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Mahjouba

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

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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. 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. 2

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

  3. 3

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

  4. 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. 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. 6

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

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Questions

What is Mahjouba?

A traditional Algerian stuffed flatbread filled with a spicy, savory tomato and onion compote wrapped in thin dough. This reference files it under Algerian lunch: made on the stovetop, rated medium and about 60 minutes start to finish.

What should Mahjouba look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until thickened and let cool. Step 6: cook until golden brown.

What can I use instead of harissa in Mahjouba?

The entry for Mahjouba calls for 1 tsp harissa paste. In its place: Mix a chili paste such as sambal oelek or sriracha with a pinch each of ground cumin, coriander and caraway, plus a little olive oil.

Is Mahjouba spicy?

Moderately. The heat in Mahjouba comes from 1 tsp harissa paste. For a milder plate, start with half the harissa and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Mahjouba gluten-free?

Yes. The gluten in Mahjouba 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 what is left of Mahjouba within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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More Algerian entries

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