Experience the delightful flavors of North Africa with Mhadjeb, a spicy stuffed layered flatbread. This popular Algerian dish, also known as Mahdjouba, is a versatile treat that is enjoyed as a main course, street food, or a savory appetizer. Its unique preparation involves a no-knead Msemmen dough, filled with a rich chackouka blend of caramelized onions and tomatoes, bringing a taste of Algeria to your kitchen.

Ingredients

🌾 500g Semolina flour
🍞 500g All-purpose flour
🧂 2 tsp Salt
🍬 1 tbsp Sugar
🌿 A pinch of Dry yeast
💧 750ml Water
🧈 250g Melted butter

🧅 2 Large onions, sliced
🍅 4 Large ripe tomatoes, chopped
🍅 1 tbsp Tomato paste
🍬 A pinch of Sugar
🌶️ As desired Harissa
🌿 ½ tsp Dried thyme
🧂 Salt
🌶️ Black pepper

🧀 Shredded Gouda cheese

Instructions

1- Dough Preparation:

• Combine semolina flour, all-purpose flour, salt, sugar, and dry yeast in a large mixing bowl.
• Gradually add water and mix until a rough dough forms.
• Cover the bowl with a lid and let it rest overnight for 8-12 hours.

2- Filling Preparation:

• Sauté sliced onions in oil in a frying pan until caramelized.
• Add salt, black pepper, chopped tomatoes, dried thyme, tomato paste, and harissa.
• Cook until mixture thickens and all liquid has evaporated.

3- Shaping the Mhadjeb:

• Form the rested dough into approximately 20 small balls on a buttered tray. Cover with plastic wrap.
• Prepare the work surface with buttered upturned tray and square cardboard.
• Stretch each dough ball over the cardboard, keeping the center thicker.
• Place a spoonful of filling on the dough and fold into a square parcel.

4- Baking the Mhadjeb:

• Preheat a skillet on low heat and lightly butter it.
• Transfer a dough parcel onto the skillet, press down gently, and remove the cardboard.
• Cook until golden brown on both sides, flipping frequently.
• Add small amounts of butter while cooking for flavor.

Prep Time: 10-14 hours
Cook Time: 1-2 hours
Total Time: 12-16 hours
Servings: 10
Equipment: Large mixing bowl, frying pan (skillet), spatula, metal strainer, Banda Chef knife, plastic wrap

Cooking Tips

• Ensure dough is well-buttered and covered to maintain moisture.
• Stretch dough thin and evenly to avoid tearing.
• Cook on low heat, flipping frequently to prevent burning.

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Mhadjeb (Spicy Stuffed Layered Flatbread)