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Mahdjouba (galette farcie algérienne): photo of the dish
Illustrative photo: R — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Mahdjouba (galette farcie algérienne)

La mahdjouba est une crêpe épaisse et feuilletée, faite de farine et de semoule, garnie d'une fine sauce tomate et oignon, puis roulée. C'est un en-cas de rue typique d'Alger et d'Oran.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Nutrition facts

411 kcal per serving

Protein
13.2 g
Carbohydrates
66.6 g
of which sugars
6.5 g
Fat
8.4 g
Fiber
5.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, semolina, salt and yeast. Gradually add the lukewarm water to get a smooth, supple dough, then let it rise 1 hour, covered.
  2. Meanwhile, sweat the sliced onions in the oil over low heat for 8 minutes.
  3. Add the grated tomatoes, the paste, the chili and the spices, and let it reduce for 15 minutes until thick. Adjust the seasoning.
  4. Pour a ladle of dough into a very hot, oiled skillet and spread it into a thin disc, like a thick pancake.
  5. Cook over medium heat for 2 to 3 minutes, until the top is dry and the bottom is golden, then flip it.
  6. Spread a spoonful of sauce over it and, if you like, crack an egg in the center and close it up.
  7. Fold the mahdjouba in half or roll it up, sprinkle with parsley and serve right away, while hot.

Variations and tips

Simple version. Without egg, with just the tomato sauce and a little grated cheese.

Using what's easy to find. Fine semolina can be replaced with extra flour.

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Original Ecomely recipe.