Traditional recipes

Majhouba (Algerian pancakes)

Majhouba (Algerian pancakes)

The onion, together with the chilli and the carrot is passed finely with the help of a kitchen appliance.

Heat the oil over medium heat and add the onion, carrot and chilli mix. Cook for 20 minutes, stirring frequently. Then add the tomato paste, leave for 3 minutes and add the tomatoes. Season and cook for 45 minutes, until the composition has thickened and is slightly dry. Remove from the heat and add the coriander / parsley.

Mix the salt with the cornmeal and 200 ml of water. Knead until it has the consistency of a dough. At this stage, I added a little flour and olive oil to get the desired consistency.

Divide the dough into 8 balls and place on a parchment paper greased with oil. Cover with cling film and leave to rest for 30 minutes.

On a smooth surface (marble fits best), greased with oil, spread with your hands the dough of each ball in a sheet as thin as a rectangle.

Place the filling in the center, then bring the lengths of the rectangle and then the widths to the center, thus covering the filling.

Cook in a pan over medium heat until brown spots form on the surface of the pancake. They return only once during the process.

Serve hot.


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