Algerian Mhadjeb with Tomato and Onion
The filling must be cooked until it is completely dry and its oil rises to the surface. A wet filling steams inside the thin dough and punctures it on the griddle, so the mhadjeb opens and leaks. Cook the filling until dry and the oil floats — moisture tears thin dough.
- Prep
- 50 min
- Cook
- 30 min
- Total
- 80 min
- Calories
- 260
Mhadjeb is a popular Algerian food, especially in Ramadan. A semolina dough stretched very thin, filled with cooked tomato and onion, folded into a square and baked on a griddle. Cheap, filling, and eaten hot or cold.
Method
-
1
The dough
Knead the semolina, flour, salt and warm water for 10 to 12 minutes until the dough is very soft and elastic. The long kneading is essential here.
⏱ 14 min -
2
Oil and rest
Divide into 8 balls, brush each with oil, and cover them for at least 30 minutes.
⏱ 32 min -
3
The filling
Soften the onion in the oil for 8 minutes, then add the pepper, tomatoes, tomato paste, spices and salt.
⏱ 12 min -
4
Dry the filling
Cook over medium heat for 15 to 20 minutes until all the water has evaporated and the oil floats. Let it cool.
⏱ 25 min -
5
Stretch
Oil a surface and stretch each ball by hand from the centre outwards until it is translucent and roughly square.
⏱ 15 min -
6
Fill and fold
Put two spoonfuls of filling in the centre and fold the four sides over it like an envelope to make a sealed square.
⏱ 8 min -
7
Griddle
On a griddle or heavy pan over medium heat, brush with a little oil and cook each mhadjeb 3-4 minutes a side until coloured.
⏱ 25 min
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Tips that actually matter
- Cook the filling until dry and the oil floats. Moisture tears thin dough.
- The long knead (10 minutes) is what lets the semolina stretch translucent.
- Stretch by hand, not with a rolling pin — a pin cuts through it.
- Eaten hot or cold, and it freezes cooked and reheats on the griddle.
People also ask
What is the difference between mhadjeb and msemen?
Moroccan msemen is dough folded with ghee, unfilled (or lightly filled), and eaten with honey. Mhadjeb is Algerian, filled with tomato and onion, and eaten as a savoury meal.
Why does my dough tear?
It did not rest in oil long enough, or the kneading was too short. Minimum 30 minutes of resting and 10 minutes of kneading.
Can I fill it with meat?
Yes — minced meat browned with onion and tomato, under the same rule that it must be cooked completely dry.
Cook mode
Algerian Mhadjeb with Tomato and Onion
-
1
The dough
Knead the semolina, flour, salt and warm water for 10 to 12 minutes until the dough is very soft and elastic. The long kneading is essential here.
-
2
Oil and rest
Divide into 8 balls, brush each with oil, and cover them for at least 30 minutes.
-
3
The filling
Soften the onion in the oil for 8 minutes, then add the pepper, tomatoes, tomato paste, spices and salt.
-
4
Dry the filling
Cook over medium heat for 15 to 20 minutes until all the water has evaporated and the oil floats. Let it cool.
-
5
Stretch
Oil a surface and stretch each ball by hand from the centre outwards until it is translucent and roughly square.
-
6
Fill and fold
Put two spoonfuls of filling in the centre and fold the four sides over it like an envelope to make a sealed square.
-
7
Griddle
On a griddle or heavy pan over medium heat, brush with a little oil and cook each mhadjeb 3-4 minutes a side until coloured.
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