Mhajeb

For the filling, blanch the tomatoes in boiling water for 20 seconds, peel and dice them; cut the onion into thin half-rings, dice the bell pepper finely, and mince the garlic.

Heat 2 tbsp oil in a deep skillet. Add the onion and garlic, and cook over medium heat for 5 minutes until soft. Add the bell pepper and sauté for another 5 minutes.

Add the tomatoes, tomato paste, harissa, half the salt and the black pepper. Simmer over low heat for about 60 minutes, adding 100 ml water as needed, until the filling thickens; let it cool completely.

Combine the semolina, wheat flour, the remaining salt and 2 tbsp oil. Gradually pour in 320 ml water, knead into a soft, non-sticky dough, and work it for at least 10 minutes. Cover and let rest for 15 minutes.

Divide the dough into 6 balls, brush them with 1 tbsp oil and let rest for another 10 minutes. Oil the work surface with the remaining oil, then stretch each ball by hand into a very thin, almost transparent sheet.

Place about 2 tbsp of the cooled filling in the center of each sheet, then fold the edges over envelope-style into a square or rectangle.

Heat a heavy skillet or tagine over medium heat. Fry the mhajeb for 4–5 minutes on each side, turning carefully, until golden with small dark speckles but no burnt spots.

Serve the mhajeb hot, with extra harissa on the side to taste, if desired.