Review: Mahjouba (Algerian Crêpes)
On our first attempt, the semolina dough gave us problems. It could be that there are different semolina flours around the world. It would not form a real dough that would stay together even after a 30 minute rest period. So, we added some all purpose flour and kneaded the dough a lot more and it became a regular dough that we could then roll out thin, and pan fry. The filling is really delicious. We highly recommend the recipe.