Vegetarian, Maghreb and Middle East
Mhadjeb with vegetable soup
Mhadjeb are semolina flatbreads stuffed with onions and slow cooked tomatoes, served with a vegetable soup, for 4 people in 1 hour 10 minutes. The recipe is medium difficulty and costs €1.80 per person. Success depends on kneading the dough well so it turns stretchy and pulls thin without tearing.
Semolina flatbreads stuffed with onions and slow cooked tomatoes, the specialty of Algiers, with a hearty vegetable soup on the side.
- Total time
- 1 h 10
- Difficulty
- Medium
- Cost per person
- €1.80
- Calories per person
- 550 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
- The kids
- They generally like it
Mhadjeb are those flatbreads that turn golden and crisp on the outside while staying soft inside, wrapped around a filling of slow cooked tomatoes, melting onions, and bell pepper that adds a little bite. The semolina dough, kneaded well then stretched very thin, gives a texture quite different from a regular crepe, denser and more rustic. The vegetable soup served alongside, with carrots, leeks, and mashed potato chunks, rounds out the meal and warms everyone up.
This is a good dish for a Sunday when you have some time ahead of you, since kneading the dough and cooking the filling both take attention. Kids generally like the stuffed flatbread, mild and not spicy, and you can serve the soup on the side if the filling feels too new to them. In fall or winter, this pairing warms things up and makes a nice change from the usual dinners, with no meat and mostly pantry staples you probably already have.
The ingredients
Pantry
- Fine semolinaoften in the pantry 400 g
- Crushed tomatoesoften in the pantry 400 g
- Sweet paprikaoften in the pantry 1 tsp
- Sunflower oiloften in the pantry 8 tbsp
- Vegetable brothoften in the pantry 1 l
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Onion 3
- Red bell pepper 1
- Carrot 3
- Potatoes 2
- Leek 2
Allergens Gluten
The step by step recipe
-
Knead the semolina with a spoonful of salt and warm water until you get a pliable dough, then let it rest. 20 min
Add the water little by little, the dough should be smooth and a bit stretchy.
-
Sauté the sliced onions and diced bell pepper, add the tomatoes and sweet paprika, and let it cook down slowly. 20 min
The filling should be thick and almost dry, otherwise the flatbreads will tear.
-
Dice the carrots, potatoes, and leeks and cook them in the broth to make the soup. 25 min
Mash a few pieces of potato to thicken the soup.
-
Stretch the dough very thin on an oiled surface, place the filling in the center, and fold into a square.
Oil your hands and the surface well, the dough sticks very quickly.
-
Dry fry the mhadjeb in a hot skillet, two minutes on each side, and serve with the soup. 8 min
A very hot, ungreased skillet makes the flatbread crisp outside and stay soft inside.
Our tips to get it right
- Work the dough on an oiled surface rather than a floured one, it stays pliable and won't dry out and crack.
- Let the tomato filling cool completely before stuffing the flatbreads, a hot filling makes the dough soggy and hard to fold.
- Make the soup while the dough rests, you'll save time and everything will be ready together.
The variations
- Swap the red bell pepper for a green one for a sharper, less sweet filling.
- Stir leftover spiced ground meat into the filling for a heartier version, without changing the dough.
- For kids, make smaller mhadjeb with a milder filling by leaving out the sweet paprika.
What to serve it with
- Hot mint tea
- Tomato and cucumber salad
- A side of olives
Storage
Mhadjeb keep for 2 days in the fridge in a sealed container and reheat best in a dry skillet to bring back the crispness. The soup keeps for 3 days in the fridge and freezes well for up to 3 months. The raw dough and filling don't freeze well, so it's best to use them the same day.
Questions about this dish
Why does my mhadjeb dough tear when I stretch it?
The dough probably hasn't rested long enough or wasn't kneaded enough. Always let it rest at least 20 minutes and oil your hands and the work surface generously.
Can you make the filling ahead of time?
Yes, the slow cooked tomato filling can be made the day before and kept in the fridge. Just let it come back to room temperature before stuffing the flatbreads.
What type of semolina should I use for mhadjeb?
Fine semolina is essential, medium or coarse semolina makes a grainy dough that won't stretch well. It's what gives mhadjeb their signature texture.
Can you cook mhadjeb without any oil in the pan?
Yes, that's actually the traditional method. A hot, dry skillet is enough to brown the dough without sticking, thanks to the oil already in the dough and filling.
How long does it take to make mhadjeb stuffed semolina flatbreads with vegetable soup?
Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in mhadjeb stuffed semolina flatbreads with vegetable soup?
About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does mhadjeb stuffed semolina flatbreads with vegetable soup cost?
About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten. Always check the labels of the products you buy.
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