Mhajeb (Typical Algerian dish) "paste filled by tomato sauce"

[Twilight]

Hello!!!
I post the recipe and the pictures of my Mhajebs

Mhajebs: is a Berber and typical Algerian meal made with paste filled with tomato sauce and cooked over a non-stick pan, traditionally on a Tajine like this one

a dish made in several places in the country South, North (specially Algiers people adore it ) you can also cook them without filling them with sauce, so they will be called then M3arek (kneads) or msemen, you could eat them for breakfast with coffee.

For the tomato sauce I reduced a little by mixing

For the recipe:

The paste:

I put a large quantity for my family so you can reduce the ingredients

About a kilo of fine semolina;
500 g of flour;
Salt;
Water to knead;

Preparation:

- Mix well semolina and flour in a bowl, you put a quantity of salt, about a tablespoon and a half depending on the quantity,

First dilute the salt with water, add water to semolina and flour to make dough easier to knead.

We knead then on a dry flat work and wet just hands each time.
Until the dough becomes smooth and forms bubbles.

The dough should be smooth and soft enough to shape the balls, then we put them on an oiled baking pan and cover it with a plastic film, and let rest for an hour or more.

To facilitate the work let the dough rest 10 minutes between kneading.

After the balls are rested, take one by one and stretch the sides to have a very fine paste.

oil the work plan and hands in order to stretch the dough easily.

Fold the sides like an envelope
Cook on a greased non-stick pan over medium
set aside
Repeat the same job but this time put the cooked Msemen on the stretched dough, fill it with the sauce and fold the sides like an envelope again, Cook on both sides.

repeat the work until complete use of the dough.

Sorry for not putting all steps in pictures I didn't find some, but I promise to do it as soon as I can...

For the stuffing (tomato sauce):

A small red onion
a little green onion
1 kg tomato
salt
1 / 2 teaspoon of each spice: black pepper, paprika, ras el hanout (optional)
1 tablespoon vegetable oil
a drizzle of olive oil
1 / 2 bunch parsley
a teaspoon of canned tomatoes (optional)


cook the onions in vegetable oil until they become tender and golden;
add tomatoes, seeded, skinned and crushed;
fry a little;
add salt, spices, a trickle of olive oil, half the parsley;
simmer;
Reduce sauce;
when it is cooked turn off heat and mix just once, for not sauce to become too runny, return to the heat;
add a teaspoon of tomato paste diluted in a little water, simmer;
Turn off heat and sprinkle with remaining chopped parsley;
adjust seasoning;

I personally don’t like to add the tomato paste, I prefer this sauce natural and I don’t reduce the sauce in a blender, only my husband doesn’t like to find the onion in the food LOL

So when the sauce is mixed I add the tomato paste for colour red.

If you find the sauce acid during cooking, add a little sugar and simmer, it's efficient.

It’s eaten hot and spicy (you can add to the sauce pimento or hot sauce like Harrissa)
Depending on your preference.

I hope you enjoy the recipe!!!

If you've any question don't hesitate to ask I'll be pleased to answer and help you

Good appetite

[lillyinlondon]

thanks a lot you are helping me no end
looks like i shall just put a mattress in the kitchen and sleep there!! i seem to be doing a lot of cooking or is that part of the evil plan to prevent me from having a life ??
loool
merci salama

[lillyinlondon]

im interested to learn much about Algeria but i feel shy to ask for fear of being seen as stupid!

[Twilight]

You're welcome Lilly
No, you don't have to put a mattress in the kitchen just cook some difficult meals occasionally
No there is no need to be shy for asking to learn come on!!!! there is no such thing as a stupid question!!!
I have to go today but as soon as I be here, I'll be pleased to answer and help you