Mhajeb with Beef, Tomato and Harissa

La storia di questo piatto

Mhajeb belongs to the Maghreb, where fine durum semolina becomes a thin, folded crêpe and olive oil is a language spoken at every table. Here it carries lamb or beef gone deep and savory with tomato, red pepper and harissa, a home kitchen's answer to hunger and to the wish for something warm.

Ingredienti

• 250 g Finest durum wheat semolina
• 148 ml Lukewarm water
• 5 g Fine sea salt (for the dough)
• 80 ml Extra virgin olive oil (for dough, sheets and sautéing)
• 300 g Ground lamb or beef
• 250 g Tomato passata
• 150 g Red bell pepper
• 2 tbsp Ready-made harissa (in the filling)
• 4 tsp Ready-made harissa (to serve at the table)
• 1 medium White onion
• 3 cloves Garlic
• 15 g Fresh coriander
• 1 tsp Ground cumin
• 30 g Clarified butter (ghee) for cooking
• 4 g Fine salt (filling)
• 3 g Freshly ground black pepper
• 1 piece Lemon (to serve)
• 5 g Loose green tea leaves (to serve, optional)
• 10 g Fresh mint (to serve, optional)

Preparazione

1. Pour the semolina into a wide bowl and form a well. Add one tablespoon of oil (15 ml), the lukewarm water (about 148 ml) and the salt little by little, working with your fingers for 8-10 minutes: the dough should become smooth, soft and elastic, but not sticky. Cover with a damp cloth and let rest for 15 minutes. While the dough rests, move straight on to the filling.
2. While the dough rests, heat 25 ml of oil in a wide pan and gently sweat the finely chopped onion and garlic over low heat until soft and fragrant without colouring. Raise the heat, add the meat, breaking it up with a wooden spoon, and brown it until it releases its liquid and turns golden. Add the small-diced pepper, the cumin and the black pepper and toast the spices for just 30 seconds, stirring. Pour in the passata together with the filling harissa (2 tablespoons), lower the heat and cook for 15-20 minutes, stirring, until you have a thick filling that is moist but not liquid. Stir in the chopped coriander, taste and adjust the salt (about 4 g, bearing in mind that the harissa is already salty). Let it cool slightly.
3. Divide the dough into eight balls of about 50 g each. Coat them well with oil (about 20 ml in total), arrange them on an oiled plate, cover with a cloth and let rest for 25 minutes: the gluten relaxes and the sheets will not tear.
4. With your hands and work surface well oiled (about 20 ml), stretch each ball with your fingertips from the centre outwards, gently, until you have a thin but not translucent sheet of about 22x22 cm: it should remain elastic and slightly thicker than a brik pastry. Do not tear it.
5. Lay out one sheet and place about 55-60 g of filling (three generous tablespoons) in the centre, leaving a 3-4 cm border free. Fold the four edges towards the centre, one at a time, overlapping them slightly so that the filling is completely covered, until you form a compact, tightly closed square; press lightly with your palm to seal. Repeat to make 8 mhajeb (2 per person).
6. Heat a griddle or wide pan over medium heat with a thin film of ghee (about 10 g per batch). Cook the mhajeb in batches of 2-3 pieces, seam side down, for 3-4 minutes per side without moving them too much, until the edges take on an amber colour and the crust is golden and crisp. Repeat with the remaining ghee for all 8 pieces, keeping those already cooked warm.
7. Briefly drain the mhajeb on paper towel and serve them piping hot with a small bowl of harissa (the 4 teaspoons set aside) and lemon wedges to squeeze over at the last moment. If you like tea: pour 500 ml of water just below boiling over 5 g of green tea with 10 g of fresh mint leaves, steep for 3 minutes, strain and serve boiling hot.