Algerian Stuffed Pancakes

Ingredients

• For the pancakes: For the pancakes:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• Vegetable oil, for frying Vegetable oil, for frying
• For the filling: For the filling:
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 46g, 4g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, salt, sugar, and yeast. Gradually add warm water and mix until a smooth batter forms. Cover the bowl with a clean kitchen towel and let the batter rest for 30 minutes.
2. 2.
   In the meantime, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the diced tomatoes, bell peppers, minced garlic, ground cumin, paprika, salt, and pepper to the skillet. Cook for 10-12 minutes, or until the vegetables are tender and the flavors have melded together. Remove from heat and set aside.
4. 4.
   Heat a non-stick pan or griddle over medium heat. Lightly grease the surface with vegetable oil.
5. 5.
   Pour a ladleful of the pancake batter onto the pan and spread it into a thin, round shape. Cook until bubbles form on the surface and the edges start to crisp up. Flip the pancake and cook for another minute.
6. 6.
   Place a spoonful of the prepared filling onto one half of the pancake. Fold the other half over the filling to create a half-moon shape. Press gently to seal the edges.
7. 7.
   Transfer the stuffed pancake to a serving plate and repeat the process with the remaining batter and filling.
8. 8.
   Garnish the stuffed pancakes with fresh parsley and serve hot.

Treat your ingredients with care...

• Bell peppers — Choose bell peppers that are firm and have vibrant colors. Remove the seeds and white membranes before dicing them for the filling.
• Fresh parsley — Rinse the parsley thoroughly and pat it dry before using it as a garnish. Chop the parsley finely for a delicate touch of freshness.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the filling.
• Experiment with different fillings such as cooked ground meat or cheese for a variation in flavors.
• Serve the stuffed pancakes with a side of harissa or a tangy tomato sauce for an extra burst of flavor.
• If the pancakes become too thick, add a little water to the batter to achieve a thinner consistency.
• Leftover stuffed pancakes can be refrigerated and reheated in a toaster oven for a quick and satisfying snack.

Serving advice

Serve the Algerian Stuffed Pancakes hot as a standalone snack or pair them with a fresh salad for a light and satisfying meal. They can also be served as part of a brunch spread or as an appetizer at a gathering.

Presentation advice

Arrange the stuffed pancakes on a platter, garnished with fresh parsley, to showcase their vibrant colors. Serve them folded in half to reveal the delicious filling, or cut them into smaller portions for bite-sized servings.