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.

Tomato Pie

Ingredients:

1/2 recipe of pizza dough
passata
cherry tomatoes, halved
3 cloves garlic, minced
dried oregano
olive oil
salt and pepper
basil leaves

Generously grease bottom and sides of deep dish pan and sprinkle with cornmeal. Spread dough on the bottom and up the sides of the pan. Set aside to rise for an hour.

Toss tomatoes, garlic, oregano, and olive oil with salt and pepper.

Spread passata over the dough and scatter tomato over it.

Bake 25 minutes at 450 until edges and bottom are crispy. Allow to cool before topping with basil leaves and cutting into slices.