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Mahdjouba

Mhadjeb
Algerian mhadjeb served with traditional mint tea
Alternative namesMahjouba, Algerian crepes
TypeFlatbread
Place of originAlgeria[1]
VariationsM'semen

Mahdjouba (Arabic: محجوبة) or mhadjeb is a crepe-like semolina based flatbread originating from Algeria.[2][1][3]

A traditional Algerian dish, mhadjeb is a fine crepe-like semolina-based flatbread, typically stuffed with a mixture of onion, garlic, tomato, peppers and spices.[4][1][5] It is very popular in all the regions of Algeria, including the southern regions such as Ouargla, Ghardaia, and Tamanrasset. It is one of the essential dishes offered in Algerian street foods.[6] The mahdjouba, which means "covered" or "veiled" in Algerian Darja, originates from southern Algeria: Biskra, Touggourt. It is the vegetable-filled variation of m'semen, a traditional North African flatbread.[7]

Regional variations of mahdjoub exist, in some regions, the filling includes meat or chicken, while in others, cheese and vegetables are used instead.[8]

Etymology

Mahdjouba in Algerian derja means veiled or hidden.[9]

See also

References

  1. ^ a b c Les propriétés intellectuelles By Dupuis Michel
  2. ^ Bouksani, Louisa (1989). Gastronomie Algérienne. Alger, Ed. Jefal. p. 185.
  3. ^ Nadia; Gacemi, Baya (1998). Moi, Nadia, femme d'un émir du GIA (in French). Seuil. ISBN 978-2-02-035338-0.
  4. ^ "Mahjouba Recipe: Stuffed Algerian Crepes". Polkadot Passport. 2020-08-25. Retrieved 2022-08-22.
  5. ^ “Mhadjeb”
  6. ^ Maherzi, Lotfi (1980). Le cinéma algérien: institutions, imaginaire, idéologie (in French). Société nationale d'édition et de diffusion.
  7. ^ "Mhadjeb: Easy Homemade Recipe - Tasty Mediterranean". 2021-06-09. Retrieved 2022-08-22.
  8. ^ محفوف, نسرين (24 April 2023). "المحاجب تدخل ترتيب أفضل 100 طبق نباتي في العالم". Ennahar newspaper (in Arabic). Retrieved 18 September 2025.
  9. ^ Boumedine, Rachid Sidi (2022-12-01). "Cuisines traditionnelles d'Algérie: l'art d'accommoder l'histoire et la géographie". Anthropology of the Middle East. 17 (2): 48–63. doi:10.3167/ame.2022.170204. ISSN 1746-0719. S2CID 252963908.
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