Mhajeb

What it really is

A thin Algerian semolina flatbread folded around a cooked onion and tomato filling.

Mhajeb is a thin, folded Algerian flatbread with a cooked filling, commonly based on onion and tomato and sometimes chilli. The dough is stretched very thin before the filling is enclosed and the bread is cooked on a hot surface. Fillings and the balance of semolina and flour vary by cook.

The dough is worked and stretched until thin, then folded around a cooked filling before being finished on a hot griddle. The result is a layered, flexible flatbread with a savoury centre, not a pastry with a separate flaky shell. Onion and tomato form a common filling; chilli may be added for heat. The amount of semolina and the handling of the dough vary by cook, and fillings can vary too. Mhajeb is eaten hot, when the surface is lightly browned and the filling remains soft. It can be sold as a snack or a simple meal, often folded for easy handling. A menu should name the filling and say whether chilli is used. The wheat-based dough is part of the version represented here; disclose any meat, cheese or other additions rather than treating them as traditional defaults.

The griddled surface should be lightly browned while the centre stays soft. Fold it for handheld service or cut it into pieces; identify the filling and chilli so guests can judge heat before ordering.

How it's served

• Hot from the griddle, folded or cut into manageable pieces.
• As street food or a substantial snack.
• Plain or with an additional condiment if the vendor offers one.

How to write it on the menu

• Name the filling and say how spicy it is.
• Describe it as a folded flatbread so guests can distinguish it from a stuffed pastry.
• Check the dough, filling and cooking oil before making allergen claims.