The appeal of Honey Msemen is obvious. Moist and crunchy squares of dough doused with honey and butter ; who wouldn’t crave it ?
Well, I’d take Mhajebs -which are savoury, stuffed Msemen– over sweet Msemens any day.
I confess I don’t have a sweet tooth, but there’s more to it : a hidden treasure lies in this simple stuffed bread recipe.
Even though I should have known what to expect, having bought them from street vendors during my childhood, I was still amazed by how a little ball of dough, with a rather simple stuffing -no cheese, no quick cheats- could turn how so tasty. And I mean can’t-stop-eating tasty ; both my companion and I had to refrain from eating them all in one sitting.
Usually, you’d find two Mhajeb versions, be it from street vendors or in North African households :
- a Kefta Mhajeb version, with minced meat (beef and/or lamb), onions, a few spices and bell pepper. I chose to add olives instead, because olives + spicy minced meat = Happiness ;
- a Tomato & onion Mhajeb version, containing just this : tomato and onion. You can customize it with a few spices and/or harissa, which I did, but none too many ; we want the tomato and onion to shine. As with most of the greatest recipes, the simpler, the better.
Don’t underestimate the sheer power of the tomato & onion Mhajeb. I think our veggie friends will be impressed. Besides, it’s probably the most popular Mhajeb version, from what I saw on street markets and in Arabic bakeries. It’s impressive how it rivals the more elaborate Kefta Mhajeb : I honestly cannot tell which version I prefer.
Mhajeb (Savoury Msemen) – Recipe
Ingredients – Advice & key points
- Check out my initial Honey Msemen recipe for all needed instructions on the dough, which are instrumental in the success of your Mhajebs.
- The folding process for the dough is almost the same as in the recipe linked above, except that, after folding down your Msemen for the first time, you will add a rectangle of filling right in the center of your dough.
- Don’t overdo it, or you won’t be able to close it ; a little goes a long way ;
- Carefully bring up your bottom Msemen part, and seal the top of the rectangle as properly as possible.
- Then proceed as you would for a plain Msemen !
- Unlike Honey Msemen, those have a filling : whereas you can afford to have some holes in your plain Msemens, you cannot have any holes here, at least not on the central part, where your filling is.
Cooking & Serving your Mhajebs
- Msemen are quite quick to cook ; use a hot pan -ideally heavy, but a nonstick one works great, too- and pan-fry ~2 minutes per side !
- Mhajebs pair really well with a simple salad made out of thinly cubed cucumber, tomatoes and onion, seasoned with olive oil and a large squeeze of lemon.
- As for the leftovers policy :
- Those Msemen, once cooked, will keep just fine in the refrigerator for up to 3 to 4 days. Then simply reheat them again in a hot pan, ~2 minutes per side.
- If planning to eat them at a later date, keep your leftovers into your freezer (in a plastic bag, in a Tupperware...) To reheat it, simply let it thaw or reheat straight into your skillet.
Mhajeb (Savoury Msemen)
Description
Your Arabic equivalent for crepes, in a savoury, stuffed version this time -well worth the effort.
Ingredients
Option n°1 : Kefta
Option n°2 : Tomato-onion
Instructions
Dough comes first !
See on the Honey Msemen recipe how to prep your dough !
While it rests, proceed with the following (stuffing-making).
Stuffing, Option 1 : Kefta Mhajeb
Heat up a pan on medium ; add olive oil.
Add your onions, with a pinch of salt. Let them sweat 3 minutes.
Add your spices. Cook 2mn.
Add garlic. Cook until fragrant (30sec).
Add tomato concentrate. Cook 1mn.
Add your minced meat. Cook ~4-5mn.
Turn the heat off.
Add harissa, cilantro, parsley, olives. Add salt if needed.
Let it cool down (~1h).
Careful ; you need the dough to be fully cooled down before carrying on.Stuffing, Option 2 : Tomato-onion Mhajeb
Heat up a pan on medium ; add olive oil.
Add your onions, with a pinch of salt. Let them sweat 5 minutes.
Add your spices. Cook 2mn.
Add garlic. Cook until fragrant (30sec).
Add tomato concentrate. Cook 1mn.
Add your diced tomatoes. Cook ~15mn, until the mixture has thickened and is not watery anymore.
Turn the heat off.
Add harissa, cilantro, parsley. Add salt if needed.
Let it cool down (~1h).
Shape your Mhajeb
Form balls the size of a mandarin.
Melt your butter in a bowl and add oil. Add baking powder & mix.
Fill another bowl with semolina.
On an oiled surface, flatten a first ball of dough with your oiled hand, until very thin & transparent.
Add a pinch of semolina.
Fold the top part towards the middle. Add semolina ; & spread a bit of oil.
Add a rectangle of filling (around 1,5 to 2 tablespoons depending on your Msemen size).
Fold the bottom part upwards. Repeat the semolina & oil process.
Fold the left part towards the center ; add oil & semolina ; then finish with the right part towards the center.
Repeat the process for each ball.
Place them all on an oiled surface, covered with cling film, until you’re done.
Cook it !
Heat up a heavy pan with oil & butter, on medium-high.
Before adding your Mhajeb, flatten it a bit to make it larger. Flatten it once on the pan, too.
Cook around 2mn per side, flipping it twice or thrice.
Cover with a clean kitchen towel once done.
Repeat the process, adding oil as needed.
Serve with the side salad described above if so wished.
Et voilà !! You're done !