Dish

Mahjouba

Mahjouba is made by mixing together flour, semolina, and water to form a dough. The dough is then rolled out into thin circles and cooked on a hot griddle or in a wood-fired oven. The result is a delicious flatbread that is crispy on the outside and soft on the inside. Mahjouba is typically served hot, with a variety of toppings such as tomato sauce, onions, and herbs.

African cuisine› North African cuisine› Algerian cuisine

Bread› Flatbread

Origins and history

Mahjouba has been a part of Algerian cuisine for centuries. It is believed to have originated in the northern part of the country, and was traditionally made by women in the family. Today, it is still a popular food in Algeria and is often served with a variety of toppings.

Dietary considerations

Mahjouba is suitable for vegetarians, but is not suitable for those with gluten intolerance or celiac disease as it is made from wheat flour. It is also high in calories and should be consumed in moderation.

Variations

There are many variations of mahjouba, with some people adding herbs or spices to the dough to give it extra flavor. Others add cheese or other fillings to the dough before cooking it.

Presentation and garnishing

Mahjouba is typically served on a plate or platter, with the toppings arranged attractively around the flatbread. It can also be garnished with fresh herbs or edible flowers to make it even more visually appealing.