Mahjouba – Ingredients and Preparation Method

Mahjouba – Ingredients and Preparation Method

Mahjouba is a traditional Algerian dish that remains popular today not only in Algeria but also across many Arab and Western countries, thanks to its many benefits. The dish consists of a dough made from flour and semolina, stuffed with vegetables, and rolled out with olive oil.

In this article from Arabi Cook (Arabicook.com), we will share the ingredients and preparation method for Mahjouba.

Ingredients for Mahjouba:

For the dough:

• 1 ¾ cups flour
• 1 cup fine semolina
• 1 ¾ cups warm water
• 1 teaspoon salt
• Vegetable oil for greasing

For the stuffing:

• 3 tablespoons olive oil
• 1 medium-sized hot red chili pepper
• 4 large onions
• 2 large tomatoes
• 2 garlic cloves
• 2 green bell peppers
• 1 red bell pepper
• 1 tablespoon tomato paste
• ½ teaspoon black pepper
• Salt to taste

Preparation Method:

For the dough:

1. In a large bowl, mix the flour and semolina well.
2. Gradually add warm water while kneading continuously until you achieve a smooth and elastic dough. Knead for about 10 minutes. Depending on the type of flour, you may need to adjust the water quantity slightly.
3. Let the dough rest for about an hour.
4. After the dough has rested, divide it into small balls. Grease the balls with a little vegetable oil to prevent sticking, cover them with a cloth, and let them rest again.

For the stuffing:

1. In a mortar, crush the hot red chili pepper and salt together until they form a paste.
2. Heat the olive oil in a pan, then add the chili paste and stir.
3. Slice the onions into thin strips and add them to the pan. Sauté until they soften.
4. Dice the tomatoes, green bell peppers, and red bell peppers into medium-sized cubes and add them to the pan. Sprinkle with black pepper and stir well.
5. Cover the pan and let the vegetables cook until tender.
6. Add the tomato paste to the vegetable mixture, stir, and cook uncovered until the stuffing mixture dries out slightly.

To assemble the Mahjouba:

1. Flatten each dough ball using your hands, greasing your hands with a little oil to prevent sticking. Stretch the dough until it's thin and smooth.
2. Place about two tablespoons of the stuffing in the center of the dough and fold it into a rectangular or envelope shape, sealing the edges.
3. Heat a flat griddle or granite pan over low heat, place the folded Mahjouba on it, and cook until golden brown on both sides.

Serve the Mahjouba hot, and enjoy this delicious Algerian classic!