Mahjouba

Experience the flavors of North Africa with Mahjouba, a traditional Algerian dish featuring delicate, flaky crêpes wrapped around a savory filling of sautéed vegetables and rich tomatoes. Perfect as a main course or appetizer, these crêpes are sure to transport you to the vibrant streets of Algeria with each bite.

Ingredients

🧅 6 small yellow onions, finely chopped
🌶️ 3 red Holland chiles or 2 jalapeño peppers, finely minced
🥕 2 medium carrots, peeled and finely grated
🫒 1/4 cup olive oil for sautéing; Brand: Generic
🍅 3 tbsp. tomato paste; Brand: Generic
🍅 15 oz can whole peeled tomatoes in juice, drained and crushed by hand; Brand: Primo
🧂 2 tbsp. kosher salt plus more to taste
🌿 Freshly ground black pepper to taste
🌿 1 cup packed cilantro leaves, finely chopped
🌾 4 1/4 cups fine semolina; Brand: Bob's Red Mill
💧 Water as needed to form dough
🫒 1 tbsp. olive oil plus more for cooking; Brand: Generic

Instructions

1- Prepare the Filling:

• Finely chop the onions and chiles, and grate the carrots.
• Drain and crush the canned tomatoes in a bowl.
• Heat olive oil in a T-fal non-stick pan over medium-high heat.

2- Cook the Filling:

• Add onions to the pan; sauté until translucent.
• Stir in chiles and carrots; cook for about 20 minutes until soft and caramelized.

3- Add Tomatoes and Simmer:

• Add tomato paste; cook for 3 minutes until caramelized.
• Pour in crushed tomatoes; season with salt and pepper.

4- Finish the Filling:

• Reduce heat to low; simmer for 45 minutes until thick.
• Remove from heat; let the filling cool.

5- Prepare the Dough:

• Combine semolina flour with salt in a large mixing bowl.
• Gradually add water, mixing by hand, until dough forms.

6- Knead the Dough:

• Knead vigorously for 6-8 minutes until elastic.
• Knead in olive oil until dough is smooth.
• Cover and let rest for 30 minutes.

7- Assemble Mahjouba:

• Divide dough into 6 pieces; roll each into a ball.
• Lightly grease a surface with olive oil.

8- Roll and Fill the Dough:

• Flatten and stretch each dough ball into a thin shape using hands or a wine bottle.
• Place 2 tbsp of filling in the center; fold into a parcel.
• Repeat with remaining dough and filling.

9- Cook the Mahjouba:

• Heat a T-fal pan over medium heat; add olive oil.
• Cook parcels until golden brown on both sides.

Prep Time: 30 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 2 hours
Servings: Approximately 6
Equipment:

• 🔪 Chef's knife (Brand: Unidentified)
• 🧼 Cutting board (Black, Unidentified)
• 🥤 Vegetable peeler (Brand: Unidentified)
• 🧀 Box grater (Stainless steel, Unidentified)
• 🥣 Metal mixing bowls (Various sizes, Unidentified)
• 🍽️ Small plates/bowls (for prepared ingredients)
• 🍳 Non-stick frying pan; Brand: T-fal (red Thermo-Spot)
• 🍴 Wooden/silicone spatula; Brand: Ladybug Spatula
• 📏 Measuring spoon (tablespoon)
• 🧪 Liquid measuring cup; Brand: Pyrex "Fire-King"
• 🍷 Wine bottle (used as a rolling pin); Brand: Chianti (White label)
• 🍽️ Kitchen spatula (Black, for flipping)
• 🍴 Wooden serving board

Cooking Tips

• Substitute chiles with jalapeños if necessary.
• Finely chop or grate vegetables for a smoother filling.
• Knead dough well for elasticity.
• Use a wine bottle as a rolling pin for thin dough.
• Try cooking a test crêpe with your least perfect dough piece.

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Mahjouba