Mahjouba | Mhadjeb | Algerian Crepes

Tap an ingredient or step to check it off.

1. 1Step 1: Combine the semolina flour and salt in a bowl and mix it together.
2. 2Step 2: Slowly add water to make a soft dough. Knead the dough for 6 to 8 minutes until it is elastic.
3. 3Step 3: Add 1 tablespoon of oil and continue to knead. Let the dough rest for at least 30 minutes.
4. 4Step 4: Heat 1 tablespoon of oil in a pan. When the oil is hot, add the finely chopped onions and saute them until translucent.
5. 5Step 5: Now add the grated carrot and saute for a couple of minutes.
6. 6Step 6: Add the green chilies along with the diced tomatoes and let them come to a boil.
7. 7Step 7: At this point, add the salt and pepper, along with ketchup and cumin powder. If the canned tomatoes already have salt, just add enough to taste.
8. 8Step 8: Simmer and let the mixture thicken. It will take 15 to 20 minutes to get the right consistency.
9. 9Step 9: Let the filling cool down before we start assembling the Mahjouba.
10. 10Step 10: Divide the dough into 6 equal balls. Coat each piece with oil and place it on a greased surface.
11. 11Step 11: Spread the ball with the heel of your hand to form a very thin circle.
12. 12Step 12: Stretch the edges and make it as thin as possible. The dough has to be well kneaded and rested so it does not tear much.
13. 13Step 13: Spread about 2 heaped tablespoons of the filling in the center and fold the two opposite ends to meet at the center.
14. 14Step 14: Now fold the other two ends to come to the center and form an envelope.
15. 15Step 15: Heat a flat griddle and spray it with some oil.
16. 16Step 16: Place the shaped Mahjouba on the hot pan and cook it on both sides until golden brown.
17. 17Step 17: Repeat the same with the rest of the dough.
18. 18Step 18: Let it cool slightly and then serve.