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Algerian Stuffed Galette | Kesra Rakhsiss Mahchi

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم
السلام عليكم و رحمة الله و بركاته
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Stuffed galettes are a specialty of eastern Algeria around Constantine and Kayblia, as well in Tunisia. There are several different versions using dough made from semolina or flour, or both as I doing today. Filling options are also as varied as there are cooks. The recipe I share today comes from the region of Constantine. Kesra rakhsiss dough is used along with a vegetarian spinach and cheese filling. A super eas yet delicious galette. If you want you use extra virgin olive oil in this recipe, making it even better. It's a stronger scent and taste. Pair this galette with a green salad or even a smokey Algerian pepper salad (hmiss) and you have yourself a great vegetarian meal!

Video recipe for 

Algerian Stuffed Galette Kesra Rakhsiss Mahchi


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For this recipe, I have stuffed this bread with spinach and cheese, but you can use whatever your favorite fillingsis .


So let's get started with the recipe...

KITCHEN TIME 🕓 ACTIVE PREP TIME : 15  min |   INACTIVE PREP TIME : 0 min   |  COOK TIME : 1 1/2 hr 

bread recipes 
Algerian Stuffed Galette | Kesra Rakhsiss Mahchi

Traditional Algerian Recipe 

  • 334G – 2 cups fine semolina 
  • 250g -2 cups flour 
  • 3 TBS milk powder 
  • 4 TBS olive oil +/- 
  • 1 TBS dry yeast
  • 1 TBS sugar
  • 240ml - 1 cup warm water 
  •  1 large onion, sliced
  •  500g fresh spinach, cleaned (you can use frozen too if you like) 
  • 250g – 1 cup fresh white cheese such cream cheese, feta, halloumi, fromage frais, etc 
  • ½ tsp garlic powder 
  • 3 cloves of garlic, minced 
  • salt, black pepper, to taste 
  • olive oil

  1. Prepare the dough by mixing the flour with the semolina. Make a well and add in the yeast, sugar and water. Allow to sit for 5-10 minutes to proof.
  2. After it has proofed, add in the remaining ingredients, then mix the dough together. No real need to knead the dough, just mix it all together. Now cover with a towel and allow to rise for min 45min up to one hour.
  3. In the meantime, prepare the stuffing by sauteeing the onion in olive with the garlic. Once soft, add in the spinach. Stir-fry until the spinach has wilted. Spoon into a bowl, allow to cool before mixing in the cheese.
  4. Once the dough has risen, divide the dough into 2, then divide those into 2, for a total of 4 balls. Roll out the balls to form flat disk. Spread the filling over one of the disks, then lay the other disk over the stuffed disk. Secure the seams by pinching them or using the rolling pin to secure them.
  5. Cover and allow to rise a second time.
  6. Preheat your tadjine, tawa, cast iron skillet or whatever heavy bottom pan you're using.
  7. Bake the galettes on each side, turning constantly making sure they don't burn.
Allow to cool before cutting into portions.

We like to serve this as a side with soup or as a snack.

    ⇝ This bread can be stored frozen for later. It's tasty the next day as well, if wrapped properly.

    Vegan & Vegetarian
    ⇝ This dish is vegetarian.

     CATEGORIES: main dishes, QUICK & EASY,  algerian, AUTUMN, WINTER, MEDITERANEAN, NORTH AFRICAN, kabyle dishes

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     ➤ We like to serve this as a side with roasted or grilled meats, along with some freshly baked crusty bread.
    ➤ Or get inspired at the Recipe Index.


    1. Your recipe does not indicate how much yeast and or sugar. Could you elaborate on those ingredients.


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