Mahjouba
Mahjouba, a traditional Algerian street food that’s easy to make at home with a few simple ingredients.
Made with Mutti Cherry tomatoes
Renowned for being extremely sweet with an intense fragrant flavour, Mutti Cherry Tomatoes are ripened under the warm sun of southern Italy and carefully selected to offer the freshness of just-harvested fruit all year round. They are soft and succulent yet maintain their form well. As the skin of Mutti Cherry Tomatoes has a thin texture, they are ideal to make quick, delicious sauces or even to use straight out of the tin in place of fresh tomatoes.
Medium
Ingredients
DOUGH
-
500
g
durum wheat semolina
(remilled)
-
125
g
all-purpose flour
(type 0)
-
400
ml
water
-
1
heaped tablespoon
extra virgin olive oil
-
8
g
salt
FILLING
-
400
g
onions
-
200
g
carrots
-
6
Pepperoncini / Sweet Italian green peppers
-
2
cloves
garlic
-
400
g
Mutti Cherry Tomatoes
-
90
g
Mutti Double concentrated tomato paste
-
3
tablespoon
extra vergine olive oil
-
salt to taste
-
pepper to taste
-
smoke paprika to taste
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Mahjouba: Method
- In the bowl of a stand mixer, combine the semolina, flour, salt, and water. Fit the mixer with a dough hook and start kneading the ingredients at low speed.
- Once the water is fully absorbed, add the extra virgin olive oil and knead the dough for at least 10 minutes.
- When ready, transfer the dough to a clean, well-oiled bowl, coat it with additional oil, cover with plastic wrap, and let it rest at room temperature while you prepare the filling.
- In a large skillet, heat 3 tablespoons of extra virgin olive oil, then add two garlic cloves and let them sauté for a couple of minutes.
- Add the chopped onion to the skillet and let it soften for a few minutes, stirring occasionally.
- Meanwhile, clean and dice the sweet Italian green peppers into small cubes, add them to the skillet, and let them soften.
- Clean and peel the carrots, grate them finely, and add them to the skillet. Cook everything for 2–3 minutes, stirring occasionally.
- Add the cherry tomatoes and the double concentrated tomato paste to the vegetables. While stirring, crush the cherry tomatoes to release their juice, then cover with a lid and let the filling cook on low heat for at least 30 minutes, or until it is well-reduced. Stir occasionally to prevent sticking. For the last 5 minutes of cooking, remove the lid to let any excess water evaporate.
- Once the filling is ready, season it with salt, pepper, and smoked paprika. Let it cool completely before forming the mahjouba.
- While the filling cooks, divide the dough into 8 equal portions (about 130 g each). To do this, oil your hands well and form small balls by working the dough between your palms.
- Place the dough balls on a well-oiled tray and cover them with plastic wrap.
- Once the filling is completely cool, you can begin shaping the mahjouba. Generously oil your work surface and hands with vegetable oil. Take a dough ball and start stretching it with your fingertips, then with the palms of your hands. Once the dough is thin enough, gently pull it from all sides until you achieve an ultra-thin, almost transparent sheet. It’s normal if small holes form during this process.
- Fold the top third of the dough downward, then place a couple of tablespoons of filling on the doubled section of the dough. Spread the filling only in the center, leaving the sides clear.
- Fold the bottom third of the dough upward over the filling, sealing the edge of the dough with your fingertips.
- Finally, fold the sides inward to fully enclose the mahjouba.
- Heat a skillet and place the mahjouba on it. Press it outward with your fingertips to flatten, then cook for about 3 minutes on each side until golden brown.
- As each mahjouba is cooked, place it on a plate and let it cool for a few minutes before serving.
