- 500 grams fine Semolina plus more if you add too much water, which I usually do :-)
- Tomato Paste
- Hot Paprika
Measure out the semolina add a pinch of salt and start adding water little by little until you have reached a nice soft dough, that resembles bread dough but stretchy. This takes about thirty minutes or more by hand. Coat lightly with oil and let it rest.
As your dough is resting start making the filling. Slice the onions thinly and grate the tomatoes after cleaning them of seeds and excess juice.
Cook over medium high heat and cook the onions until pretty much all the water is gone. Next add tomato paste and seasoning stirring well to make sure everything is well distributed. Cook a few more minutes to make sure everything is soft moist but not wet and then set aside to cool.
When the filling is room temperature you can start making the M'hajeb's.
Break off a golf ball size piece of dough and spread it on onto the counter slowly and carefully making sure to use enough oil on the work surface as well as the dough itself. This is a pretty oily mess so I didn't take any pictures, maybe next time I will ask my brother or older boy to do it.
Fry them in a bit of oil in a non stick pan or a caste iron pan.
This takes a bit of practice and a lot of time, but they are really good so you aren't loosing any time by making them!