Algerian M'hajeb - Traditional Filled Pastry

• Filling
• onions↗4
• concentrated tomato puree↗2 tablespoons
• green peppers (the very large Algerian mildly hot peppers)↗2
• olive oil↗2 tablespoons
• salt & pepper
• hot pepper (optional)↗1
• Pastry
• fine semolina↗500 g
• plain flour↗250 g
• salt↗
• water↗

Step-by-step instructions

1. 1

   Slice the onions in fine rings. Slice the peppers into fine strips ( many people remove skin first) and fry together in a little olive oil until softened. (If using the hot pepper, de-skin then puree, add to the onions & peppers.) Add the puree, salt and pepper and cook covered, for approx 5 minutes or until soft and well flavoured. Set aside to cool.

2. 2

   *To make the pastry, it's easiest if you have a mixer with a dough hook or a bread maker set on the dough setting.*.

3. 3

   Mix the semolina and the flour in a mixer of place in the bread machine. Make a hollow in the centre, add a little salt and enough water to bring to a stiff dough. Knead well. Add a little more water, a bit at a time until the dough is finally a soft elastic consistency - this is usually around 8-10 minutes.

4. 4

   Wehen the dough it nice and elastic, pull of pieces and roll into golf balls. The secret is to have EVERYTHING WELL OILED -- Oil your hands, the work surface and the m'rie or large skillet / chappati pan.

5. 5

   Take a golf ball at a time and gently stretch out as thin as you can. It's easiest to do this on a well oiled work surface. If uyou get a few little holes, don't worry - you can patch them up and nobody will mind!

6. 6

   Place a spoonful of filling in the centre and fold the edges in one at a time (left, right, top, bottom), to form a rough square shaped parcel. Fry until golden on both sides - you have to be very attentive here or they will burn!

7. 7

   Any dough left over can be cooked plain and served with honey (great for suhor!).