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 tablespoon of oil and continue to knead. Let the dough rest for at least 30 minutes

Heat 1 tablespoon 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.

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 tablespoon 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.