Mhadjeb / Mahdjouba

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1. 1Step 1: Grate 6 fresh salad tomatoes using a box grater.
2. 2Step 2: Finely chop 2 medium onions using a food processor.
3. 3Step 3: Crush garlic and measure the spices: harissa powder, cinnamon, black pepper, paprika, plus a bay leaf.
4. 4Step 4: In the bowl of a stand mixer, combine 500 grams fine semolina, 1 teaspoon salt, and water. Using a dough hook on minimum speed, add just enough water to form a dough (about 350 ml, but it depends on the semolina).
5. 5Step 5: Increase the speed to knead the dough (on a Kenwood, that is number 1). Every minute or so, sprinkle some water into the bowl with your hand or dribble a tiny amount from a cup.
6. 6Step 6: While the dough is kneading, start the sauce: fry the onions until softened, about 5 minutes.
7. 7Step 7: Add the crushed garlic, spices, and some tomato puree to the pot, and cook for another minute or so until fragrant. Do not salt the sauce yet because the harissa powder already has salt.
8. 8Step 8: Add the fresh tomatoes, stir, and leave to reduce slightly, about 5 minutes.
9. 9Step 9: Transfer the sauce to a heatproof bowl and allow to cool before checking seasoning and adding fresh chopped coriander.
10. 10Step 10: After 10 minutes of kneading, remove the dough from the hook and push it back into the bowl. Continue letting the mixer knead for another 5-10 minutes, feeding water every minute or until the last amount of water has been absorbed. The dough should be soft and elastic, not too wet or too dry.
11. 11Step 11: Oil a baking sheet and your hands each time you pull fistfuls of dough. Place balls of dough on the tray and dab each one with more oil to prevent drying out.
12. 12Step 12: Cover the tray loosely with cling film and let the dough rest for 20-30 minutes.
13. 13Step 13: Oil your worktop and hands very well. Take each dough ball and flatten it with your hands.
14. 14Step 14: Place your oiled hand underneath a corner of the dough and gently stretch the dough from the center, slightly waving it up and down to help. Repeat for all corners until the dough is thin. If you have thick edges, you can cut them off with a pizza wheel, but novices may leave them on to have something to grab when folding.
15. 15Step 15: Place the sauce filling in the center of the dough and spread it out. Use no more than 1 and a half tablespoons of sauce; most mhadjeb use just 1 tablespoon.
16. 16Step 16: If you like mhadjeb extra spicy, add some green chilli over the sauce.
17. 17Step 17: To fold: first make a rectangle by pulling the top layer down into the center and the bottom layer up into the center. Then fold the right side into the center followed by the left, ending with a square.
18. 18Step 18: Lift the mhadjeb from one side and transfer to a pre-heated pan or cast iron flat griddle, fold side face down. Cook on both sides until crisp and golden.