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Name: Mhajeb
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Algeria
Ingredients: 500 g fine semolina; 2 tsp salt; 300 ml warm water; 6 tbsp vegetable oil; 3 onions; 4 ripe tomatoes; 3 cloves garlic; 2 tbsp tomato paste; 1 fresh green chili; 1 tsp ground cumin; 1 tsp sweet paprika; 1/2 tsp black pepper; 2 tbsp fresh cilantro

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Algeria1 h 30 minServes 4già cucinato

Mhajeb

محاجب · Mhajeb

Ingredienti13

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

cerealispezie e salsealtroverdura

Preparazione

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.
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.
Simmer the filling until thick and jammy, stir in the cilantro, and let it cool completely.
Divide the dough into 8 balls. Oil a work surface and your hands, then stretch each ball into a very thin round.
Spoon filling onto the center, fold the dough over from four sides to make a square packet, and press the edges to seal.
Cook the packets in a lightly oiled pan over medium heat for a few minutes on each side until golden and crisp.
Serve hot, cut into wedges if you like.