Moroccan cuisine · Dough, Pasta & Rice

Medfouna (Berber Pizza)

Stuffed flatbread from the Sahara: yeast dough wrapped around spiced ground beef with onions and toasted almonds, baked in the oven.

Ingredients · for 6 servings

• 500 g flour
• 1 cube fresh yeast
• 2 tsp salt
• 300 ml lukewarm water
• 400 g ground beef
• 3 onions
• 80 g almonds
• 3 garlic cloves
• 1 tsp ras el hanout
• 1 tsp paprika
• 5 tbsp olive oil
• 1/2 bunch parsley

Instructions

1. Dissolve the yeast in the lukewarm water, knead with the flour, salt and 2 tbsp olive oil for 10 minutes into a smooth dough and let rise covered for 60 minutes.
2. Toast the almonds in a dry pan for 4 minutes and roughly chop; finely dice the onions and garlic, chop the parsley.
3. Sauté the onions in the remaining olive oil for 6 minutes, add the ground beef, garlic, ras el hanout and paprika and fry for 8 minutes, until no liquid remains in the pan.
4. Mix in the almonds and parsley, season with salt and let the filling cool completely – warm filling would soften the dough.
5. Halve the dough, roll out into two 26 cm rounds, spread the filling over one, lay the second round on top and press the edges firmly together.
6. Bake on a baking sheet in the oven preheated to 220°C for 20–25 minutes, until the bread is golden brown, let rest for 5 minutes and cut into wedges.