Ingredients
Method
- Prepare the Dough: In a large bowl, mix fine semolina, flour, and salt. Gradually add warm water while kneading for 10-15 minutes until smooth and elastic. Divide into small lemon-sized balls, coat with oil, and rest covered for 30 minutes.
- Cook the Filling (Tchektchouka): Heat olive oil in a skillet over medium heat. Sauté sliced onions until soft and translucent. Add minced garlic, chopped tomatoes, tomato paste, harissa, paprika, salt, and black pepper. Simmer for 15 minutes until thick, then cool completely.
- Stretch the Dough: Generously oil your work surface and hands. Take a dough ball and flatten it into a paper-thin square sheet using your palms.
- Fill and Fold: Place 2 tablespoons of the cooled onion-tomato filling in the center of the dough. Fold the four edges over the filling to form a neat square envelope.
- Cook and Serve: Heat a oiled tajine or heavy skillet over medium-high heat. Transfer the stuffed Mahjouba square carefully and cook for 2-3 minutes per side until golden brown and crispy. Serve hot.
Notes
Cool the Filling: Always allow the spicy onion-tomato filling (Tchektchouka) to cool down completely before placing it on the thin dough to prevent tearing.
Resting is Key: Allowing the dough balls to rest under a oil coating makes .stretching the semolina paper-thin much easier without shrinking back
📊 Nutrition Facts (Per Serving):
Calories: 320 kcal
Protein: 8 g
Carbohydrates: 52 g
Fat: 10 g
Fiber: 4 g