COOKING ALGERIA: Mahjouba (Algerian Crêpes) 🇩🇿

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat, while ricotta is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has health benefits, while sunflower oil is budget-friendly.

cumin

🥗Healthier: coriander

💰Cheaper: ground paprika

Coriander offers similar flavor notes, while paprika is often less costly.

Finely chop 3 onions and 2 jalapeno peppers, and finely grate 2 carrots.

Heat a non-stick pan over medium-high heat and add a couple tablespoons of olive oil.

Add the onions, jalapeno peppers, and carrots to the pan and mix together.

Cook until soft and caramelized, about 20 minutes.

Add 2 tablespoons of tomato paste and cook for 3 minutes until caramelized.

Add the crushed whole peeled tomatoes and season with salt and pepper.

Stir until the mixture thickens and becomes slightly dry, about 45 minutes.

In a bowl, mix 1.5 cups of semolina flour and 1 tablespoon of salt.

Gradually add water until the mixture starts to stick together, then knead until elastic for about 6-8 minutes.

Add 1 tablespoon of olive oil to the dough and knead until smooth, then let it rest for 30 minutes.

Divide the dough into 6 equal portions and shape them into balls.

Grease the surface with olive oil and stretch the dough as thin as possible.

Place 2 tablespoons of the filling in the center of the dough, fold the edges to meet in the center, and seal.

Heat a non-stick pan over medium heat and add more olive oil.

Cook each filled dough until golden brown on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens