Algerian mahjouba with meat!
Today, I'm sharing with you the recipe for Mahjouba, a minced meat dish topped with a minced meat tomato sauce. A very popular recipe among the Jewish community of Algeria!
Ingredients :
For 16 Mahjouba
The dough
– 2 kg of extra-fine semolina
– 4 teaspoons of salt
– lukewarm water
The farce
– 8 onions
– 8 tomatoes
– 4 cloves of garlic
– 2 bell peppers, 6 chili peppers (optional)
– 400 g of minced meat
– salt, pepper
– 2 teaspoons of ras-el-hanout
– 2 tablespoons of sweet chili pepper
– 1 teaspoon of hot chili pepper
– 2 teaspoons of cumin
– 2 tablespoons of tomato paste
– 1 glass of water
Preparation :
We'll start by preparing the sauce.
In a pan, sauté the thinly sliced onions and minced garlic cloves in oil for 5 minutes. Season with salt. Then, add the chopped tomatoes. After 15 minutes, add the spices one by one along with two glasses of water and simmer for 15 minutes, or until the sauce has reduced. Cook the meat for another 3 minutes, then turn off the heat and let it cool.
For the dough:
In a large bowl, mix the semolina, salt, and lukewarm water by hand, gradually adding the water (I used 1 liter of water). Then, knead vigorously by hand for 10 minutes until you obtain a smooth and elastic dough. You can use a Kenwood or KitchenAid mixer; simply mix all the ingredients and knead with the dough hook at a low speed, but kneading by hand is best.
Advice : This is done by eye, and my advice is to add as much water as needed, and when you hear bubbles, you can stop kneading. If the dough is too sticky, add a little semolina, and if it's too hard to knead, continue kneading.
After that, form balls the size of a tangerine, brush them with oil to prevent them from drying out, then place them on a tray or work surface.
Let the dough rest for at least 30 minutes.
Prepare a bowl of vegetable oil and take a ball of dough. Stretch it with your fingers in all directions to form a thin sheet. If the dough is well kneaded, it should be easy to roll out. Place it on a hot pan, let it cook, add the filling, and then top with another sheet. Flip the sheet over to cook on both sides.
Place the cooked majouba on a tray and make the new one, cover with a clean cloth so that it does not dry out.
Repeat the process until all the dough is used up.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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