French manufacturer of professional kitchen equipment since 1947
French manufacturer of professional kitchen equipment since 1947
Mahjouba means “veiled” and “covered” in Arabic, referring to the distinctive way in which the crêpe is folded.
A popular Algerian dish, mahjoubas originate from Biskra, in the south of Algeria. They are widely found in Algerian fast-food outlets and in bars specialising in mahjoubas.
Even though spicy mahjoubas remain THE quintessential Algerian snack, you can find them almost everywhere in the world. They are very popular.
The mahjouba is a kind of flaky, layered crêpe whose preparation is fairly complex and requires a certain level of skill.
Here is a detailed recipe for 4 people:
250g of minced meat, 4 onions, 2 garlic cloves, 4 tbsp of tomato purée, 1 tbsp of chopped coriander and parsley (optional), 1 tsp of harissa, salt and pepper
400g of fine semolina, 1 good pinch of salt, water and oil
Start by vigorously mixing the fine semolina and the sifted flour, then add the salt. Gradually add water so that the dough firms up. Then leave to rest, covered, for 15 minutes.
Meanwhile, mix the onions, which should keep some texture (not a purée). Add the chopped garlic, the tomato purée, the meat and the harissa, and season. Add a splash of water and leave to cook for 10 minutes. Let this filling cool before using it.
Then knead the dough for 20 minutes, sprinkling it with water. It will be very sticky at first but will very quickly become a light, elastic, non-sticky dough. Leave it to rest for 5 minutes covered with a tea towel.
Now form balls the size of an egg with lightly oiled hands. Put a little oil on the worktop and roll out your dough.
Take a ball and stretch it out.
Place some filling on one side and fold the other over to obtain the right shape.
Mahjoubas are folded in a precise way and then cooked on a tagine or a well-heated, oiled metal plate. Cook both sides for a few minutes.
It is also possible to prepare two at the same time with our Roller Grill double gas professional crêpe machine. Guaranteed time saving!
Mahjouba dough is stuffed with a generally spicy sauce made from onions, tomatoes, garlic, peppers and spices. You can add meat if you wish.
A hearty dish, mahjoubas are perfect when the weather is cold, for lunch and dinner alike.
The fact that mahjoubas are stuffed before cooking sets them apart from French crêpes. They are eaten with savoury foods, while French crêpes are loved at teatime or for dessert with sweet toppings.
Delicious mahjoubas are eaten hot and well spiced.
To achieve crêpes with the right shape and texture, remember to coat your hands and your worktop thoroughly with oil so that you can roll out the dough as well as possible.
