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{{Infobox prepared food {{Infobox prepared food
| name = Mhadjeb | name = Mhadjeb
| image = | image = mhajeb1.jpg
| image_size = 400px | image_size =
| caption = | caption = Algerian mhadjeb served with traditional mint tea
| alternate_name = | alternate_name = Mahjouba, Algerian crepes
| country = ]<ref name=Michel> | country = ]<ref name=Michel>
By Dupuis Michel</ref> By Dupuis Michel</ref>
| region = | region =
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| type = ] | type = ]
| served = | served =
| main_ingredient = | main_ingredient =
| variations = | variations = ]
| calories =
| other =
}} }}
'''Mhadjeb''' is a crepe-like semolina based flatbread originating from ].<ref name=Michel />
'''Mahdjouba''' (]: محجوبة) or '''mhadjeb''' is a crepe-like semolina based flatbread originating from ].<ref>Bouksani, Louisa (1989). ''Gastronomie Algérienne''. Alger, Ed. Jefal. p. 185. </ref><ref name="Michel" /><ref>{{Cite book |last1=Nadia |url=https://books.google.com/books?id=APEPAQAAMAAJ&q=mhadjeb |title=Moi, Nadia, femme d'un émir du GIA |last2=Gacemi |first2=Baya |date=1998 |publisher=Seuil |isbn=978-2-02-035338-0 |language=fr}}</ref>


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.<ref>{{Cite web |date=2020-08-25 |title=Mahjouba Recipe: Stuffed Algerian Crepes |url=https://polkadotpassport.com/savory-stuffed-crepe-algerian-mahjouba/ |access-date=2022-08-22 |website=Polkadot Passport |language=en-US}}</ref><ref name=Michel /><ref>“”</ref> 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.<ref>{{Cite book |last=Maherzi |first=Lotfi |url=https://books.google.com/books?id=0PkdAAAAMAAJ&q=mhadjeb |title=Le cinéma algérien: institutions, imaginaire, idéologie |date=1980 |publisher=Société nationale d'édition et de diffusion |language=fr}}</ref> The mahdjouba, which means "covered" or "veiled" in ], originates from southern Algeria: ], Touggourt. It is the vegetable-filled variation of ], a traditional North African flatbread.<ref>{{Cite web |date=2021-06-09 |title=Mhadjeb: Easy Homemade Recipe - Tasty Mediterranean |url=https://tastymediterranean.com/recipe/mhadjeb/ |access-date=2022-08-22 |language=en-GB}}</ref>
Mhadjeb is a traditional Moroccan dish, it is a fine crepe-like semolina based flatbread typically stuffed with a mixture of onion, garlic, tomato, peppers and spices.<ref name=Michel /><ref>“”</ref>

== Etymology ==
Mahdjouba in ] means veiled or hidden.<ref>{{Cite journal |last=Boumedine |first=Rachid Sidi |date=2022-12-01 |title=Cuisines traditionnelles d'Algérie: l'art d'accommoder l'histoire et la géographie |url=https://www.berghahnjournals.com/view/journals/ame/17/2/ame170204.xml |journal=Anthropology of the Middle East |language=en |volume=17 |issue=2 |pages=48–63 |doi=10.3167/ame.2022.170204 |s2cid=252963908 |issn=1746-0719|doi-access=free }}</ref>


==See also== ==See also==
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==References== ==References==
{{reflist}} {{Reflist}}


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{{Algeria-cuisine-stub}} {{Algeria-cuisine-stub}}

Latest revision as of 09:08, 30 November 2024

Algerian food item
Mhadjeb
Algerian mhadjeb served with traditional mint tea
Alternative namesMahjouba, Algerian crepes
TypeFlatbread
Place of originAlgeria
VariationsM'semen

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

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. 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. 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.

Etymology

Mahdjouba in Algerian derja means veiled or hidden.

See also

References

  1. ^ 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. 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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