Mahjouba

 Ingredients:

250 grams fine semolina
3/4 cup water
1 teaspoon salt
grapeseed oil
1 onion, thinly sliced
1 green chili, minced
1 small carrot, grated
3 roma tomatoes, chopped
1 tablespoon tomato paste
1 teaspoon cumin
salt and black pepper, to taste
2 tablespoons cilantro, chopped

Combine semolina with water and salt and knead until elastic. Divide into 5 balls, cover, and allow to relax for at least 20 minutes.

Meanwhile, cook the onion and green chili in the oil until onions are soft. Add the tomato and cook until wilted, then add the tomato paste, cumin, salt, and pepper. Simmer until mixture is thickened. Remove from heat and stir in the cilantro.

Roll out dough balls as thinly as possible and spread some of the tomato filling inside. Fold the edges over like an envelope to seal.

Prepare a large frying pan with oil and cook on both sides until golden and crispy.