Mhajeb

محاجب · Mhajeb

Ingredients13

• fine semolina500 g
• salt2 tsp
• warm water300 ml
• vegetable oil6 tbsp
• onions3
• ripe tomatoes4
• garlic3 cloves
• tomato paste2 tbsp
• fresh green chili1
• ground cumin1 tsp
• sweet paprika1 tsp
• black pepper1/2 tsp
• fresh cilantro2 tbsp

Method

1. Mix the semolina with 1 tsp salt, then work in 3 tbsp oil and enough warm water to make a soft, smooth dough. Knead until elastic, cover, and rest for 30 minutes.
2. Finely chop the onions, tomatoes, garlic, chili, and cilantro. Cook the onions in 2 tbsp oil until soft, then add garlic, chili, tomato paste, tomatoes, cumin, paprika, remaining salt, and pepper.
3. Simmer the filling until thick and jammy, stir in the cilantro, and let it cool completely.
4. Divide the dough into 8 balls. Oil a work surface and your hands, then stretch each ball into a very thin round.
5. Spoon filling onto the center, fold the dough over from four sides to make a square packet, and press the edges to seal.
6. Cook the packets in a lightly oiled pan over medium heat for a few minutes on each side until golden and crisp.
7. Serve hot, cut into wedges if you like.