Mhadjeb

Preparation

1. 1

   Make a soft dough with the flour, warm water, oil and a pinch of salt, knead 5 minutes then let rest 20 minutes under a cloth.

2. 2

   Meanwhile, make the filling: cook the onion in oil, add the chopped tomatoes, tomato paste, paprika and cumin, let simmer 10 minutes until you get a thick sauce.

3. 3

   Divide the dough into balls, stretch each one very thin by hand on an oiled surface — the thinner the dough, the crispier the mhadjeb.

4. 4

   Place a spoonful of filling in the centre, fold the edges into a square to enclose it well.

5. 5

   Cook the mhadjeb 3-4 minutes per side on a hot, lightly oiled griddle, until golden and crisp.