📝 About This Recipe
Hailing from the desert gateway of Rissani, Medfouna is a legendary Moroccan stuffed bread known as 'Berber Pizza.' This golden, crusty loaf conceals a rich, aromatic heart of tender beef, suet, and toasted almonds, all perfumed with a signature blend of Saharan spices. It is a masterpiece of nomadic hospitality, offering a smoky, savory, and deeply satisfying experience that captures the soul of the Maghreb.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 cup Fine semolina (adds a traditional crunch)
- 1 tablespoon Active dry yeast
- 1.5 cups Warm water (roughly 105°F)
- 1 teaspoon Salt
- 1 tablespoon Olive oil
The Meat Filling
- 500 grams Beef fillet or flank steak (finely minced by hand into tiny cubes)
- 50 grams Beef suet or kidney fat (finely chopped; essential for authentic moisture)
- 2 large Yellow onions (finely diced)
- 3 pieces Hard-boiled eggs (peeled and sliced)
- 1/2 cup Toasted almonds (coarsely chopped)
Spices and Herbs
- 1/2 cup Fresh parsley (finely chopped)
- 1/2 cup Fresh cilantro (finely chopped)
- 1 tablespoon Ground cumin
- 1 tablespoon Smoked paprika
- 1 teaspoon Ginger powder
- 1 teaspoon Turmeric
- 1/2 teaspoon Cayenne pepper (adjust to heat preference)
- 1 teaspoon Black pepper (freshly ground)
👨🍳 Instructions
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1
In a large bowl or a traditional 'gassa' (terracotta dish), whisk together the flour, semolina, salt, and yeast.
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2
Gradually add the warm water and olive oil. Knead the mixture for about 10 minutes by hand or 5 minutes in a stand mixer until the dough is smooth, elastic, and slightly tacky.
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3
Divide the dough into two equal balls. Lightly oil them, cover with a clean kitchen towel, and let them rest in a warm place for 45-60 minutes until doubled in size.
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4
While the dough rises, prepare the filling. In a large mixing bowl, combine the finely minced beef, chopped suet, onions, parsley, and cilantro.
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5
Add the cumin, paprika, ginger, turmeric, cayenne, and black pepper to the meat. Use your hands to mix everything thoroughly, ensuring the spices are evenly distributed. Let this marinate for 20 minutes.
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6
Preheat your oven to 425°F (220°C). If you have a pizza stone, place it inside to heat up.
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7
On a floured surface, roll out one ball of dough into a large circle, about 12 inches in diameter. This will be the bottom layer.
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8
Spread the raw meat and onion mixture evenly over the dough, leaving a 1-inch border at the edges. Note: The meat cooks inside the bread!
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9
Arrange the sliced hard-boiled eggs and chopped toasted almonds over the meat layer.
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10
Roll out the second ball of dough to the same size and place it carefully over the filling.
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11
Fold the edges of the bottom dough over the top dough, pinching and crimping tightly to seal the 'pizza' completely.
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12
Prick the top of the bread several times with a fork to allow steam to escape. Lightly dust the top with a bit of semolina.
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13
Transfer to a parchment-lined baking sheet (or the hot pizza stone) and bake for 30-35 minutes until the bread is deep golden brown and sounds hollow when tapped.
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14
Remove from the oven and let it rest for 5-10 minutes. This allows the juices from the meat to be reabsorbed into the bread, making it incredibly flavorful.
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15
Slice into wedges and serve warm.
💡 Chef's Tips
Hand-mincing the beef is traditional and provides a much better texture than store-bought ground beef. Do not skip the suet or fat; it melts into the meat and onions, creating the signature 'sauce' inside the bread. Ensure your onions are diced very finely so they cook through at the same rate as the meat. If the dough feels too springy when rolling, let it rest for 5 minutes to relax the gluten before continuing. For an extra smoky flavor, you can add a pinch of 'Ras el Hanout' to the meat mixture.
🍽️ Serving Suggestions
Serve with a steaming glass of Moroccan Mint Tea to cut through the richness of the meat. A side of spicy Harissa paste is perfect for those who want an extra kick. Pair with a simple Moroccan tomato and cucumber salad for a refreshing contrast. Offer a small bowl of cumin and salt on the side for dipping, as is customary in the Sahara. Enjoy as a communal meal, placed in the center of the table for everyone to grab a wedge.