Mhajeb stuffed Algerian pastry with lupin

Yields4 Servings
DifficultyBeginnerTotal Time30 minsCategory, ,

Yields4 Servings

Ingredients
Lupin pastry
125 g lupin flour
65 g plain flour
50 ml water
1 pinch salt
Courgette filling
300 g zucchini, cut into small pieces
1 garlic clove, peeled and crushed
2 roma tomatoes, diced without seed and pulp
1 tbsp red chilli chopped
1 dried mint
1 onion, diced
salt and pepper
1 dash olive oil
Chicken liver filling
200 g chicken liver
20 g cocoa butter powder
1 garlic clove, peeled and crushed
½ tbsp peppercorn, coarsely grounded
½ onion, finely chopped
1 tbsp pomegranate
1 tbsp lemon juice
5 g fresh coriander chopped
1 pinch salt
Salad
30 g rocket salad
30 g za’atar or watercress
45 cherry tomato, halved
salt and pepper
Method
Pastry
1

Combine the pastry ingredients to make smooth, soft pastry dough (like pizza dough) Allow the dough to rest for half an hour Divide into equal portions to desired size.

Courgette filling
2

Heat oil, add garlic, onion and sauté well and add paprika and red chilli. Add zucchini, again sauté well and add salt, pepper and dry mint. Finally add diced tomato and stir it well. Keep aside for cooling.

Chicken liver filling
3

Mix chicken liver with cocoa butter powder and fry them quickly in a very hot pan. Add onion, garlic and coarse pepper for about 5 mins. Add lemon juice, pomegranate syrup Add finely chopped coriander and salt. Keep aside for cooling.

Salad
4

Mix all the ingredients well. Sprinkle extra virgin olive oil.

To make Mhajeb
5

Roll the portioned dough into very thin rectangles. Place the stuffing of your choice over half of the rectangle, then fold over the other half and press it down firmly along the edges. Fry both sides of each pastry in oil until golden brown before cutting it diagonally into four triangular pieces

Recipe Credit: Grain Industry Association of Western Australia

 

 

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Ingredients

Ingredients
Lupin pastry
 125 g lupin flour
 65 g plain flour
 50 ml water
 1 pinch salt
Courgette filling
 300 g zucchini, cut into small pieces
 1 garlic clove, peeled and crushed
 2 roma tomatoes, diced without seed and pulp
 1 tbsp red chilli chopped
 1 dried mint
 1 onion, diced
 salt and pepper
 1 dash olive oil
Chicken liver filling
 200 g chicken liver
 20 g cocoa butter powder
 1 garlic clove, peeled and crushed
 ½ tbsp peppercorn, coarsely grounded
 ½ onion, finely chopped
 1 tbsp pomegranate
 1 tbsp lemon juice
 5 g fresh coriander chopped
 1 pinch salt
Salad
 30 g rocket salad
 30 g za'atar or watercress
 45 cherry tomato, halved
 salt and pepper

Directions

Method
Pastry
1

Combine the pastry ingredients to make smooth, soft pastry dough (like pizza dough) Allow the dough to rest for half an hour Divide into equal portions to desired size.

Courgette filling
2

Heat oil, add garlic, onion and sauté well and add paprika and red chilli. Add zucchini, again sauté well and add salt, pepper and dry mint. Finally add diced tomato and stir it well. Keep aside for cooling.

Chicken liver filling
3

Mix chicken liver with cocoa butter powder and fry them quickly in a very hot pan. Add onion, garlic and coarse pepper for about 5 mins. Add lemon juice, pomegranate syrup Add finely chopped coriander and salt. Keep aside for cooling.

Salad
4

Mix all the ingredients well. Sprinkle extra virgin olive oil.

To make Mhajeb
5

Roll the portioned dough into very thin rectangles. Place the stuffing of your choice over half of the rectangle, then fold over the other half and press it down firmly along the edges. Fry both sides of each pastry in oil until golden brown before cutting it diagonally into four triangular pieces

Mhajeb stuffed Algerian pastry with lupin