Entree: Algeria – Sahara Algeria – محاجب ➤ Mhadjeb (Thin semolina flatbread stuffed with a spiced tomato and vegetable filling)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 45 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (330 g) fine semolina (preferably fine)
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 1/4 cups (300 ml) warm water, approximately
- 2 tbsp (30 ml) vegetable oil, plus extra for cooking
- 2 tbsp (30 ml) olive oil for filling
- 1 medium (about 8 oz (225 g)) onion, finely chopped
- 2 medium (about 10 oz (280 g)) ripe tomatoes, finely chopped
- 1 small (about 4 oz (115 g)) red bell pepper, finely chopped
- 2 cloves (approx. 0.21 oz (6 g)) garlic, minced
- 1/4 cup (20 g) chopped fresh parsley
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (2 g) red pepper flakes or to taste
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (1 g) black pepper

Show original ingredient measurements

- 2 cups (330 g) fine semolina (preferably fine)
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 1/4 cups (300 ml) warm water, approximately
- 2 tbsp (30 ml) vegetable oil, plus extra for cooking
- 2 tbsp (30 ml) olive oil for filling
- 1 medium (about 8 oz / 225 g) onion, finely chopped
- 2 medium (about 10 oz / 280 g) ripe tomatoes, finely chopped
- 1 small (about 4 oz / 115 g) red bell pepper, finely chopped
- 2 cloves (approx. 6 g) garlic, minced
- 1/4 cup (20 g) chopped fresh parsley
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (2 g) red pepper flakes or to taste
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (1 g) black pepper

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the semolina, flour, and 1 tsp (5 ml) salt. Gradually add warm water while mixing until a soft, slightly tacky dough forms. Add 2 tbsp (30 ml) oil and knead briefly; cover and rest 30–45 minutes to relax.
2. Meanwhile make the filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, add garlic, bell pepper and cook 3–4 minutes until softened. Add chopped tomatoes, paprika, cumin, red pepper flakes, 1 tsp (5 ml) salt and black pepper; simmer 6–8 minutes until mixture is thickened. Stir in chopped parsley and let cool.
3. Divide rested dough into 8 equal portions. On a lightly oiled surface flatten each portion into a very thin round about 7–8 inches (18–20 cm) diameter.
4. Place ~3 tbsp (45 ml) of the cooled filling near the center of each round and fold the dough over in quarters or fold edges to encase the filling, forming a thin stuffed square or round. Gently press and stretch to even thickness while keeping the filling enclosed.
5. Heat a nonstick or cast-iron skillet over medium-high and brush lightly with oil. Cook each stuffed flatbread 2–4 minutes per side until golden spots appear and the dough is cooked through, pressing gently with a spatula to promote even contact.
6. Serve hot or warm; Berber Pizza is traditionally eaten by hand and pairs well with plain yogurt or a simple salad.

1. In a large bowl combine the semolina, flour, and 1 tsp salt. Gradually add warm water while mixing until a soft, slightly tacky dough forms. Add 2 tbsp oil and knead briefly; cover and rest 30–45 minutes to relax.
2. Meanwhile make the filling: heat 2 tbsp olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, add garlic, bell pepper and cook 3–4 minutes until softened. Add chopped tomatoes, paprika, cumin, red pepper flakes, 1 tsp salt and black pepper; simmer 6–8 minutes until mixture is thickened. Stir in chopped parsley and let cool.
3. Divide rested dough into 8 equal portions. On a lightly oiled surface flatten each portion into a very thin round about 7–8 inches (18–20 cm) diameter.
4. Place ~3 tbsp (45 ml) of the cooled filling near the center of each round and fold the dough over in quarters or fold edges to encase the filling, forming a thin stuffed square or round. Gently press and stretch to even thickness while keeping the filling enclosed.
5. Heat a nonstick or cast-iron skillet over medium-high and brush lightly with oil. Cook each stuffed flatbread 2–4 minutes per side until golden spots appear and the dough is cooked through, pressing gently with a spatula to promote even contact.
6. Serve hot or warm; Berber Pizza is traditionally eaten by hand and pairs well with plain yogurt or a simple salad.