These golden, pan-fried flatbread pockets are stuffed with a flavorful blend of spiced ground meat, onions, and peas. Inspired by the traditional Algerian Mahjouba, they’re perfect for snacking or serving as a satisfying main dish.
Why You’ll Love This Recipe
- Offers a satisfying bite with flaky layers and a generous filling.
- Combines warm spices and tender meat for a comforting North African flavor.
- Versatile and portable—ideal for breakfast, lunch, or on-the-go snacking.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the dough
- All-purpose flour
- Fine semolina
- Salt
- Warm water
- Vegetable oil (for folding and cooking)
For the filling
- Olive oil
- Onion, finely chopped
- Garlic clove, minced
- Ground beef or lamb
- Green peas (fresh or thawed)
- Ground cumin
- Turmeric
- Paprika
- Salt and pepper
- Optional: chopped parsley or cilantro
Directions
- In a large bowl, combine flour, semolina, and salt. Gradually add warm water and knead into a soft, elastic dough. Cover and let rest for 30 minutes.
- Meanwhile, heat olive oil in a skillet. Sauté onion and garlic until softened. Add ground meat, peas, and spices; cook until browned and fragrant. Stir in herbs and let the mixture cool.
- Divide dough into small balls. On an oiled surface, flatten each into a thin square.
- Spoon filling into the center, fold edges to seal, and gently flatten into a pocket.
- Heat a nonstick skillet with a little oil. Cook each pocket about 3–4 minutes per side until golden and crisp.
- Serve warm with harissa, mint tea, or a fresh salad.
Servings and timing
- Yields 8–12 stuffed msemen, depending on size.
- Prep time: ~40 minutes (including dough rest and filling prep).
- Cook time: ~25–30 minutes.
- Total time: ~65–70 minutes.
Variations
- Use ground lamb for richer flavor.
- Make it vegetarian by substituting meat with mushrooms, bell pepper, or spinach .
- Add Olives & bell peppers to the filling—great texture and tang .
Storage/Reheating
- Short-term: Store in an airtight container at room temperature up to 1 day .
- Refrigerator: Keep for up to 5 days .
- Freezer: Wrap individually; freeze up to 2 months. Cooked or uncooked may be frozen .
- Reheat: From frozen or chilled, reheat in a skillet over medium-low heat until warmed through, about 2–4 minutes per side . Avoid microwaving to maintain crispiness .
FAQs
1. Can I prep the dough ahead?
Yes. After kneading, wrap and refrigerate for up to 36 hours; allow to warm before shaping .
2. Must I cook the meat filling first?
Yes—it ensures the filling is fully cooked and flavors meld without excess moisture.
3. Can I use store-bought dough?
Unrecommended—this recipe relies on layered technique to achieve proper flakiness.
4. Why does my msemen get tough when cool?
They stiffen when cold; reheat in a skillet or oven to restore tenderness .
5. What’s the ideal oil for cooking?
A neutral oil like vegetable or sunflower works best; use just enough to fry without sogginess.
6. Can I bake these instead of pan-frying?
Yes—lightly brush with oil and bake at 350 °F (175 °C) until golden and crisp, about 10 minutes per side .
7. How do I prevent tearing when folding?
Ensure dough is well rested and elastic before rolling; lightly oil your hands and surface.
8. Do I need yeast?
Traditional Algerian Mahjouba uses unleavened dough; adding yeast yields a fluffier texture but alters authenticity.
9. Are these freezer-friendly uncooked?
Yes—shape and freeze uncooked; pan-fry from frozen, adding a couple minutes to cooking time.
10. What should I serve with them?
Harissa, fresh mint tea, salad, or yogurt pair beautifully with stuffed msemen.
Conclusion
North African Stuffed Msemen (Mahjouba Style) delivers a perfectly flaky, savory flatbread with a warmly spiced filling. With modest prep time, versatile storage options, and simple reheating, they make a standout option for breakfast, lunch, or hearty snacks. Try filling variations and claim the leftovers—they hold up and reheat wonderfully.
Print
North African Stuffed Msemen (Mahjouba Style)
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 stuffed msemen 1x
- Category: Main Course
- Method: Pan-Fried
- Cuisine: North African
- Diet: Halal
Description
North African Stuffed Msemen (Mahjouba Style) are crispy, pan-fried flatbreads filled with a savory mix of spiced ground meat, onions, and peas, offering a delicious taste of Algerian street food culture.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup fine semolina
- 1/2 tsp salt
- 3/4 cup warm water (more as needed)
- 2 tbsp vegetable oil (for folding and cooking)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 lb ground beef or lamb
- 1/2 cup green peas (fresh or thawed)
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika
- Salt and pepper to taste
- Optional: chopped parsley or cilantro
Instructions
- In a large bowl, mix flour, semolina, and salt. Gradually add water and knead until a soft, elastic dough forms. Cover and let rest for 30 minutes.
- Heat olive oil in a skillet. Sauté onion and garlic until soft. Add ground meat, peas, and spices. Cook until browned and aromatic. Stir in herbs and let cool.
- Divide dough into small balls. On an oiled surface, flatten each ball into a thin square or circle.
- Place a spoonful of filling in the center and fold the edges over to enclose. Flatten gently.
- Heat a nonstick skillet with a little oil. Cook each stuffed msemen for 3–4 minutes per side until golden and crisp.
- Serve warm with harissa, mint tea, or a fresh salad.
Notes
- Resting the dough is crucial for easier stretching and folding.
- You can prepare the filling in advance and refrigerate.
- These msemen can be frozen and reheated on a skillet or in the oven.
Nutrition
- Serving Size: 1 stuffed msemen
- Calories: 230
- Sugar: 2g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
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