Photograph of the finished Mhadjeb

Middle East · Bánh semolina nhân hành cà chua Mhadjeb

Mhadjeb

1 hr Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Semolina flour Semolina flour 1.2 lb
  • Photograph of Onion Onion 4
  • Photograph of Tomato Tomato 8
  • Photograph of Thick tomato passata Thick tomato passata 3.5 oz
  • Photograph of Harissa chili sauce Harissa chili sauce 1.7 oz
  • Photograph of Olive oil Olive oil ⅔ cup
  • Photograph of Coriander seed powder Coriander seed powder 0.4 oz
  • Photograph of Cumin seeds Cumin seeds 0.4 oz
  • Photograph of Salt Salt 0.6 oz

Method

  1. 1 Knead the semolina with warm water for 15 minutes until it forms a very soft dough, then rub with oil and let it rest for 1 hour.
  2. 2 Sauté thinly sliced onions for 15 minutes until sweet, then add tomatoes, tomato sauce, harissa, and seasonings and cook for another 15 minutes until thickened.
  3. 3 The filling must be completely dry; a wet filling will tear the thin semolina membrane when folded.
  4. 4 Spread the dough into a thin sheet on an oiled surface, place the filling in the center, and fold the four edges to form a square.
  5. 5 Pan-fry for 4 minutes on each side until the crust is browned and slightly crispy.

With an appliance

  • Air fryer 59 min

    For step 5: lightly spray oil on both sides of the folded square pastry, air fry at 190 degrees for 10 minutes, flipping at the 6th minute to give the crust a light brown spot and a crispy texture.

Start cooking