It is a well-known type of Algerian pastry, and we present to you the ingredients and method of preparation.
Made with semolina flour, mahjouba is an Algerian crepe that is very thin and flaky and filled with a hot blend of tomatoes and onions.
Dough ingredients:
A kilo of fine semolina.
A small pinch of salt.
Water as needed.
Filling ingredients:
Two finely chopped onions.
Two cloves of finely chopped garlic.
Three tomatoes are cut into small pieces.
A spoonful of tomato paste.
A pinch of salt as desired.
Olive oil as desired.
How to prepare
We prepare a large bowl, put
semolina, salt, and water in it, and knead well until we obtain a cohesive
dough, then add another amount of water gradually until the dough becomes soft
and soaked with water. From the dough, we make small balls, cover them, then
leave them for a while to rest.
We prepare the filling by putting a little olive oil, chopped onions,
garlic, and salt in a pot over the fire, then fry them a little and finally add
the chopped tomatoes to them, then add the tomato pulp to the mixture and leave
it on a low heat until it cooks, then leave the filling aside until it cools.
It is easy to work with.
Place the flat pan or tagine for this dough on the fire and leave it
until it heats up.
Roll out the ball of dough that we had previously prepared with a
rolling pin or by hand, with the need to use a lot of olive oil to facilitate
its spreading well.
We fold the circle from the sides until we get a rectangular shape. We
put a little of the filling in the middle, then close the rest of the edges of
the circle until it becomes a square, and repeat the process for all the dough
balls.