Moroccan
Madfouna
Madfouna is a stuffed Amazigh-Moroccan flatbread from the Tafilalet, filled with spiced meat, onions, herbs, almonds, and egg. The bread bakes until golden while the filling steams inside, making it fragrant and tender.
Watch it madeKiss From The World · 19:09
Ingredients
- Fine semolina1 cup
- All-purpose flour1 cup
- Instant yeast1 tsp
- Salt1 tsp, divided
- Warm water2/3 cup, plus more as needed
- Olive oil3 tbsp, divided
- Beef or lamb, finely diced200g
- Yellow onion, finely chopped1 small
- Fresh parsley, chopped2 tbsp
- Fresh cilantro, chopped2 tbsp
- Ground cumin1 tsp
- Sweet paprika1 tsp
- Ground ginger1/2 tsp
- Ground turmeric1/4 tsp
- Ground cinnamon1/4 tsp
- Black pepper1/2 tsp
- Saffron threads, crumbled1 small pinch
- Hard-boiled egg, chopped1
- Blanched almonds, toasted and chopped2 tbsp
Method
- Mix the semolina, flour, yeast, and 1/2 teaspoon salt in a bowl.
- Add the warm water gradually and knead for 8 to 10 minutes, until the dough is smooth, elastic, and slightly firm.
- Knead in 1 tablespoon olive oil, cover the dough, and let it rest for 45 minutes, until slightly risen.
- In a bowl, combine the diced meat, onion, parsley, cilantro, cumin, paprika, ginger, turmeric, cinnamon, black pepper, saffron, remaining 1/2 teaspoon salt, and 1 tablespoon olive oil.
- Fold the chopped hard-boiled egg and toasted almonds into the filling.
- Heat the oven to 220°C with a baking stone or heavy tray inside.
- Divide the dough into two equal balls, then divide each ball into two pieces to make a bottom and top for each serving.
- On a lightly oiled surface, flatten one larger piece into a thin round about 18 cm wide.
- Spread half of the filling over the dough, leaving a 2 cm border around the edge.
- Flatten a smaller piece of dough into a thin round and place it over the filling.
- Pinch and fold the edges firmly to seal the madfouna, then flatten gently with your palms.
- Repeat with the remaining dough and filling to make the second madfouna.
- Brush the tops lightly with the remaining olive oil and prick each bread a few times with a fork to let steam escape.
- Slide the madfounas onto the hot stone or tray and bake for 25 to 30 minutes, turning once if needed, until deeply golden and cooked through.
- Rest for 5 minutes before cutting into wedges and serving warm.
Common questions
Can I substitute semolina or flour in Madfouna dough if I don’t have both?
Yes. If you’re short on fine semolina, use more all-purpose flour, but the crust will be softer and less grainy. If you want more structure, replace up to 25% of the flour with bread flour for a slightly chewier result.
How long does Madfouna take from start to finish, including resting and baking?
Plan for about 1 hour 45 minutes to 2 hours total. Dough mixing and kneading takes 15 minutes, resting about 45 minutes, assembling 20 to 30 minutes, and baking usually 20 to 25 minutes, depending on oven heat.
What are the most common mistakes when making Madfouna?
The biggest mistakes are adding too much water, rolling the dough too thick, and overfilling the pockets so they burst. Also avoid a cold baking tray; a fully preheated stone or heavy sheet helps the bottom cook properly.
How should I store leftover Madfouna and reheat it?
Cool completely, then wrap and refrigerate for up to 3 days. Reheat in a 180°C oven for 10 to 15 minutes to crisp the crust. You can freeze baked Madfouna for up to 2 months; thaw before reheating.
What should I serve with Madfouna?
Serve it warm with Moroccan mint tea, a simple salad, or olives. It’s filling enough to be a main dish, but a tomato-cucumber salad or harissa on the side balances the rich meat filling nicely.