M'hajeb (Filled Pastries) is a traditional Algerian recipe for a classic dish of semolina flour pastries filled with a savoury mix of onions and green bell peppers in totmato puree. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Filled Pastries (M'hajeb).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
These pastries, also known as M'semmen are common to Algeria and Morocco and are made of a fine semolina pastry filled with a mix of tomato and onion (sometimes also peppers).
Ingredients:
For the Filling:
4 onions, finely slied into rings
1 tbsp tomato purée
2 green bell peppers, sliced into thin strips
2 tbsp olive oil
salt and freshly-ground black pepper
1 chilli (optional), pounded to a paste
For the Pastry:
500g fine semolina
250g plain flour
salt
water
Method:
Begin with the Filling: Heat a little olive oil in a pan, add the onions and green bell peppers (and chilli, if using) and fry for about 5 minutes, or until soft but not coloured. Stir in the tomato purée then season to taste, cover the pan and sweat gently for about 5 minutes, or until the mixture is soft and well flavoured. Take off the heat and set aside.
Now prepare the pastry: Combine the semolina and flour in a large bowl. Form a well in the centre then add enough water (about 120ml) to bring the mixture together as a stiff dough. Knead thoroughly (at least 20 minutes), adding a little more water, 1 tsp at a time, until the dough is soft and elastic.
When the dough is smooth tear off pieces and roll into golfball size (ensure everything is well oiled; the work surface, your hands and the chapati pan, m'rie or skillet). Take one ball of dough at a time and gently stretch as thin as you can (easiest done on a well-oiled work surface). If the pastry tears, don't worry, you can patch these up!
When done, place a tablespoon of the filling in the centre then fold the edges in one at a time, overlapping the edges slightly, to form a roughly square-shaped parcel. Heat your pan and fry until golden on both sides (cook carefully to ensure that the pastry does not burn). Serve either warm or cold.
)
Click on the image, above to submit to Pinterest.