Algerian Mhadjeb Red Lentil Flatbreads

Ingredients

• 3/4 cup fine semolina
• 1/2 cup all-purpose flour
• 1/2 tsp fine salt
• 1/2 cup warm water
• 2 tbsp olive oil, divided
• 1/2 cup red lentils, rinsed
• 1 small yellow onion, finely diced
• 1 small green bell pepper, finely diced
• 1 Roma tomato, finely diced
• 1 tbsp tomato paste
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 2 tbsp chopped parsley
• Harissa, salt, and black pepper to taste

Steps

1. Stir the semolina, flour, salt, and warm water into a soft dough. Knead for 3 minutes, rub with 1 teaspoon oil, cover, and rest for 15 minutes.
2. Simmer the lentils in plenty of water for 10 minutes until just tender; drain well so the filling will not make the dough soggy.
3. Heat 1 tablespoon oil in a skillet. Cook the onion and bell pepper for 5 minutes, then add tomato, paste, garlic, cumin, paprika, and harissa.
4. Fold the lentils and parsley through the reduced tomato mixture. Season confidently, then spread on a plate to cool for a few minutes.
5. Divide the dough in two, oil the counter, and stretch each piece thin. Spoon filling in the center and fold into tight square parcels.
6. Cook the parcels in a lightly oiled skillet over medium heat for 3 to 4 minutes per side until browned, crisp, and hot through. Rest 2 minutes before cutting.

Allergen note: Contains wheat; check stock and harissa labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.