Algeria, Protein Rich, Baking, Main course, African

Algerian M'hajeb (Traditional Filled Pastry)

by Amira Haddad

M'hajeb are a beloved, iconic North African pastry. Featuring a thin, golden, hand-stretched semolina dough wrapped around a savory, spiced vegetable filling of sautéed onions, tomatoes, and peppers, these parcels are perfect for a traditional lunch or flavorful snack.

Total Time

1 hour and 15 mins

Difficulty

Tricky

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 10 Servings

500 g

Fine semolina
250 g

Plain flour
to taste

Salt
as needed

Water
4, finely sliced

Onions
1 tbsp

Concentrated tomato puree
2, sliced in fine strips

Green bell peppers
2 tbsp + extra for oiling

Olive oil
1

Hot pepper (optional)

Time

Preparation Time

45 mins
Cooking Time

30 mins
Total Time

1 hour and 15 mins

Goes Great with

VEGAN FRIED RICE WITH PICKLED MUSTARD GREENS

Vegan Egg Salad

Black Salt

VEGAN FRIED POTATO BALLS AND SANDWICH ROLLS

Yemiser Selatta -- Ethiopian Lentil Salad With Shallots and Chili

Taim's Moroccan Carrot Salad

Method

Prepare the filling: Sauté the sliced onions and pepper strips in olive oil until soft. If using hot pepper, de-skin and puree it before adding. Stir in the tomato puree, salt, and pepper, then cover and cook for 5 minutes. Allow the mixture to cool completely before assembly.
Prepare the dough: Combine semolina, flour, and a pinch of salt in a mixer or bread machine. Gradually add water, kneading for 8-10 minutes until the dough becomes soft, smooth, and elastic.
Shape the dough: Divide the dough into small, golf-ball-sized portions. Thoroughly oil your hands and a clean work surface. Keep everything well-oiled to prevent sticking.
Stretch and fill: On the oiled surface, gently stretch one ball into an extremely thin square. Don't worry about minor tears, as you can patch them. Place a spoonful of the cooled filling in the center.
Fold: Fold the edges of the dough over the filling (left, right, top, bottom) to create a neat square parcel.
Cook: Fry the parcels in a large, well-oiled skillet or pan over medium heat. Cook until golden brown on both sides, flipping carefully and monitoring closely to avoid burning.

Notes:

The secret to perfect M'hajeb is the quality of the stretching. Ensure your work surface is generously oiled—don't be afraid to use plenty. If you are a beginner, work with smaller portions of dough to make them easier to handle. These freeze beautifully; wrap them individually in plastic before freezing and reheat in a dry pan when ready to eat.