Go Back
+ servings
Mahjouba | Algerian Crepes
Print Recipe
5 from 6 votes

Mahjouba | Algerian Crepes

A very thin and flaky flatbread made with semolina flour and filled with a spicy tomato and onion mixture.
Prep Time15 mins
Cook Time45 mins
Resting time30 mins
Total Time1 hr
Course: Breakfast, Flatbread
Cuisine: African, Algerian
Servings: 6 Flatbread


To make the Dough -

  • Semolina flour / Fine semolina - 1 1/2 cup
  • Salt - 1 tsp
  • Oil - 1 TBSP plus more for greasing
  • Water - as needed to make the dough

To make the filling -

  • Onion - 1 medium finely chopped
  • Tomato - 1 - 14 OZ can diced
  • Carrot - 1/2 cup finely grated
  • Green chilies - 2 or 3 finely minced
  • Ketchup - 2 TBSP
  • Roasted cumin powder - 1 tsp
  • Salt - to taste
  • Pepper - to taste
  • Oil - 1 TBSP


To make the dough -

  • Combine the semolina flour and salt in a bowl and mix it together.
  • Slowly add water to make a soft dough. Knead the dough for 6 to 8 minutes until it is elastic.
  • Add 1 TBSP of oil and continue to knead. Let the dough rest for at least 30 minutes

To make the filling -

  • Heat 1 TBSP of oil in a pan. When the oil is hot, add the finely chopped onions and saute it until translucent.
  • Now add the grated carrot and saute for couple of minutes.
  • Add the green chilies along with the diced tomatoes and let it come to a boil.
  • At this point, add the salt and pepper, along with ketchup and cumin powder. If the canned tomatoes already has salt, just add enough to taste.
  • Simmer and let the mixture thicken. It will take 15 to 20 minutes to get the right consistency.
  • Let the filling cool down before we start assembling the Mahjouba.

To shape and cook the Mahjouba -

  • Divide the dough into 6 equal balls. Coat each piece with oil and place it 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 so it does not tear much.
  • Spread about 2 heaped TBSP of the filling in the center and fold the two opposite ends to meet at the center.
  • Now fold the other two ends to come to the center and form a envelope.
  • Heat a flat griddle and spray it with some oil.
  • Place the shaped Mahjouba on the hot pan and cook it on both sides until golden brown.
  • Repeat the same with the rest of the dough.
  • Let it cool slightly and then serve.