Mahjouba

Name: Mahjouba
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1 medium-large onion; 1 carrot; 400 g peeled tomatoes; 1 tablespoon tomato paste; olives (optional); salt; pepper; extra virgin olive oil; 180 g reground semolina flour; 100 ml lukewarm water

Serves 6

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Mahjouba

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Serves 6

Directions

1For the filling, heat the extra virgin olive oil in a pan.
2Add the onion and grated carrot to the pan.
3Mix everything and let it brown for about 5 minutes, making the vegetables wilt well.
4Add the peeled tomatoes (or fresh diced tomatoes, or a can of cherry tomatoes).
5Crush the pulp to release the liquids.
6Mix and add the totally optional tomato paste and Taggiasca olives.
7Salt and pepper.
8Let it cook for 15 minutes, allowing the liquids to reduce.
9Prepare the dough by combining regrinded semolina flour, salt, and lukewarm water little by little.
10Knead by hand or with a planetary mixer, and finally add 1 tablespoon of extra virgin olive oil while continuing to knead until a nice loaf is formed.
11Let the dough rest for half an hour.
12Divide the dough into 6 parts.
13Oil each portion.
14Roll out each portion on an oiled smooth surface, creating a fine pastry.
15Fill the pastry with the tomato filling.
16Close by bending the 4 sides inward.
17Cook in a lightly oiled pan on each side until golden brown.

Ingredients

1 medium-large onion
1 carrot
400 g peeled tomatoes
1 tablespoon tomato paste
olives (optional)
salt
pepper
extra virgin olive oil
180 g reground semolina flour
100 ml lukewarm water

Equipment

panplanetary mixer (optional)

Tips

You can use a can of cherry tomatoes for the filling.
The tomato paste is totally optional.
You can knead by hand or with a planetary mixer.
Serve warm or cold.

Mahjouba

Serves 6

tiktok.com

Mahjouba

tiktok.com

Serves 6

Directions

1For the filling, heat the extra virgin olive oil in a pan.
2Add the onion and grated carrot to the pan.
3Mix everything and let it brown for about 5 minutes, making the vegetables wilt well.
4Add the peeled tomatoes (or fresh diced tomatoes, or a can of cherry tomatoes).
5Crush the pulp to release the liquids.
6Mix and add the totally optional tomato paste and Taggiasca olives.
7Salt and pepper.
8Let it cook for 15 minutes, allowing the liquids to reduce.
9Prepare the dough by combining regrinded semolina flour, salt, and lukewarm water little by little.
10Knead by hand or with a planetary mixer, and finally add 1 tablespoon of extra virgin olive oil while continuing to knead until a nice loaf is formed.
11Let the dough rest for half an hour.
12Divide the dough into 6 parts.
13Oil each portion.
14Roll out each portion on an oiled smooth surface, creating a fine pastry.
15Fill the pastry with the tomato filling.
16Close by bending the 4 sides inward.
17Cook in a lightly oiled pan on each side until golden brown.