Mahjouba (Algerian Vegetable-Stuffed Flatbread)
Mahjouba is a thin semolina flatbread from Algeria, folded around a slow-cooked filling of caramelized onions, tomatoes, garlic, and warm spices. The dough is stretched by hand and cooked on a flat griddle, which gives each piece its characteristic layered, slightly crisp edges. Naturally plant-based, the recipe takes about an hour and is a staple of Algerian street food culture.
Equipment
- Large mixing bowl
- Cast iron or non-stick skillet
- Rolling Pin
- Kitchen towel or plastic wrap
- Sharp knife
Ingredients
For the Dough:
- 2 cups fine semolina preferably Tunisian or Moroccan
- ½ teaspoon salt
- ¾ cup warm water plus more if needed
- 2 tablespoons neutral oil such as grapeseed or sunflower, for dough
For the Filling:
- 2 tablespoons olive oil
- 3 medium yellow onions finely diced
- 3 cloves garlic minced
- 2 cups ripe tomatoes peeled and chopped, Roma recommended
- 1 teaspoon tomato paste
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika optional, for depth of flavor
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
- 2 tablespoons neutral oil for cooking
Instructions
- Prepare the Dough: In a large bowl, combine semolina and salt. Gradually add warm water while mixing with your hand until a soft, elastic dough forms. Knead for 10 minutes until smooth. Divide into 4 balls, coat lightly with oil, cover with a damp cloth or plastic wrap, and let rest for 45 minutes.
- Make the Filling: While the dough rests, heat olive oil in a skillet over medium heat (350°F / 175°C). Add onions with a pinch of salt and sauté for 10-12 minutes until deeply softened and lightly golden. Add garlic and cook for 2 minutes until fragrant.
- Add Tomatoes: Stir in chopped tomatoes, tomato paste, cumin, paprika, salt, and pepper. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until mixture thickens and flavors deepen. Set aside to cool slightly.
- Shape Flatbreads: Lightly oil your hands and surface. Flatten each dough ball into a thin, almost transparent round (about 10 inches wide). Gently stretch by hand if needed, as done for Moroccan msemen.
- Fill and Fold: Place 3–4 tablespoons of the filling into the center. Fold edges inward to form a square pocket, gently pressing sides to seal.
- Cook Flatbreads: Heat a lightly oiled skillet over medium heat (350°F / 175°C). Place one filled mahjouba seam-side down and cook for 3–4 minutes per side, until golden with a few charred spots. Repeat with remaining pieces.
Notes
- For softer dough, add a tablespoon more water at a time if it feels dry during kneading.
- Use ripe, in-season tomatoes for optimal flavor, or substitute with high-quality canned tomatoes in winter.
- For a spicy twist, add a pinch of cayenne or harissa to the filling.
Nutrition
Calories: 539kcalCarbohydrates: 73gProtein: 12gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 8gSodium: 323mgPotassium: 484mgFiber: 6gSugar: 6gVitamin A: 710IUVitamin C: 17mgCalcium: 50mgIron: 4mg
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