Mahdjouba
Prerna Advani
by Prerna Advani

Categories

  • Algerian
  • Bread
  • Vegan

Algerian crepes that involve a tomato based filling in a crispy flatbread.

The recipe I used is adapted from Margo Drobi.

Ingredients:

Per 8 small crepes-

For the dough:

  • 1.5 cups all purpose flour
  • 1.5 cups fine semolina
  • 1 teaspoon salt
  • ~1.25 cups water

For the filling:

  • 2 tablespoons avocado or olive oil, plus extra for pan frying and to coat the dough
  • 1 large white onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups tomato puree
  • 1 teaspoon sugar
  • 1 teaspoon cumin powder
  • 1 teaspoon paprika
  • 1 teaspoon harissa seasoning
  • salt, to taste
  • pepper, to taste
  • handful of parsley

  • 1 cup tzatziki, for serving (recipe available here)

Instructions:

  • In a small-medium bowl, add all of the dry ingredients for the dough. Mix and slowly add water until your dough can hold a round shape without difficulty - you may have to adjust the water quantity. Cover the dough and set aside.

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  • Heat oil in a pan and add your onion, bell pepper, and garlic. Cook for a few minutes until they soften.

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  • Add the tomato paste, tomato puree, and all of your seasonings. Mix to combine and let it cook for a few more minutes until you achieve a thick consistency. Then, add the parsley, cook for another minute or two, and transfer to a bowl.

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  • Return to your dough. Lightly grease a clean surface and move the dough there. Divide into 8 equal parts.

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  • Lightly grease one of the dough parts with oil and roll it into an thin layer.

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  • Add a heaping spoonful of filling to the center of the dough. Be careful not to overfill - you should have 4-5x more dough to fold over than the amount of filling being used.

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  • Fold the ends into the center to enclose the filling.

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  • Grease a nonstick pan with olive oil and pan fry the crepe on each side for a couple of minutes until golden. I was able to fry to crepes at a time for time efficiency.

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  • Transfer to a plate and repeat the process with the remaining pieces of dough.

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  • Cut into triangles (or squares) and serve hot with tzatziki or dip of choice. Enjoy!
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