Mhadjeb / Mahjouba

Mhadjeb – often called Mahjouba – is a classic Algerian flaky semolina crêpe filled with a spicy tomato-onion mixture. This savory pancake is a beloved street food, sold hot off the griddle at markets and bakeries. The dough, made simply from semolina, salt, and water, is stretched by hand into a paper-thin rectangle. A spoonful of harissa-seasoned tomato and onion filling is spread inside before folding. As the filled crêpe cooks on a hot griddle, it crisps up and the filling steams within.

The result is a layered, chewy exterior that gives way to a warm, saucy interior. Each bite bursts with the tangy richness of tomatoes, sweet onions, and a kick of heat from harissa or chilies. Many cooks add diced green peppers or a spoon of mashed chickpeas for extra texture, and finish with a sprinkle of fresh cilantro. Lightly oiling the pan and dough ensures even golden color and prevents sticking. Some vendors brush a drizzle of olive oil on top for an extra glossy finish. Mhadjeb is vegetarian by nature, making it a favorite for those seeking hearty flavor without meat.

Since the dough has no yeast, these pancakes come together quickly. Mahjouba’s very name means “veiled” or “covered,” describing the way the rich filling is hidden within folds of dough. It is said to have originated in northern Algeria – cities like Algiers and Constantine claim it as their own. Traditionally, it is a breakfast or lunch food: street carts offer it alongside mint tea and coffee to busy workers. Families often prepare batches on weekends, rolling dough and cooking crepes together – a practice that makes cooking a communal event.

Mhadjeb is also deeply practical. Unlike many flatbreads that need utensils, it’s eaten by hand. It can stay warm inside its layers for a while, making it ideal to pack in a lunch box or picnic. Reheating a leftover Mhadjeb in a skillet quickly restores its crispness. Each stuffed pancake captures Algerian spice and hospitality: soft yet crunchy dough enclosing lively, aromatic filling.