🍽️ Friday’s Recipe: Mhadjeb


Mhadjeb is made from semolina and you need a lot of time and patience to knead the dough. Although Mhadjeb is not an easy and fast recipes, however, it is worth trying.


500 g semolina
1/2 teaspoon salt
2 tomatoes, chopped
1 onion, chopped
salt & pepper

Combine salt and semolina. Add 1 cup water. Mix together and start kneading the dough. Wet your hands from time to time and add enough water to get a smooth, soft and elastic dough. Not too much water though. It should be soft but not sticky. Knead for about 1/2 hour.

Divide dough into small balls. Let stand for about 30 minutes. In the meantime you can prepare the filling.

Heat oil in a frying pan. Add onions. Fry for about 5 minutes. Add tomatoes. Fry another 5 minutes. Add harissa, salt & pepper to taste. Cover and cook over low heat.

Flatten each ball of dough on your lightly oiled working surface. Stretch and form it to a very thin sheet. The dough should be as flat as possible.

Spread a tablespoon of stuffing in the middle of the sheet. Fold the edges over the top.

Fry in a pan until brown on both sides.



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