Griddled Algerian mahjouba

Ingredients

For the filling

• 1 tbsp olive oil
• 1 medium yellow onion (finely diced)
• 1 red bell pepper (finely diced)
• 2 garlic cloves (minced)
• 2 medium tomatoes (finely diced)
• 1 tsp harissa
• ½ tsp ground cumin
• ½ tsp fine salt

For the dough

• 300 g fine semolina
• 100 g all-purpose flour
• 1 tsp fine salt
• 280 ml warm water
• 1 tbsp olive oil

For shaping

• 2 tbsp olive oil

Preparation

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and red pepper with ½ tsp fine salt and cook for 6 minutes, stirring now and then. Add the garlic and cook for 30 seconds, then stir in the tomatoes, harissa and cumin. Cook for 5½ minutes, until thick with no loose tomato juice. Set the filling aside to cool. 2. Mix the semolina, flour and 1 tsp fine salt in a bowl. Pour in the warm water and 1 tbsp olive oil. Knead until the dough is smooth and supple. 3. Cover the dough and leave it to rest for 30 minutes. 4. Divide the dough into 8 balls. Lightly oil your hands and work surface with 2 tbsp olive oil, then stretch each ball into a thin square about 15 cm wide. 5. Put about 2 tbsp cooled filling in the center of each square. Fold the sides over to make a neat parcel and press the seams closed. 6. Heat a griddle or large cast-iron skillet over medium-high heat. Cook two parcels at a time for 1½ minutes per side, until freckled brown and crisp at the edges. Cook all 8 in 4 batches and serve warm.