Mhadjeb

Dough

• fine semolina400 g
• plain flour100 g
• water300 ml
• salt1 tsp
• vegetable oil100 ml

Filling

• onions3
• tomatoes5
• red peppers1
• garlic cloves3
• harissa1 tsp
• sweet paprika1 tsp
• ground cumin½ tsp
• olive oil3 tbsp
• salt

Filling

1. 01

   Finely chop the onions and cook them slowly in the olive oil for 15 minutes until soft.

2. 02

   Meanwhile finely chop the red pepper and the tomatoes and crush the garlic. Add the pepper, garlic, harissa, sweet paprika and ground cumin to the onions, then the tomatoes, and cook for 25 minutes until very thick and jammy with no liquid left. Any liquid left will tear the thin sheets when you fold them.

3. 03

   Season with salt and cool completely.

Dough and cooking

4. 04

   Mix the semolina, flour and salt with the water, warmed until lukewarm, and knead for 10 minutes until very smooth and elastic.

5. 05

   Divide into 8 balls, coat them in the vegetable oil and rest for 30 minutes.

6. 06

   On a surface oiled with more of the vegetable oil, flatten and stretch each ball with oiled hands until almost transparent.

7. 07

   Spread an eighth of the filling thinly over the middle of each sheet, fold the top and bottom over it, then the two sides, to make a square packet.

8. 08

   Cook on a hot griddle for 3 to 4 minutes a side until golden and crisp in patches.