Algerian Spicy Stuffed Layered Flatbread | Mhadjeb, Mahdjouba, Rghaif Maarins, محاجب

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide protein at a lower cost.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

harissa

🥗Healthier: sriracha

💰Cheaper: chili powder

Chili powder can mimic the heat without the cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable for frying.

Add salt, semolina, and water to a large mixing bowl and mix until the dough is rough and shaggy.

Cover the dough with a kitchen towel and let it rest overnight for 8 to 12 hours.

Slice onions and chop tomatoes into large cubes.

Sauté onions in oil until soft and almost caramelized.

Add salt, pepper, chopped tomatoes, thyme, tomato paste, and harissa; cook until liquid evaporates and mixture is caramelized.

Butter the dough and grease a large tray.

Form about 20 smooth balls from the dough and brush each with butter or oil.

Cover the tray with plastic wrap to prevent crust formation.

Take one dough ball, keeping the rest covered, and prepare the work surface by buttering it and using an upside-down baking tray as a guide.

Pat out the dough into a thin layer using a circular motion, keeping the center thicker for filling.

Spread the filling evenly in the center of the dough.

Stretch the dough over the filling, ensuring it covers any holes that may form.

Preheat a skillet and add a little butter before placing the stuffed dough in it.

Press down on the dough to help it rise and prevent burning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary