Algerian filled flatbreads Mhajeb
- Vegan
- Lactose free
Derived from ingredients – check the package label.
- Good for lunch
- Good for a snack
Less suited for breakfast, for dinner.
Eight thin Algerian semolina flatbreads filled with onion, tomato sauce and chilli; two flatbreads make one portion.
4 servingsFinal yield 1,430 g
Ingredients
- 500 gSemolina, unenriched
- 330 gBeverages, water, tap, drinking
- 300 gOnions, raw
- 400 gTomato sauce, canned, no salt added
- 25 gPeppers, hot chili, red, raw
- 40 gOil, olive, salad or cooking
- 4 gSalt, table
Method
- Mix semolina with 330 g water and 4 g salt and knead for 8 minutes.
- Rest the dough for 20 minutes.
- Chop onion and fry in 20 g oil for 8 minutes at 175 °C. Add 400 g tomato sauce and 25 g chilli and cook uncovered for 17 minutes until the filling is thick.
- Divide the dough into eight balls of about 104 g. Roll each thin, fill with about 70 g cooled mixture and fold into a square.
- Heat the remaining 20 g oil in two large pans. Fry the flatbreads in two rounds of four, 3 minutes per side at 190 °C.
- Serve two flatbreads per portion.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,379.6 kcal
- Protein
- 72 g
- Fat
- 46.9 g
- Total carbohydrate (by difference)
- 415.6 g
- Total dietary fibre (USDA)
- 31 g
- Saturated fatty acids
- 6.6 g
- Sodium
- 1,627.6 mg
- Salt (sodium × 2.5)
- 4.1 g
Per serving
- Energy
- 594.9 kcal
- Protein
- 18 g
- Fat
- 11.7 g
- Total carbohydrate (by difference)
- 103.9 g
- Total dietary fibre (USDA)
- 7.7 g
- Saturated fatty acids
- 1.6 g
- Sodium
- 406.9 mg
- Salt (sodium × 2.5)
- 1 g
Per 100 g of finished food
- Energy
- 166.4 kcal
- Protein
- 5 g
- Fat
- 3.3 g
- Total carbohydrate (by difference)
- 29.1 g
- Total dietary fibre (USDA)
- 2.2 g
- Saturated fatty acids
- 0.46 g
- Sodium
- 113.8 mg
- Salt (sodium × 2.5)
- 0.28 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal