In a large mixing bowl, combine the semolina flour, all-purpose flour, salt, and sugar. Mix well.
Gradually add the vegetable oil and warm water to the flour mixture. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Add more water if needed to reach the right consistency. Cover the dough with a damp cloth and let it rest for 30 minutes.
Meanwhile, prepare the filling. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
Add the chopped tomatoes, cumin, paprika, salt, and pepper to the pan. Cook the mixture for about 5 minutes until the tomatoes break down and the flavors combine. Stir in the fresh herbs and remove from heat.
Divide the dough into small balls, approximately golf ball-sized. Roll each ball into a thin circle or square shape.
Place a spoonful of the filling onto one half of the dough circle. Fold the other half over the filling to form a triangle or square, sealing the edges by pressing firmly.
Heat a non-stick pan or griddle over medium heat. Cook each Mhadjeb for about 3-4 minutes on each side until golden brown and cooked through.
Remove from the pan and repeat with the remaining dough and filling.
Serve Mhadjeb warm, either folded or rolled up. They can be enjoyed on their own or with a side of your choice, such as a fresh salad or a dipping sauce.
