Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, algerian crepes / pancakes (mahjouba) #vegetarian #vegan #streetfood. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Algerian Crepes / Pancakes (Mahjouba) #vegetarian #vegan #streetfood is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Algerian Crepes / Pancakes (Mahjouba) #vegetarian #vegan #streetfood is something that I’ve loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Algerian Crepes / Pancakes (Mahjouba) #vegetarian #vegan #streetfood:

1. Prepare For the filling
2. Prepare 6 small red onions, roughly chopped
3. Prepare 2 medium carrots, chopped
4. Get 3 Hollan chillies, more or less to taste
5. Make ready 1 1/2 cup my homemade tomato sauce 1 can whole peeled tomatoes and 3 tbs tomato paste
6. Make ready 2 tbs salt (to taste)
7. Make ready 1 tbs ground pepper (to taste)
8. Get 1 tsp coconut sugar if the tomato is too citrusy
9. Prepare Fresh coriander, chopped, approximately 1 cup (can use Parsley)
10. Take 2 table spoons olive oil or ghee, more for greasing
11. Get Crepe / Pancake Dough
12. Get 4 1/2 cups fine selmolina flour (durum wheat)
13. Prepare 2 cups water

Steps 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.
5. Ready to serve and ENJOY!

So that is going to wrap it up with this special food algerian crepes / pancakes (mahjouba) #vegetarian #vegan #streetfood recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget 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!