Algerian Mhajeb: Stuffed Semolina Flatbreads with Tomato and Harissa

Quick Recipe Version (TL;DR)

• Yield: 6 stuffed flatbreads (6 servings)
• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 15 minutes (includes 1 hour rest)

Quick Ingredients

• Fine durum semolina, 3 cups (450 g)
• Warm water, 1 2/3 cups (400 ml)
• Fine sea salt, 1 1/2 tsp (9 g)
• Neutral oil, 1 tbsp (in dough) + 1/2 cup (120 ml) for handling and griddle
• Extra-virgin olive oil, 2 tbsp (for filling)
• Yellow onions, 4 medium (about 700 g), thinly sliced
• Ripe tomatoes, 650 g, peeled and grated or finely chopped
• Garlic, 3 cloves, minced
• Harissa paste, 2 tbsp
• Tomato paste, 1 tbsp
• Ground cumin, 1 tsp; ground caraway, 1 tsp; sweet paprika, 1 tsp
• Black pepper, 1/4 tsp; sugar, 1/2 tsp; salt, 1 tsp (for filling)
• Fresh parsley, 2 tbsp, chopped

Do This

• 1. Cook the filling: sauté onions in 2 tbsp olive oil 12–15 minutes; add garlic, tomatoes, harissa, tomato paste, spices, and simmer until thick and jammy, 20–25 minutes. Cool.
• 2. Make dough: mix semolina, salt, 1 tbsp oil, and warm water; knead until very smooth and elastic, 8–10 minutes.
• 3. Divide into 6 balls (~145 g each), coat generously in neutral oil, cover, and rest 60 minutes.
• 4. Preheat griddle to 375°F (190°C) or a large skillet over medium heat for 5 minutes.
• 5. On a well-oiled surface, stretch one dough ball paper-thin; place 2–3 tbsp filling in the center and fold into a square.
• 6. Griddle seam-side down with a light film of oil, 3–4 minutes per side, until blistered and golden. Repeat.
• 7. Rest 3 minutes, cut, and serve warm with extra harissa if desired.

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Why You’ll Love This Recipe

• Authentic Algerian street-food flavor: flaky, blistered layers wrapped around a slow-cooked, harissa-kissed tomato–onion filling.
• Doable at home: a soft, oil-kissed dough that stretches thin without special equipment.
• Make-ahead friendly: filling holds beautifully, and cooked flatbreads reheat crisp.
• Customizable heat and add-ins without losing the spirit of mhajeb.

Grocery List

• Produce: 4 medium yellow onions, 650 g ripe tomatoes, 3 garlic cloves, fresh parsley
• Dairy: None required (optional: 1–2 tbsp unsalted butter for griddling)
• Pantry: Fine durum semolina, harissa paste, tomato paste, ground cumin, ground caraway, sweet paprika, black pepper, fine sea salt, neutral oil, extra-virgin olive oil, sugar

Full Ingredients

For the Dough

• Fine durum semolina: 3 cups (450 g)
• Fine sea salt: 1 1/2 tsp (9 g)
• Neutral oil: 1 tbsp
• Warm water (about 105°F/40°C): 1 2/3 cups (400 ml)

For Handling & Cooking

• Neutral oil: 1/2 cup (120 ml), for coating dough balls, work surface, and griddle
• Optional: unsalted butter, 1–2 tbsp, for extra flavor when griddling

Tomato–Onion–Harissa Filling

• Extra-virgin olive oil: 2 tbsp
• Yellow onions: 4 medium (about 700 g), thinly sliced
• Garlic: 3 cloves, minced
• Ripe tomatoes: 650 g, peeled and grated or finely chopped (or use crushed tomatoes of equal weight)
• Tomato paste: 1 tbsp
• Harissa paste: 2 tbsp
• Ground cumin: 1 tsp
• Ground caraway: 1 tsp
• Sweet paprika: 1 tsp
• Fine sea salt: 1 tsp
• Black pepper: 1/4 tsp
• Sugar: 1/2 tsp (balances acidity)
• Fresh parsley: 2 tbsp, finely chopped (stirred in at the end)

Step-by-Step Instructions

Step 1: Slowly cook the tomato–onion–harissa filling

Heat 2 tbsp extra-virgin olive oil in a wide skillet over medium heat. Add the sliced onions and cook, stirring often, until soft, translucent, and lightly golden at the edges, 12–15 minutes. Add the minced garlic and cook 1 minute until fragrant.

Stir in the grated tomatoes, tomato paste, harissa, cumin, caraway, paprika, salt, pepper, and sugar. Simmer uncovered over medium-low heat, stirring occasionally, until thick and jammy and a spoon drawn across the pan leaves a clean trail, 20–25 minutes. Stir in chopped parsley and let cool completely. The filling must be thick to avoid tearing or leaking.

Step 2: Make a soft, elastic semolina dough

In a large bowl, whisk together semolina and salt. Add 1 tbsp neutral oil and all the warm water. Mix with your hand until a shaggy mass forms, then knead vigorously on the counter (no flour) until the dough turns smooth, elastic, and slightly tacky but not sticky, 8–10 minutes by hand or 6 minutes in a stand mixer (speed 4). The dough should stretch without tearing.

Step 3: Portion, oil, and rest

Divide the dough into 6 equal pieces (about 145 g each). Shape into tight balls. Pour 1/4 cup of neutral oil into a shallow dish and roll each ball to coat generously. Arrange on a tray, drizzle with a little more oil, cover loosely, and let rest 60 minutes at room temperature. This rest relaxes gluten so you can stretch paper-thin.

Step 4: Preheat your cooking surface

Heat an electric griddle to 375°F (190°C) or place a large nonstick or cast-iron skillet over medium heat for at least 5 minutes. Keep a small bowl of neutral oil nearby and a pastry brush or folded paper towel for lightly oiling the surface.

Step 5: Stretch each dough ball paper-thin

Lightly oil a clean counter or large tray. Place one dough ball on the oiled surface, oil your hands, and flatten into a disk. Using your fingertips and backs of your hands, gently stretch the dough outward from the center, lifting and rotating, until it’s extremely thin and almost transparent, about 16–18 inches (40–45 cm) across. If a small tear forms, pinch it closed or plan to fold over it.

Step 6: Fill and fold into squares

Spoon 2–3 tbsp of cooled filling into the center of the sheet and spread into a 5–6 inch (12–15 cm) square. Fold the left side over the filling, then the right, then the top and bottom to form a neat square envelope about 7–8 inches (18–20 cm). Lightly oil the top. Repeat with remaining balls while you begin griddling.

Step 7: Griddle until blistered, flaky, and aromatic

Lightly oil the griddle. Place a folded mhajeb seam-side down. Cook until the bottom is blotchy golden-brown with toasted spots and the dough looks set, 3–4 minutes. Flip and cook the second side 3–4 minutes more, pressing gently with a spatula to encourage even browning. Add a dab of butter with the oil if you like a richer finish. Adjust heat as needed to avoid scorching. Keep cooked mhajeb warm under a clean towel while you finish the batch. Rest 3 minutes before cutting to keep layers intact.

Pro Tips

• Use fine durum semolina, not coarse. Fine granules hydrate better and stretch ultra-thin without tearing.
• The filling must be thick. If it looks saucy, keep simmering; excess moisture will puncture the dough.
• Oil is your “flour.” Work on a slick surface with oiled hands; do not dust with flour, which prevents proper stretching.
• Let the dough rest the full 60 minutes. Relaxed gluten equals transparent sheets and fewer tears.
• Electric griddle users: 375°F (190°C) gives consistent blistering. Skillet users: steady medium heat is key.

Variations

• Spicy pepper boost: Add 1 roasted and chopped green chili to the filling for extra heat and smokiness.
• Cheese melt: Tuck 2 tbsp crumbled feta or grated kashkaval over the filling before folding for a salty, gooey twist.
• Herb garden: Swap parsley for cilantro and add 1 tsp dried mint to the filling for a fragrant spin.

Storage & Make-Ahead

Filling keeps 4 days in the refrigerator or 2 months frozen. Dough balls can rest (oiled and covered) up to 24 hours in the refrigerator; bring to room temperature for 45 minutes before stretching. Cooked mhajeb keep 2 days in the fridge or 2 months frozen. Reheat from chilled at 375°F (190°C) on a dry skillet or in a toaster oven, 6–8 minutes; from frozen, 10–12 minutes, flipping once. Brush lightly with oil to re-crisp.

Nutrition (per serving)

Approx. 480 calories; 20 g fat; 66 g carbohydrates; 11 g protein; 5 g fiber; 860 mg sodium. Values are estimates based on 1 of 6 mhajeb.