Algerian M'hajeb - Traditional Filled Pastry

M'hajeb are infamous in Algeria & Morocco - where they are also known as M'semmen. They are a fine pastry made of semolina & filled with a delicious mix of tomato, onion & sometimes peppers. M'hajeb keep well in the freezer when individually wrapped & any leftover pastry makes a lovely breakfast when served with honey. M'hajeb are very popular all year round but they are frantically devoured during Ramadan!

• Ready In: 1 hr
• Serves: 10
• Yields: 10 m'hajeb approx

Ingredients

• Filling

• 4  onions
• 2  tablespoons  concentrated tomato puree
• 2  green peppers (the very large Algerian mildly hot peppers)
• 2  tablespoons olive oil
•  salt & pepper
• 1  hot pepper (optional)

• Pastry

• 500  g fine semolina
• 250  g plain flour
•  salt
•  water

Directions

1. Filling:
2. 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.
3. Pastry:
4. *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.*.
5. 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.
6. 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.
7. 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!
8. 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!
9. Any dough left over can be cooked plain and served with honey (great for suhor!).