Mahjouba

Name: Mahjouba
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 3 cups fine semolina; 1 tsp salt; 1 cup warm water; 0.25 cup vegetable oil; 2 yellow onions, finely diced; 2 garlic cloves, minced; 2 tomatoes, finely diced; 1 tbsp tomato paste; 1 tsp harissa paste

A traditional Algerian stuffed flatbread filled with a spicy, savory tomato and onion compote wrapped in thin dough.

60 minMediumServes 4380 cal/serving

AlgerianLunchStovetopVegetarianVeganHigh FiberHalal-friendlyDairy-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreePork-Free

Ingredients

3 cups fine semolina
1 tsp salt
1 cup warm water
0.25 cup vegetable oil
2 yellow onions, finely diced
2 garlic cloves, minced
2 tomatoes, finely diced
1 tbsp tomato paste
1 tsp harissa paste

Instructions

1

In a bowl, mix 3 cups fine semolina, half of the 1 tsp salt, and warm 1 cup warm water to form a smooth dough.
2

Knead dough for 10 minutes, divide into four balls, and coat each with 0.25 cup vegetable oil.
3

Heat 1 tablespoon of vegetable oil in a skillet and cook 2 finely diced yellow onions until soft.
4

Stir in 2 minced garlic cloves, 2 finely diced tomatoes, 1 tbsp tomato paste, 1 tsp harissa paste, and remaining salt, then simmer until thickened and let cool.
5

Flatten a dough ball paper-thin on an oiled surface, add filling in the center, and fold edges to form a square packet.
6

Cook each packet in a hot oiled skillet for 3 minutes per side until golden brown.

Questions

Can I make Mahjouba gluten-free?

Yes. The gluten in this entry is 3 cups fine semolina. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Mahjouba keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Mahjouba?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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