Algerian Coastal & Tellian
Mhadjeb (Msemen Farci)
Algeria's beloved street snack: paper-thin semolina dough folded around a slow-cooked tomato, onion, and pepper filling, then griddled flat until blistered — flaky outside, savory-soft within, and eaten hot from the pan.
1 hr 40 min · Serves 8 · Takes some skill
8
Ingredients
Dough
Filling
Assembly
Method
Start cooking mode- Prep 60 min · Cook 40 min · 100 min total
- hard
- 1
Make a soft semolina dough; rest it well in oil so it stretches without tearing.
- 2
Cook the tomato-onion-pepper filling down until thick and jammy; cool.
- 3
Stretch each dough ball paper-thin on an oiled surface, place filling in the center, fold into a square envelope, and griddle until blistered on both sides.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
