Moroccan cuisine · Breakfast & Eggs

Rghaif Mahchi bel Khlii

Flaky flatbreads filled with khlii and braised onions, pan-fried until golden brown.

Ingredients · for 4 servings

• 350 g flour
• 80 g fine semolina
• 1 tsp salt
• 230 ml lukewarm water
• 200 g khlii (preserved beef, or cooked braised beef instead)
• 2 onions
• 1 tsp paprika (sweet)
• 1/2 tsp cumin
• 1/2 bunch parsley
• 60 g soft butter
• 60 ml olive oil
• Salt, pepper

Instructions

1. Mix flour, 40 g semolina and salt, work in the water, and knead the dough for 10 min until soft and smooth; rub with a little oil, cover and let rest for 30 min.
2. Finely dice the onions and sauté in a pan with 2 tbsp olive oil over medium heat for 8 min until translucent, add the shredded khlii and fry for 3 min.
3. Stir in paprika, cumin and chopped parsley, season with pepper and a little salt, and let the filling cool completely.
4. Divide the dough into eight balls and stretch each paper-thin on an oiled surface with your palms; brush thinly with butter, dust with the remaining semolina, and spread the filling in the center.
5. Fold the edges in to form a firm square, flatten slightly, and pan-fry in a little olive oil for 4 min per side over medium heat until golden and crisp.
6. Cut into strips and serve hot with sweet mint tea.