Algerian Crêpes
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Shrove Tuesday (February 21sr in 2023) is the day before Ash Wednesday, observed in many Christian countries through participating. It is the day before lent and is the last day before the excesses of the year are put aside and something is given up for lent. This is the reason for cooking pancakes on Shrove Tuesday to use up the fat and flour. Many non-observant families still observe Shrove Tuesday as pancake Tuesday or Pancake Day. This is an Algerian recipe for a stuffed flatbread, typically served as a starter that will make and interesting and unusual addition to tour Shrove Tuesday menu. It’s loosely called a crêpe or pancake as the cooking method approximates that of a Chinese pancake, except that semolina is used instead of wheat flour. Note that this is a vegetarian recipe.
15/60/8
Ingredients:
6 small onions, coarsely chopped
3 red Thai birds’ eye chillies, chopped
2 medium carrots, roughly chopped
1 tbsp olive oil (plus more for greasing)
3 tbsp tomato puree
400g (14-oz.) can whole peeled tomatoes in juice, drained, crushed by hand
½ tsp ground cumin
2 tbsp sea salt plus more to taste
Freshly-ground black pepper, to taste
25g (1 cup packed) coriander (cilantro) leaves, finely chopped
180g (1 ½ cups) fine semolina
Water, as needed, for the dough
Method:
For the dough: Combine the semolina flour and salt in a bowl and mix it together. Slowly add water and work to make a soft dough. Once the ingredients come together, knead the dough in the bowl for 6 to 8 minutes until it is elastic. Add 1 tablespoon of oil and continue to knead. Let the dough rest for at least 30 minutes.
To make the filling: Heat 1 tablespoon of oil in a pan. When the oil is hot, add the finely chopped onions and fry it until translucent (about 3 minutes). Stir in the grated carrot and fry for a couple of minutes before adding the chillies along with the diced tomatoes and let it come to a boil. Stir in the tomato puree and cumin and season to taste with the salt and pepper, along with ketchup and cumin powder. If the canned tomatoes already have salt, just add enough to taste.
Bring to a simmer and let the mixture thicken. It will take 15 to 20 minutes to get the right consistency. Stir in the coriander leaves and set aside to cool completely.
To shape and cook the Mahjouba: Divide the dough into 6 equal-sized balls. Coat each piece with oil and place on a greased surface. Spread the ball with the heel of your hand to form a very thin circle. Stretch the edges and make it as thin as possible; the dough has to be well kneaded and rested beforehand so it does not tear much.
Spread about 2 heaped tbsp of the filling mixture in the centre and fold the two opposite ends to meet in the middle. Now fold the other two ends to come to the centre and form an envelope.
Heat a flat griddle pan and spray it with some oil. Place the shaped Mahjouba on the hot pan and cook it on both sides until golden brown.
Repeat this process with the remainder of the dough.
Allow them to cool slightly before slicing in half along the middle and serving.
