Mahjouba recipe

Mahjouba recipe
Cooking Method ,
Courses ,
Difficulty Intermediate
Prep Time: 30 min Cook Time: 45 min Rest Time: 5 min Total Time: 1 hr 20 mins
Servings 6
Best Season Winter
    Dough ingredients
  • 2 cups Good quality semolina
  • salt
  • water
  • 2 tablespoons cooking oil
  • Sauce ingredients
  • 3 Heads Onion (finely minced)
  • 2 Tomato (finely minced)
  • 2 Green pepper (finely minced)
  • 6 cloves garlic (finely minced)
  • 1 tablespoon Lamb fat
  • salt
  • 1 teaspoon Black pepper
  • 2 tablespoons tomato paste
  • 2 chili pepper (dried)
  1. First, let’s start preparing the sauce. Bring onions, green peppers, Garlic cloves, and tomatoes. Make them finely minced.

  2. Second, in a pan on medium-high heat, add a couple of spoons of olive oil then add all the minced veggies and about 1 tablespoon of lamb fat. Stir them and cook for 20 minutes.

  3. Third, Add tomato paste, Salt, black pepper, and dry chili pepper. Mix well and start stirring until the mixture is thick and slightly dry. It takes about 30 minutes.

  4. Next, let’s move on to the mahjouba dough. In a bowl, add semolina, and a tablepoon of salt. Mix them by adding water slightly. Knead it well until you get a nice soft dough. You have to use oil with that.

  5. After that, let’s divide the amount into maybe five or six small balls. Cover them for about 30 minutes. Make the balls as flat and thin as possible. Be careful to cut them.

  6. Next, when you’re done add 2 tablespoons of sauce for each crepe. Spread the sauce a little then fold the dough until all the sauce is covered.

  7. We are almost done, bring a pan, add a little oil then add the crepes to fry. Fry the crepes until nice brown golden color. It takes maybe 3 minutes for each side.

  8. Finally, that’s it our mahjouba recipe is done. If you want you can add some juice to it. Cheers!!!