Algerian Mhajeb Traditional Filled Pastry Recipes
ALGERIAN M'HAJEB - TRADITIONAL FILLED PASTRY
M'hajeb are infamous in Algeria & Morocco - where they are also known as M'semmen. They are a fine pastry made of semolina & filled with a delicious mix of tomato, onion & sometimes peppers. M'hajeb keep well in the freezer when individually wrapped & any leftover pastry makes a lovely breakfast when served with honey. M'hajeb are very popular all year round but they are frantically devoured during Ramadan!
Provided by Um Safia
Categories Breakfast
Time 1h
Yield 10 m'hajeb approx, 10 serving(s)
Number Of Ingredients 10
Steps:
- Filling:.
- Slice the onions in fine rings. Slice the peppers into fine strips ( many people remove skin first) and fry together in a little olive oil until softened. (If using the hot pepper, de-skin then puree, add to the onions & peppers.) Add the puree, salt and pepper and cook covered, for approx 5 minutes or until soft and well flavoured. Set aside to cool.
- Pastry:.
- *To make the pastry, it's easiest if you have a mixer with a dough hook or a bread maker set on the dough setting.*.
- Mix the semolina and the flour in a mixer of place in the bread machine. Make a hollow in the centre, add a little salt and enough water to bring to a stiff dough. Knead well. Add a little more water, a bit at a time until the dough is finally a soft elastic consistency - this is usually around 8-10 minutes.
- Wehen the dough it nice and elastic, pull of pieces and roll into golf balls. The secret is to have EVERYTHING WELL OILED -- Oil your hands, the work surface and the m'rie or large skillet / chappati pan.
- Take a golf ball at a time and gently stretch out as thin as you can. It's easiest to do this on a well oiled work surface. If uyou get a few little holes, don't worry - you can patch them up and nobody will mind!
- Place a spoonful of filling in the centre and fold the edges in one at a time (left, right, top, bottom), to form a rough square shaped parcel. Fry until golden on both sides - you have to be very attentive here or they will burn!
- Any dough left over can be cooked plain and served with honey (great for suhor!).
Nutrition Facts : Calories 342, Fat 3.6, SaturatedFat 0.5, Sodium 4.1, Carbohydrate 66.1, Fiber 3.9, Sugar 2.7, Protein 10.2
ALGERIAN MCHEWEK - MY TRADITIONAL FAMILY RECIPE!
Mchewek are small balls of mainly almond filling which are moist and slightly chewy on the inside while crisp on the outside. Simple to make but incredibly delicious...
Provided by Um Safia
Categories Dessert
Time 27m
Yield 30-35 small ball shaped cakes
Number Of Ingredients 7
Steps:
- Put ground almonds or coconut, baking powder, sugar and vanilla in a large bowl and mix well (traditionally with your hand). Slowly incorporate the eggs until a firm paste has been achieved.
- Make small balls from the dough - slightly larger than a malteser or olive. Roll each ball in the chopped flaked almonds or coconut and coat well.
- Place the mchewek balls on a baking sheet which has been greased and lightly floured. Put 1/4 a glace cherry on the top in the centre of each mchewek.
- Cook in a preheated oven at 170c for approximately 12 minutes or until almonds have turned a pale golden colour.
- Allow to cool before placing in small bun/sweet cases (optional).
Nutrition Facts : Calories 95.1, Fat 6, SaturatedFat 0.5, Cholesterol 15.7, Sodium 23.4, Carbohydrate 8.9, Fiber 1.3, Sugar 7.2, Protein 2.8
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