Ingredients
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-
4
-
2
-
2
-
2
-
-
1
-
-
500
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250
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-
-
-
-
Directions
Algerian M’hajeb – Traditional Filled Pastry, 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 & any leftover pastry makes a lovely breakfast when served with honey M’hajeb are very popular all year round but they are frantically devoured during Ramadan!, 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 & any leftover pastry makes a lovely breakfast when served with honey M’hajeb are very popular all year round but they are frantically devoured during Ramadan!
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Steps
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1
Done
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Filling: |
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2
Done
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Slice 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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3
Done
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Pastry: |
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4
Done
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*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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5
Done
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Mix 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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6
Done
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Wehen 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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7
Done
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Take 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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8
Done
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Place 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! |
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9
Done
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Any Dough Left Over Can Be Cooked Plain and Served With Honey (great For Suhor!). |
