The modus operandi of the Algerian veiled
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Chef: Sinan Boutros , Kitchen :, Date : 01-08-2015
Preparation time: 60 minutes
Cooking time: 30 minutes
number of meals: 8
Contents
1 Algerian veils ingredients
2 Algerian veiled method
3 veils in an easy way
3.1 Ingredients for eyebrows in an easy way
3.2 The way the veil works in an easy way
4 veils with semolina
4.1 Amounts of the eyebrows with semolina
4.2 How the veil works with semolina
5 veils in the oven
5.1 Ingredients for the veil in the oven
5.2 How to make veils in the oven
Al-Muhajib is a popular Algerian dish, which is classified among the most important methods of preparing pastries, because Al-Muhajib is easy to prepare, and does not need many ingredients. It has many names, some call it "the veiled" or "the veiled", and in other regions in Algeria it is called "the sealed". It is prepared mainly from fine flour or semolina, and the muhajeeb is characterized by its thin, fragile dough, which gives it a delicious and light taste on the stomach. It can also be prepared with many fillings, and is often served with a stuffing of stewed vegetables, while in some areas it is prepared with minced meat or chicken stuffing, and some other regions prefer it with cheese and vegetables. The fillings differ between each state and another in Algeria. In this topic, we will present to you a variety of ways to prepare veils, with different fillings.
Algerian veils quantities
1 kilo of corn flour
water as needed
1 ½ cup oil
1 tablespoon salt
For stuffing:
½ kilo tomatoes, cut into cubes
2 kilos onions, thinly sliced
Hot pepper, to taste
1 teaspoon black pepper
1 tablespoon salt
Algerian veiled method
Heat a non-stick frying pan on the stove,
then add the oil for frying.
Fry onions until soft and translucent, add diced tomatoes, salt, black pepper and cayenne pepper.
Stir the mixture well, then cover the pan and leave it on a low heat.
Meanwhile, prepare the dough. In a deep bowl, knead all the dough ingredients together, gradually adding water until you reach the right dough consistency.
Leave the dough in a warm place for 20 minutes.
Knead the dough again until it is smooth and spreadable.
Wet your hand with oil, then form balls of dough .
Leave the balls to rest for 15 minutes.
On a flat surface greased with oil, roll out the dough balls and shape each piece into a rectangle.
Spread an amount of the filling mixture in the middle.
Fold the dough over the filling, and seal it closed.
In a separate frying pan, heat the oil for frying.
Fry the stuffed dough pies on both sides.
After you have finished frying all the quantity, remove it from the oil and drain it well.
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