Mtabga is a Tunisian stuffed flatbread, generous and spicy, prepared with a semolina-based dough and a stuffing flavored with tomato, onion, garlic, harissa, chili pepper and tabel-karouia. Associated with southern Tunisia and often the Gafsa region, it is one of those simple, nourishing street-food recipes that are deeply rooted in popular cuisine.
Halfway between a flatbread, a patty and a hot sandwich, the mtabga is cooked in a pan or on a flat tagine. The dough should be pliable, slightly soft, while the filling should be well reduced to avoid a soggy galette. The result is a mtabga that is golden on the outside, melting on the inside, and spiced up just enough with harissa and spices.
In this vegetarian version, the stuffing consists of onions, tomatoes, garlic, green chili, tomato paste, harissa and tabel-karouia, a Tunisian mixture made from coriander and caraway. An ideal recipe to discover a rustic, fragrant Tunisian speciality, very easy to serve as a meal, snack or homemade street-food.
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Tunisian cuisine: between Berber heritage, Levantine and Roman influences
Welcome to Tunisia, a unique country in North Africa for so many reasons! First of all, if the origin of its cuisine is indeed Berber, like its neighbours, the Tunisian coast will have early relations with the Levant region, thanks to its Phoenician ports, such as the famous Carthage. Of course, the Romans, the Arab caliphates or the Ottoman Empire also passed through the region and left their mark.
We can also point out the still tenacious influence of Italian cuisine, but let’s go back to the basics. Today, it is Mtabga, a small half-moon-shaped flatbread, often associated with the city of Gafsa which is located in the center of the country. Strategically positioned in a major axis, between Algeria, Tunis and Sfax, it has long been a stopover in North Africa. It was a Phoenician, Roman, Byzantine and Umayyad colony, but its Berber identity remained very present.
We feel it with our preparation of the day, typical of this region, but also of neighboring Algeria where we find similar preparations near Biskra . For the filling, it is a mixture of caramelized onions, tomatoes, garlic, chilies and the essential harissa and tabel-karouia spice blend. The latter could be literally translated as “caraway coriander”, but this mixture also includes and depending on the region, garlic and dried onion, cumin, dried rose…
What is mtabga?
The mtabga is a Tunisian stuffed pancake, typical of the south of the country. It consists of a semolina-based dough, sometimes mixed with flour, which is filled with a spicy stuffing before closing it and cooking it in a pan.
Depending on the region and the family, the stuffing can vary. There are versions with tomato, onion, harissa, chilli, herbs and meat. This vegetarian version focuses on tomato, garlic, green chili and tabel-karouia.
A Tunisian cake associated with the South and Gafsa
The mtabga is often associated with southern Tunisia, particularly the Gafsa region. Like many popular recipes, it follows a simple logic: a nourishing dough, a very fragrant stuffing and a quick cooking on a hot surface.
It is a practical, economical and generous recipe, which can be eaten hot, on its own or accompanied by a salad, olives, lemon or a little extra harissa.
How to make the paste of the mtabga?
The paste of the mtabga should be soft and easy to spread. The mixture of flour and fine semolina gives a more rustic texture than a simple bread dough. After kneading, resting time is important: it allows the dough to become more elastic and easier to shape.
To prevent it from sticking, the dough balls are usually worked with lightly oiled hands. They must be spread thinly, but without tearing them, so that the stuffing can be properly enclosed.
A tomato-harissa stuffing reduced
The success of the mtabga depends a lot on the stuffing. It must be fragrant, spicy, but above all not too liquid. If the tomato releases too much water, the patty may become soggy or punctured during cooking.
So let the stuffing simmer until it thickens, then let it cool before topping the dough. This is an essential step in obtaining a well-sealed, golden brown and easy to flip in the pan.
How to serve mtabga?
Mtabga is eaten hot, just after baking, when the dough is still soft and slightly crispy. It can be served as street food, as a quick dish, as a starter to share or as a vegetarian meal with a salad.
It heats up very well in a pan, over low heat, for a few minutes on each side. Avoid the microwave, which softens the dough.
FAQ: 5 frequently asked questions about the Tunisian Mtabga
What is mtabga?
Mtabga is a Tunisian stuffed pancake, prepared with a semolina-based dough and a spicy filling, often with tomato, onion, garlic, harissa and chili.
What region does mtabga come from?
The mtabga is generally associated with southern Tunisia, particularly the Gafsa region.
Can you make mtabga without harissa?
Yes, but harissa is one of the ingredients that give mtabga its spicy taste. For a milder version, simply reduce the amount.
How do you prevent mtabga from puncturing when cooking?
You should use a well-reduced and cooled filling, do not overfill the dough and seal the edges well before baking.
How do you reheat a mtabga?
The best is to heat it in a pan, over low heat, for a few minutes on each side. The microwave should be avoided because it softens the dough.
Tunisian Mtabga – tomato-harissa stuffed flatbread
Ingredients
- 200 g flour
- 300 g fine semolina
- 5 g baker’s yeast
- 2 tsp salt
- 3 tbsp olive oil
- 30 cl lukewarm water
- 1 onion, grated
- 2 tbsp olive oil
- 4 ripe tomatoes, peeled and cubed
- 1 tbsp tomato paste
- 3 cloves garlic, minced
- 1 small green chilli, diced
- 1 tsp tabel-karouia
- 1 tsp harissa
- Salt and pepper
Preparation
- Prepare the dough: dissolve the yeast in warm water and let it rest for 10 minutes.
- In the bowl of a food processor, place the flour, semolina, salt and mix. Add the olive oil and sand with the palms of your hands. Make a well and pour in the yeast. Gradually add the dry ingredients to form a ball of dough. Knead for 20 minutes at low speed. Cover and let rest for 1h30 in a warm place.
- Prepare the stuffing: in a hot oiled pan, sauté the onion for a few minutes. Add the garlic and sauté until the smells of the garlic are released. Add the tomato, tomato paste, green chilli, harissa, tabel-karouila, salt, pepper and mix. Cover and simmer for a few minutes, until the sauce thickens. Remove from heat and let cool.
- Punch down the dough and divide it into eight equal-sized balls. With oiled hands, roll out each ball of dough on an oiled work surface. Garnish with the filling, then fold in half. Cook in a hot skillet for a few minutes on each side.
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