Moroccan cuisine · Breakfast & Eggs

Msemen Mahchi bel Kefta

Paper-thin stretched buttery flatbreads filled with spiced ground beef, onion and parsley and pan-fried until flaky.

Ingredients · for 4 servings

• 350 g flour
• 100 g fine semolina
• 1 tsp salt
• 250 ml lukewarm water
• 300 g ground beef
• 2 onions
• 1/2 bunch flat-leaf parsley
• 1 tsp paprika (sweet)
• 1 tsp cumin
• 80 g butter
• 80 ml oil
• Salt, pepper

Instructions

1. Mix the flour, 50 g of the semolina and the salt, gradually work in the lukewarm water and knead vigorously for 10 min until the dough is soft and silky; rest covered for 30 min.
2. Finely dice the onions and mix thoroughly with the ground beef, paprika, cumin, chopped parsley, salt and pepper.
3. Melt the butter, mix with the oil, divide the dough into eight balls; rub each ball all over with the fat mixture and rest for 15 min.
4. On a greased work surface, stretch one ball with your fingertips into a large, paper-thin rectangle until the dough is almost see-through.
5. Brush the sheet with fat, sprinkle with a little of the remaining semolina, spread 2 tbsp of the meat filling in the center and fold the four sides over into a flat package; repeat with the remaining dough.
6. Cook the packages in a pan over medium heat for 4–5 min per side, brushing with the fat mixture, until golden and flaky, and serve hot.