algerian m'hajeb - traditional filled pastry
This is from my friend Um Safia. I haven't spoken with her in a long time but I wish her well and thank her for leaving me some wonderful recipes. M'hajeb are infamous in Algeria & Morocco - where they are also known as M'semmen. They are a fine pastry made of semolina & filled with a delicious mix of tomato, onion & sometimes peppers. M'hajeb keep well in the freezer when individually wrapped.
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yield
serving(s)
prep time
15 Min
cook time
20 Min
method
Pan Fry
Ingredients For algerian m'hajeb - traditional filled pastry
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filling:
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4onions
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1 Tbsptomato paste
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2green bell peppers
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2 Tbspolive oil
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salt & pepper to taste
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1hot pepper (optional)
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pastry:
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500 gfine semolina
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250 gplain flour
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salt
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water
How To Make algerian m'hajeb - traditional filled pastry
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1Filling:
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2Slice the onions in fine rings. Slice the peppers into fine strips ( many people remove skin first) and fry together in a little olive oil until softened. If using the hot pepper, de-skin then puree, add to the onions & peppers. Add the puree, salt and pepper and cook covered, for approx 5 minutes or until soft and well flavoured. Set aside to cool.
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3Pastry: *To make the pastry, it's easiest if you have a mixer with a dough hook or a bread maker set on the dough setting.*
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4Mix the semolina and the flour in a mixer of place in the bread machine. Make a hollow in the centre, add a little salt and enough water to bring to a stiff dough. Knead well. Add a little more water, a bit at a time until the dough is finally a soft elastic consistency - this is usually around 8-10 minutes.
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5Wehen the dough it nice and elastic, pull of pieces and roll into golf balls. The secret is to have EVERYTHING WELL OILED -- Oil your hands, the work surface and the m'rie or large skillet / chappati pan.
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6Take a golf ball at a time and gently stretch out as thin as you can. It's easiest to do this on a well oiled work surface. If uyou get a few little holes, don't worry - you can patch them up and nobody will mind!
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7Place a spoonful of filling in the centre and fold the edges in one at a time (left, right, top, bottom), to form a rough square shaped parcel. Fry until golden on both sides - you have to be very attentive here or they will burn!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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