Mahjouba (Algerian Crêpes)
These thick, flaky crepes stuffed with a jammy tomato-based filling are a typical street snack in Algeria.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Skillet
- Nonstick skillet
- Mixing bowl
- Baking sheet
- Plastic wrap
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Wooden spoon
- Stove
Ingredients
- 6 small yellow onions, roughly chopped
- 3 red Holland chiles, stemmed and seeded
- 2 medium carrots, roughly chopped
- 1⁄4 cup olive oil, plus more for greasing
- 3 tbsp. tomato paste
- 1 (15-oz.) can whole peeled tomatoes in juice, drained, crushed by hand
- 2 tbsp. kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 cup packed cilantro leaves, finely chopped
- 4 1⁄4 cups fine semolina
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