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    You are in: Home / Low-cholesterol / Algerian M'hajeb - Traditional Filled Pastry Recipe
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    Algerian M'hajeb - Traditional Filled Pastry

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    40 mins

    20 mins

    Um Safia's Note:

    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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    Serves: 10


    m'hajeb ...

    Units: US | Metric




    1. 1
    2. 2
      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.
    3. 3
    4. 4
      *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.*.
    5. 5
      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.
    6. 6
      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.
    7. 7
      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!
    8. 8
      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!
    9. 9
      Any dough left over can be cooked plain and served with honey (great for suhor!).

    Ratings & Reviews:


    Nutritional Facts for Algerian M'hajeb - Traditional Filled Pastry

    Serving Size: 1 (159 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 342.0
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 4.0 mg
    Total Carbohydrate 66.1 g
    Dietary Fiber 3.8 g
    Sugars 2.6 g
    Protein 10.2 g

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