Algerian Crepes / Pancakes (Mahjouba) #vegetarian #vegan #streetfood
Algerian Crepes / Pancakes (Mahjouba) #vegetarian #vegan #streetfood

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, algerian crepes / pancakes (mahjouba) #vegetarian #vegan #streetfood. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Algerian Crepes / Pancakes (Mahjouba) #vegetarian #vegan #streetfood is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Algerian Crepes / Pancakes (Mahjouba) #vegetarian #vegan #streetfood is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have algerian crepes / pancakes (mahjouba) #vegetarian #vegan #streetfood using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Algerian Crepes / Pancakes (Mahjouba) #vegetarian #vegan #streetfood:
  1. Get For the filling
  2. Make ready small red onions, roughly chopped
  3. Prepare medium carrots, chopped
  4. Get Hollan chillies, more or less to taste
  5. Take my homemade tomato sauce 1 can whole peeled tomatoes and 3 tbs tomato paste
  6. Take salt (to taste)
  7. Prepare ground pepper (to taste)
  8. Prepare coconut sugar if the tomato is too citrusy
  9. Take Fresh coriander, chopped, approximately 1 cup (can use Parsley)
  10. Take table spoons olive oil or ghee, more for greasing
  11. Make ready Crepe / Pancake Dough
  12. Take fine selmolina flour (durum wheat)
  13. Get water
Instructions to make Algerian Crepes / Pancakes (Mahjouba) #vegetarian #vegan #streetfood:
  1. Combine onions, chiles, and carrots in a food processor, and process until finely chopped. Heat oil in a 12″ skillet over medium-high heat. Add chopped vegetables, and cook, stirring, until soft and caramelized, about 20 minutes. Add tomato paste, and cook until lightly caramelized, about 3 minutes. Add tomatoes, season with salt and pepper, and cook, stirring, until mixture is thick and slightly dry, about 45 minutes. Remove from heat and stir in cilantro; let filling cool.
  2. Meanwhile, combine 2 tbsp. salt, semolina, and 2 cups water in a bowl, and stir until dough forms. Transfer to a work surface, and knead until the dough is smooth and no longer sticky, about 8 minutes. Divide dough into 8 equal pieces, shape into balls, and place on a lightly oiled baking sheet; cover loosely with plastic wrap and let rest for 30 minutes.
  3. Lightly oil a work surface (marble works best), and working one at a time, flatten dough ball into a disk using the heel of your hands until it is about 1⁄6” thick. Gently pull the edges to stretch the dough into a paper-thin rectangle, about 15″ long and 12″ wide. Place a scant 1⁄2 cup filling in the center of the dough, and spread it out to a 6″ x 4″ rectangle. Fold the long sides of the rectangle over the filling, and then fold over the short sides, pressing to seal and enclose the filling. R
  4. Heat a 12″ nonstick skillet over medium heat, place one packet seam side-down in skillet, and cook, flipping once, until browned in spots, about 12 minutes; repeat with remaining packets.

So that’s going to wrap this up for this special food algerian crepes / pancakes (mahjouba) #vegetarian #vegan #streetfood recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!