Algerian Spicy Stuffed Layered Flatbread | Mhadjeb, Mahdjouba, Rghaif Maarins, محاجب
17.5 هزار بار بازدید -
6 سال پیش
-
🍴 Recipe video for Algerian
🍴 Recipe video for Algerian Spicy Stuffed Layered Flatbread | Les Mhadjebs, Mhadjeb Harine, Mahdjouba, Rghaif Maarins, محاجب 🍴
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Marhaban Bikoum! Welcome to my channel!
SUBSCRIBE: https://goo.gl/b126A6
MY SITE: https://goo.gl/ukxjCV
WRITTEN RECIPE: https://goo.gl/CBNycH
JOIN OUR COMMUNITY: https://goo.gl/sbuzpu
♥ If you've enjoyed this video, don't forget to give it 👍'LIKE' and let me know what you think in the comment section below. I love to hear your feedback! ♥ And if you're enjoying all the content I'm sharing with you, you can support my channel by subscribing. Simply click on the red SUBSCRIBE button below the video. You can also activate the notifications ... by hitting little bell 🔔 under the video so that you don't miss out on a thing! ♥
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Mhadjeb (plural) or Mahdjouba (singular) is, an Algerian specialty that uses the North African Msemmen dough. It's a puffed pastry-like flatbread that is traditionally stuffed with a chackouka (also called frita) mixture of onions and tomatoes. Some regions add their own favored ingredients such as el gueddid (cured lamb meat), shredded carrot, ground lamb, garlic or various spices such as ground caraway seeds, ground coriander, and paprika. I like to prepare mine using a simple chackouka mixture, but you flavor your filling any way you like! The traditional preparation for Mhadjeb involves kneading an all semolina dough vigorously for long periods of time. In today's video, I'm using a no-knead method to prepare our dough, that I shared with you all in video II. In our 'How to Prepare Msemmen' series.
They have gained notoriety in Algeria to such an extent that they are now prepared in the fast food industry and is now enjoyed as a street food all over Algeria, as well as in other North African countries. In western Morocco, it's known as ' Rghaif Maamrins' in fact. They are consumed, usually for lunch and with a simple salad, soft drink and some extra harissa for those who like it extra spicy! It's a complete meal!
During the holy month of Ramadan, I like to prepare minis Mhadjeb to accompany our soup instead of the usual bourek. These also travel well, so you can take to school, work, on picnics, road trips or to the beach!
Check out the other videos in this series :
Easy North African Layered Crêpe-like Flatbread : Easy North African Layered Crêpes | M...
No-Knead North African Msemmen Crêpes : No-Knead North African Msemmen Crêpes...
Shaping Tips for North African Layered Crêpes Msemmen : Shaping Tips for North African Layere...
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
🍴 INGREDIENTS 🍴
👉 English
Dough:
500g - 2 cup semolina flour/fine semolina (semoule fine, smid daqiq)
500g - 2 1/2 cup flour
1/2-2 tsp salt (use 2tsp if you're serving it savory, 1/2tsp if sweet)
1- 2 tbs sugar (use 2TBS if you're serving this sweet, less if savory)
pinch of dry yeast
750ml - about 3 cups water
250g - 1 cup melted butter for folding
Stuffing:
2 large onions, sliced
4 large ripe tomatoes, chopped
1 TBS tomato paste
pinch of sugar (optional)
harissa, to taste (optional but traditionally added)
½ tsp dried thyme (optional)
salt, black pepper, to taste
👉 En Française
la pâte:
500g - 2 tasses de farine de semoule (semoule fine, smid daqiq)
500g - 2 1/2 tasse de farine
2 cuillères à café de sel
750ml - 3 verre d'eau
250g - 1 tasse de beurre fondu pour le pliage
Farce:
2 gros oignons, tranchés
4 grosses tomates mûres, hachées
1 cs de pâte de tomates
pincée de sucre (facultatif)
harissa, au goût (facultatif mais traditionnellement ajouté)
½ c. À thé de thym séché (facultatif)
sel, poivre noir, au goût
👉 Magyarul
tészta:
500 g - 2 1/2 csésze finom liszt
500g - 2 csésze finom búzadara
2 tk. Só
750ml - körülbelül 3 csésze viz
250 g - 1 csésze olvasztott vaj a hajtogatáshoz
a töltelék:
2 nagy hagyma, szeletelve
4 nagy érett paradicsom aprítva
1 cs paradicsompüré
csipetnyi cukor (opcionális)
harissa, ízlés szerint (opcionális, de hagyományosan hozzáadva)
½ tk szárított kakukkfű (opcionális)
só, fekete bors, ízlés szerint
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
★★ Looking for Algerian recipes?
Take a look at my Algerian Recipes Playlist :
https://goo.gl/5h8oUJ
Or get inspired over at my Recipe Index:
https://goo.gl/tFdrKW
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
🍔 Tried out one of my recipes? Let me know! 🍔
Share pictures of your creations on my Facebook page or Instagram. Social Media links can be found below ⬇️⬇️
Just tag them #thetealtadjine
★★★★ LET'S CONNECT ★★★★
➞ I N S T A G R A M: Instagram: thetealtadjine
➞ F A C E B O O K: Facebook: TheTealTadjine
➞ P I N T E R E S T: Pinterest: henikodz
➞ E-mail & Inquiries: [email protected]
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Marhaban Bikoum! Welcome to my channel!
SUBSCRIBE: https://goo.gl/b126A6
MY SITE: https://goo.gl/ukxjCV
WRITTEN RECIPE: https://goo.gl/CBNycH
JOIN OUR COMMUNITY: https://goo.gl/sbuzpu
♥ If you've enjoyed this video, don't forget to give it 👍'LIKE' and let me know what you think in the comment section below. I love to hear your feedback! ♥ And if you're enjoying all the content I'm sharing with you, you can support my channel by subscribing. Simply click on the red SUBSCRIBE button below the video. You can also activate the notifications ... by hitting little bell 🔔 under the video so that you don't miss out on a thing! ♥
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
Mhadjeb (plural) or Mahdjouba (singular) is, an Algerian specialty that uses the North African Msemmen dough. It's a puffed pastry-like flatbread that is traditionally stuffed with a chackouka (also called frita) mixture of onions and tomatoes. Some regions add their own favored ingredients such as el gueddid (cured lamb meat), shredded carrot, ground lamb, garlic or various spices such as ground caraway seeds, ground coriander, and paprika. I like to prepare mine using a simple chackouka mixture, but you flavor your filling any way you like! The traditional preparation for Mhadjeb involves kneading an all semolina dough vigorously for long periods of time. In today's video, I'm using a no-knead method to prepare our dough, that I shared with you all in video II. In our 'How to Prepare Msemmen' series.
They have gained notoriety in Algeria to such an extent that they are now prepared in the fast food industry and is now enjoyed as a street food all over Algeria, as well as in other North African countries. In western Morocco, it's known as ' Rghaif Maamrins' in fact. They are consumed, usually for lunch and with a simple salad, soft drink and some extra harissa for those who like it extra spicy! It's a complete meal!
During the holy month of Ramadan, I like to prepare minis Mhadjeb to accompany our soup instead of the usual bourek. These also travel well, so you can take to school, work, on picnics, road trips or to the beach!
Check out the other videos in this series :
Easy North African Layered Crêpe-like Flatbread : Easy North African Layered Crêpes | M...
No-Knead North African Msemmen Crêpes : No-Knead North African Msemmen Crêpes...
Shaping Tips for North African Layered Crêpes Msemmen : Shaping Tips for North African Layere...
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
🍴 INGREDIENTS 🍴
👉 English
Dough:
500g - 2 cup semolina flour/fine semolina (semoule fine, smid daqiq)
500g - 2 1/2 cup flour
1/2-2 tsp salt (use 2tsp if you're serving it savory, 1/2tsp if sweet)
1- 2 tbs sugar (use 2TBS if you're serving this sweet, less if savory)
pinch of dry yeast
750ml - about 3 cups water
250g - 1 cup melted butter for folding
Stuffing:
2 large onions, sliced
4 large ripe tomatoes, chopped
1 TBS tomato paste
pinch of sugar (optional)
harissa, to taste (optional but traditionally added)
½ tsp dried thyme (optional)
salt, black pepper, to taste
👉 En Française
la pâte:
500g - 2 tasses de farine de semoule (semoule fine, smid daqiq)
500g - 2 1/2 tasse de farine
2 cuillères à café de sel
750ml - 3 verre d'eau
250g - 1 tasse de beurre fondu pour le pliage
Farce:
2 gros oignons, tranchés
4 grosses tomates mûres, hachées
1 cs de pâte de tomates
pincée de sucre (facultatif)
harissa, au goût (facultatif mais traditionnellement ajouté)
½ c. À thé de thym séché (facultatif)
sel, poivre noir, au goût
👉 Magyarul
tészta:
500 g - 2 1/2 csésze finom liszt
500g - 2 csésze finom búzadara
2 tk. Só
750ml - körülbelül 3 csésze viz
250 g - 1 csésze olvasztott vaj a hajtogatáshoz
a töltelék:
2 nagy hagyma, szeletelve
4 nagy érett paradicsom aprítva
1 cs paradicsompüré
csipetnyi cukor (opcionális)
harissa, ízlés szerint (opcionális, de hagyományosan hozzáadva)
½ tk szárított kakukkfű (opcionális)
só, fekete bors, ízlés szerint
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
★★ Looking for Algerian recipes?
Take a look at my Algerian Recipes Playlist :
https://goo.gl/5h8oUJ
Or get inspired over at my Recipe Index:
https://goo.gl/tFdrKW
▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬
🍔 Tried out one of my recipes? Let me know! 🍔
Share pictures of your creations on my Facebook page or Instagram. Social Media links can be found below ⬇️⬇️
Just tag them #thetealtadjine
★★★★ LET'S CONNECT ★★★★
➞ I N S T A G R A M: Instagram: thetealtadjine
➞ F A C E B O O K: Facebook: TheTealTadjine
➞ P I N T E R E S T: Pinterest: henikodz
➞ E-mail & Inquiries: [email protected]
6 سال پیش
در تاریخ 1397/01/28 منتشر شده
است.
17,531
بـار بازدید شده