Tunisian Mtabga – tomato-harissa stuffed flatbread
The mtabga is a Tunisian stuffed flatbread made with semolina dough and a spicy stuffing with tomato, onion, garlic, harissa, green chili and tabel-karouia. A street-food recipe from southern Tunisia, to be served hot.
Pour: 8 galettes
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
Préparation
- 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.
Notes
The filling should be well reduced and cooled before filling the dough. If it is too liquid or too hot, it may soggy the flatbread and make it difficult to close.
For a tangier mtabga, add a little more harissa or chili. For a milder version, reduce the amount of harissa and serve on the side.
The mtabga is heated in a pan, over low heat, for a few minutes on each side.
