Try to strech the dough very thin, you're going to have an amazing result | How to make Mhadjeb

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese is lower in fat and calories.

ground meat

🥗Healthier: chopped mushrooms

💰Cheaper: lentils

Mushrooms provide a meaty texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Mix semolina, water, and salt in a bowl until a dough forms.

Knead the dough on a floured surface until smooth, about 5 minutes.

Cover the dough and let it rest for 30 minutes.

Finely chop onion, tomato, and bell pepper.

Heat olive oil in a skillet over medium heat.

Sauté onion until translucent, about 3-4 minutes.

Add tomato, bell pepper, and spices; cook until softened, about 5 minutes.

Stir in parsley and garlic; cook for another minute.

Divide the dough into equal portions and roll each into a thin circle.

Spread the filling on one half of the dough circle, then fold over.

Heat a griddle or pan over medium heat and add a little oil.

Cook each Mhadjeb until golden brown, about 3-4 minutes per side.

Serve warm, optionally with harissa.

Cooking Techniques

Spice Level: