My favorite flatbread from North Africa, Mahjouba is a delicious stuff semolina bread grilled hot on the griddle.
Click here for video recipe and story on Instagram
"In the act of savoring food, we find a momentary escape from the absurdity of existence, a brief respite in the simple pleasures that make life meaningful." - Albert Camus.
Mahjouba is a traditional Algerian flatbread that is typically enjoyed for breakfast or as a snack. The dough is made from a simple mixture of flour, water, and salt. The key to mahjouba lies in the technique of rolling the dough into thin layers, which are then cooked on a griddle or skillet. The filling is made with sautéed onions and tomatoes, sometimes flavored with herbs and spices. Once the dough is filled, it is folded and cooked until golden brown.
The exact origins of mahjouba are not precisely documented, but it is deeply rooted in Algerian culinary traditions. Algeria, with its diverse cultural influences, has a rich history of culinary exchange and adaptation. Mahjouba is believed to have Berber origins, as the Berber people are indigenous to North Africa and have contributed significantly to the region's culinary heritage.
The dish has evolved over time, with various regions in Algeria having their own variations and methods of preparation. It is a popular street food and is often made at home for special occasions or family gatherings. Mahjouba reflects the simplicity of Algerian cuisine, where basic ingredients are transformed into flavorful dishes through traditional techniques and local flavors.
As with many traditional dishes, recipes for mahjouba may vary from family to family and region to region, adding to its cultural richness and diversity. Today, mahjouba remains a beloved part of Algerian cuisine, showcasing the country's culinary traditions and the influence of its historical and cultural tapestry.
Algerian Mahjouba Recipe
Prep time 45 minutes | Cook time 15 minutes | Serves 4
Ingredients:
For the Dough:
1 cup all-purpose flour
1 cup semolina flour
1 teaspoon salt
Water (enough to make a soft, pliable dough)
For the Filling:
3 large onions, finely chopped
4 tomatoes, finely chopped
2 tablespoons olive oil
Salt and pepper to taste
Optional: 1 teaspoon cumin, paprika, or other spices for flavor
Instructions:
1. Make the Dough:
a. In a large mixing bowl, combine the flour and salt.
b. Gradually add water and knead until you have a soft, pliable dough.
c. Divide the dough into golf ball-sized portions and roll in vegetable oil and set aside to rest while preparing the filling.
2. Prepare the Filling:
a. In a skillet, heat olive oil over medium heat.
b. Add the finely chopped onions and sauté until they become translucent.
c. Add the chopped tomatoes to the onions and cook until the mixture is well-cooked and any excess liquid has evaporated.
d. Season the filling with salt, pepper, and any optional spices for added flavor. Stir well.
3. Roll out the Dough:
a. Take one portion of the dough and roll it out on an oiled surface into a thin square.
4. Fill and Fold:
a. Place a portion of the cooked onion and tomato filling in the top third of the rolled-out dough.
b. Fold the sides of the dough over the filling, creating a square or rectangle shape. Press the edges to seal.
5. Cook:
a. Heat a skillet or griddle over medium heat.
b. Place the filled dough onto the hot surface and cook each side until it becomes golden brown and slightly crispy.
6. Serve:
a. Remove from the heat and let it cool for a moment.
b. Serve the mahjouba warm, either on its own or with a side of yogurt or your favorite dipping sauce.
Enjoy your homemade Algerian Mahjouba! Feel free to customize the filling with herbs and spices according to your taste preferences.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Middle East & North Africa region, check out the links my recipes below.
Middle East
Bahraini Harees - A humble mash of chicken and wheat
Emirati Luqaimat - Yeasted donuts in a sweet a fragrant syrup
Israeli Tahina - A delightful sesame sauce for any use.
Jewish Cholent - A hearty, beefy overnight stew.
Jordanian Kanafe - A show-stopping crispy cheese cake.
Lebanese Kibbeh - A crunchy, meaty stuffed bulgar dish.
Palestinian Maqluba - A towering one pot spiced rice and meat dish.
Syrian Hummus - A classic take on a perfect starter.
Turkish Imam Bayildi - A dish of roasted eggplant with a cumin infused tomato sauce.
North Africa
Algerian Mahjouba - A thin, semolina flatbread stuffed with tomatoes and onions
Egyptian Basboosa - A sweet semolina cake with simple syrup.
Egyptian Foul - A typical Egyptian breakfast made of stewed fava beans and good bread.
Libyan Bazin - A hearty stew served with mashed wheat.
Moroccan Couscous - A true North African classic featuring lamb and raisins.
Tunisian Ojja - A spicy and tomato-y egg dish.
Comentários