Algerian Spicy Stuffed Layered Flatbread | Mhadjeb, Mahdjouba, Rghaif Maarins, محاجب

🍴 Recipe video for Algerian Spicy Stuffed Layered Flatbread | Les Mhadjebs, Mhadjeb Harine, Mahdjouba, Rghaif Maarins, محاجب 🍴
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Mhadjeb (plural) or Mahdjouba (singular) is, an Algerian specialty that uses the North African Msemmen dough. It's a puffed pastry-like flatbread that is traditionally stuffed with a chackouka (also called frita) mixture of onions and tomatoes. Some regions add their own favored ingredients such as el gueddid (cured lamb meat), shredded carrot, ground lamb, garlic or various spices such as ground caraway seeds, ground coriander, and paprika. I like to prepare mine using a simple chackouka mixture, but you flavor your filling any way you like! The traditional preparation for Mhadjeb involves kneading an all semolina dough vigorously for long periods of time. In today's video, I'm using a no-knead method to prepare our dough, that I shared with you all in video II. In our 'How to Prepare Msemmen' series.

They have gained notoriety in Algeria to such an extent that they are now prepared in the fast food industry and is now enjoyed as a street food all over Algeria, as well as in other North African countries. In western Morocco, it's known as ' Rghaif Maamrins' in fact. They are consumed, usually for lunch and with a simple salad, soft drink and some extra harissa for those who like it extra spicy! It's a complete meal!

During the holy month of Ramadan, I like to prepare minis Mhadjeb to accompany our soup instead of the usual bourek. These also travel well, so you can take to school, work, on picnics, road trips or to the beach!

Check out the other videos in this series :
Easy North African Layered Crêpe-like Flatbread :    • Easy North African Layered Crêpes | Msemme...  
No-Knead North African Msemmen Crêpes :    • No-Knead North African Msemmen Crêpes | Ms...  
Shaping Tips for North African Layered Crêpes Msemmen :    • Shaping Tips for North African Layered Crê...  
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🍴 INGREDIENTS 🍴
👉 English
Dough:
500g - 2 cup semolina flour/fine semolina (semoule fine, smid daqiq)
500g - 2 1/2 cup flour
1/2-2 tsp salt (use 2tsp if you're serving it savory, 1/2tsp if sweet)
1- 2 tbs sugar (use 2TBS if you're serving this sweet, less if savory)
pinch of dry yeast
750ml - about 3 cups water
250g - 1 cup melted butter for folding

Stuffing:
2 large onions, sliced
4 large ripe tomatoes, chopped
1 TBS tomato paste
pinch of sugar (optional)
harissa, to taste (optional but traditionally added)
½ tsp dried thyme (optional)
salt, black pepper, to taste

👉 En Française
la pâte:
500g - 2 tasses de farine de semoule (semoule fine, smid daqiq)
500g - 2 1/2 tasse de farine
2 cuillères à café de sel
750ml - 3 verre d'eau
250g - 1 tasse de beurre fondu pour le pliage

Farce:
2 gros oignons, tranchés
4 grosses tomates mûres, hachées
1 cs de pâte de tomates
pincée de sucre (facultatif)
harissa, au goût (facultatif mais traditionnellement ajouté)
½ c. À thé de thym séché (facultatif)
sel, poivre noir, au goût

👉 Magyarul
tészta:
500 g - 2 1/2 csésze finom liszt
500g - 2 csésze finom búzadara
2 tk. Só
750ml - körülbelül 3 csésze viz
250 g - 1 csésze olvasztott vaj a hajtogatáshoz

a töltelék:
2 nagy hagyma, szeletelve
4 nagy érett paradicsom aprítva
1 cs paradicsompüré
csipetnyi cukor (opcionális)
harissa, ízlés szerint (opcionális, de hagyományosan hozzáadva)
½ tk szárított kakukkfű (opcionális)
só, fekete bors, ízlés szerint
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★★ Looking for Algerian recipes?
Take a look at my Algerian Recipes Playlist :
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Or get inspired over at my Recipe Index:
https://goo.gl/tFdrKW
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