Mtabga
Flatbread stuffed with a jammy onion, tomato and harissa filling, then cooked on the pan until blistered.
Serves 4 · 60 min
Per portion (400 g)
| Calories | 569 kcal |
|---|---|
| Protein | 13.5 g |
| Carbohydrates | 89.1 g |
| Fat | 15.6 g |
| Saturated fat | 2.5 g |
| Sugars | 7.4 g |
| Fibre | 6.4 g |
| Sodium | 1316.4 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 300 g semolina
- 150 g flour
- 3, finely chopped onions
- 2 tomatoes
- 1 mgharfa kbira tomato paste
- 1 mgharfa s8ira harissa
- a handful parsley
- 4 mgharfa kbira olive oil
Method
- Make a soft semolina dough and let it rest under oil.
- Cook the onions right down with the tomato, tomato paste and harissa until jammy, then cool.
- Stretch a piece of dough thin, spoon filling onto half and fold over, sealing the edge.
- Cook on a dry hot pan until blistered on both sides.