Mahjouba Semolina Crêpe

Ingredients

What you’ll need

• Dough
• 2 cups fine semolina
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1 cup warm water
• 1/2 cup vegetable oil for stretching
• Filling (Tchektchouka)
• 3 large onions (sliced)
• 3 tomatoes (peeled, chopped)
• 3 cloves garlic (minced)
• 1 tbsp tomato paste
• 1 tbsp harissa paste
• 2 tbsp olive oil
• 1 tsp sweet paprika
• salt and pepper

Method

How it comes together

1. 1

   Make Filling: Heat olive oil in a skillet over medium heat (350°F / 175°C). Sauté sliced onions slowly for 15 minutes until caramelized. Add garlic, tomatoes, tomato paste, harissa, paprika, salt, and pepper. Simmer on low for 10 minutes until thick and dry. Let cool completely.

2. 2

   Make Dough: Knead semolina, flour, salt, and warm water for 15 minutes until silky and highly elastic.

3. 3

   Rest: Divide into 8 balls, coat with vegetable oil, place on a tray, cover, and rest for 30 minutes.

4. 4

   Stretch: Oil hands and work surface. Stretch one dough ball outwards from the center until paper-thin and translucent.

5. 5

   Fill: Fold top and bottom thirds over center to form a rectangle. Place 2 tbsp of cooled filling in center. Fold left and right sides over filling to form a square parcel.

6. 6

   Cook: Heat a griddle over medium heat (350°F / 175°C). Brush with oil. Cook mahjouba for 3 to 4 minutes on the first side until golden and slightly puffed, then flip and cook for 2 to 3 minutes. Serve hot.