Moroccan cuisine · Dough, Pasta & Rice

Harcha Mahchia

Pan-fried semolina flatbread filled with spiced ground beef and baked sandy-crisp on the outside.

Ingredients · for 4 servings

• 400 g fine durum semolina
• 120 g butter
• 1 tsp sugar
• 1 tsp salt
• 200 ml milk
• 300 g ground beef
• 1 onion
• 1 tsp paprika (sweet)
• 1 tsp cumin (ground)
• 1/2 bunch parsley
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Mix semolina, sugar, and salt, rub in the soft butter with your fingertips until sandy, then bring together with the milk into a just-formable dough; let rest for 15 minutes.
2. Finely dice the onion and sauté in olive oil for 5 minutes until translucent, then add the ground beef and fry for 6–8 minutes until browned and crumbly.
3. Add paprika and cumin, toast for 1 minute, season generously with salt and pepper, stir in the chopped parsley, and let the filling cool.
4. Divide the dough into eight portions, shape each into a 10 cm round, spread the filling over four of them, and cover with the remaining four; press the edges firmly together.
5. Bake the flatbreads in an ungreased nonstick pan over medium-low heat for 6–7 minutes per side, until speckled light brown and firm all around.
6. Let steam off briefly on a rack, halve, and serve hot — a glass of mint tea goes well with it.