Mahjouba are Algerian Crêpes, that are thick flaky flatbreads stuffed with a tomato based filling, a very popular street snack from Algeria.
Though these Mahjouba are called as Algerian crepes, its actually a dough based flatbread made with just fine semolina and sometimes with a mix of fine semolina and all purpose flour. Flatbreads are my most favorite category and I love exploring different countries for their flatbreads.
Since we don’t get many of the flours like whole wheat flour or fine semolina flour, I end up exploring those cuisines by using whats locally available. This stuffed Algerian Crepes as its referred was very much like our Indian Stuffed Parathas with an onion, tomato filling. I went with this recipe and tweaked with what I had on hand.
We are starting the BM#86 Week 2 with the theme focussing on Stuffed Flatbread from different countries. Initially I wanted to exclude India from this list, but then in the end decided against it. Though I have a huge collection of flatbreads, it again comes down to finally who has this for their meal.
I made this for the elders at home when kids had their favorite on a weekend. We all enjoyed it much and though I had tweaked with the ingredients that was available, I still loved it so much and enjoyed clicking it.
Step by Step Pictures for making Mahjouba – Algerian Crêpes
Mahjouba | How to make Algerian Crêpes
1 cup All Purpose Flour
1/2 cup Semolina / Rava
3/4 cup Onions finely chopped
1/2 cup Carrot grated
1 cup Tomato Puree
2 tsp Tomato Sauce
2 to 3 Green Chillies finely chopped
1/4 cup Coriander finely chopped
1 tsp Pepper Powder
Salt to taste
Cooking Oil for frying
For the Dough
Since I was using a semolina that wasn’t very fine, I pulsed it a couple of times.
In a bowl, take the flour, semolina, salt and mix well. Slowly add water and knead to a soft dough.
Let it rest for 30 mins.
For the Filling
Heat a nonstick pan with oil, add finely chopped onions, grated carrots, green chilies and cook till done.
When the onions are well cooked, add the tomato puree and continue cooking. When the tomato puree is cooked, it takes about 10 mins on slow or about 7 mins on high, add the tomato sauce and combine well. Add the coriander leaves and combine everything well.
To Assemble the flatbread.
Pinch out equal balls from the dough. Dust well and using a rolling pin, flatten to a 1/6″ thick disc.
The dough has to be stretched to a paper thin rectangle about 15 ” long to 12″ wide.
Place the filling in the center and spread well.
Fold the long sides over the filling and then fold over the short sides, pressing to seal and enclose the filling.
Repeat with rest of the balls with fillings.
Heat a nonstick pan over medium heat, place one packer seam side down and cook. Flipping to both sides until browned in spots. This takes about 7 to 10 mins on medium heat.
Continue with rest
The original recipe calls for Holland chiles, I used our regular Indian Variety.