp
- Flat-leaf parsley, chopped2 tbsp
Method
- Mix the fine semolina, flour, and 1/2 teaspoon salt in a bowl.
- Add 1 tablespoon olive oil and rub it through the grains with your fingertips.
- Gradually add the warm water while mixing until a firm but pliable dough forms.
- Knead the dough for 8 to 10 minutes until smooth, then cover and rest for 20 minutes.
- Heat 2 tablespoons olive oil in a skillet over medium heat.
- Add the onion and green pepper and cook until softened and lightly sweet, about 8 minutes.
- Stir in the garlic, tomato, tomato paste, harissa, tabil, paprika, black pepper, and remaining 1/4 teaspoon salt.
- Cook the filling, stirring often, until thick and no longer watery, about 10 minutes.
- Stir in the parsley, remove from the heat, and let the filling cool completely.
- Divide the dough into 4 equal balls and lightly oil the work surface.
- Flatten each dough ball into a very thin round, about 18 cm wide, using oiled hands or a rolling pin.
- Spread half of the cooled filling over one round, leaving a narrow border.
- Cover with a second round of dough and press the edges firmly to seal; repeat with the remaining dough and filling.
- Heat a heavy griddle or wide skillet over medium heat until hot.
- Cook each mtabga for 5 to 6 minutes per side, turning carefully, until golden brown with darker toasted spots and the dough is cooked through.
- Let rest for 2 minutes, then cut each stuffed flatbread into wedges and serve warm.
Common questions
Can I substitute the fine semolina or all-purpose flour in mtabga dough?
Yes. If you lack fine semolina, use more all-purpose flour, but the dough will be less rustic and a bit less chewy. A 50/50 mix works best. Avoid coarse semolina; it makes rolling thin rounds harder.
How long does mtabga take from start to finish?
Plan for about 1 hour 15 minutes total. The dough needs 20 minutes resting, the filling about 20 minutes, and shaping and cooking the flatbreads another 20–30 minutes depending on skillet size and how many you make at once.
What are the most common mistakes when making mtabga?
The biggest mistakes are a wet filling and dough that’s too dry or too stiff. Cook the filling until thick and cool it before assembling, and keep the dough lightly oiled so it rolls thin without tearing.
How should I store leftover mtabga and reheat it?
Store cooled mtabga in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat for 1–2 minutes per side, or in a hot oven until crisp and warmed through.
What should I serve with mtabga?
Serve it hot with a simple salad, olives, or pickled vegetables. It also pairs well with yogurt, extra harissa, or a squeeze of lemon. For a fuller meal, serve alongside soup or eggs.