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.
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Step by Step Pictures for making Mahjouba - Algerian Crêpes
Mahjouba | How to make Algerian Crêpes
Ingredients Needed
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
Serve hot.
Notes
The original recipe calls for Holland chiles, I used our regular Indian Variety.
Recipe
Mahjouba | How to make Algerian Crêpes
Ingredients
- 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 for frying
- Cooking Oil
Instructions
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 chillies 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 centre 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
- Serve hot.
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
usha says
I am yet to make my third recipe for the week and have this as a back. But seeing yours, I am tempted to abandon what I have planned for day 3 and go with this instead, as it is tried and test. 🙂 Yes, some of the flatbreads from Africa and Eastern Europe taste a lot like our Indian stuffed flatbreads.
Priya Suresh says
Even am so tempted to make this Mahjouba, such a filling flatbreads, am sure everyone at home will definitely love this Algerian crepes.
Renu says
This looks so yummy and you are right it looks similar to our Indian style paratha. I am definitely going to try this. Thanks for the yummy share.
vaishalisabnani says
Wow ! These Crepes sound so delicious , I am loving the way you have presented them , neatly stacked with a bit of stuffing peeping !
The recipe sounds interesting too . Bookmarking !
Gayathri Kumar says
Wow! These look so good Valli. I am reminded of veechu parotta we get here which are filled with scrambled eggs.
sushma says
The crepes look soo tempting. Looks like Indian stuffed paratha, only difference is the folding .
manjulabharathkumar2016 says
Wow Mahjouba looks so tempting valli, loved how you explianed prep with your step wise pictures.Oh so true some international Flatbreads do taste like Indian. Looks just like lifafa paratha.
Harini says
My grandma uses fine semolina to make bobbattu and here I see these Algerian Cerpes with the same outer cover. The stuffing sounds very tasty. Love the picture where you have staacked them with the filling peeking out.
Pavani says
That looks and sounds like a delicious stuffed flatbread Valli. Stuffing with carrot and tomatoes sound sooo yummy.
Sowmya:) says
That looks so delicious Valli.....love how thinly it has been stretched. Bookmarking!
Jyoti Babel says
I too enjoyed the stuffed bread from different countries theme. Never heard about these Algerian crepes, but they look quite similar to our parathas. Your version looks great and clicks have come out great too.
srividhya says
Sounds more like Indian flatbread only. Love the filling. Very nice.
code2cook says
This algerian flatbread sound very interesting, flatbread came out so well. surely a great breakfast. Lovely clicks.
cookingwithsapana says
I remember making mahjouba a few years back and we totally loved it. They look perfect to finish in no time.
chefmireille says
with that flavorful stuffing, must be so delicious
laura Brucer says
what is the sauce you served with it?
Srivalli says
It's the regular tomato ketchup.