Entree: Morocco – Berber Cuisine – مدفونة ➤ Madfouna (A stuffed North African flatbread filled with spiced ground meat and onions and baked until golden)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 22 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the dough:
  - 3 cups (375 g) all-purpose flour
  - 1 packet (2 1/4 tsp (7 g)) active dry yeast
  - 1 tsp (6 g) salt
  - 1 tbsp (12 g) sugar
  - 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
  - 2 tbsp (30 ml) olive oil
- For the filling:
  - 1 lb (454 g) ground lamb (or ground beef)
  - 2 tbsp (30 ml) olive oil
  - 2 medium onions, thinly sliced (about 10 oz (280 g))
  - 3 cloves garlic, minced
  - 1 tbsp (8 g) ras el hanout or Moroccan spice mix
  - 1 tsp (2 g) ground cumin
  - 1 tsp (2 g) sweet paprika
  - 1/4 tsp (1 g) ground cinnamon
  - 1/2 tsp (3 g) salt, or to taste
  - 1/4 tsp (0.5 g) freshly ground black pepper
  - 1/4 cup (15 g) chopped fresh cilantro or parsley
  - 2 tbsp (30 ml) water or reserved meat juices
  - 1/4 cup (40 g) fine semolina or breadcrumbs for binding (optional)
- To finish:
  - 1 egg beaten for egg wash (optional)
  - 1–2 tbsp (15–30 ml) olive oil for brushing

Show original ingredient measurements

- For the dough:
  - 3 cups (375 g) all-purpose flour
  - 1 packet (2 1/4 tsp / 7 g) active dry yeast
  - 1 tsp (6 g) salt
  - 1 tbsp (12 g) sugar
  - 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
  - 2 tbsp (30 ml) olive oil
- For the filling:
  - 1 lb (454 g) ground lamb (or ground beef)
  - 2 tbsp (30 ml) olive oil
  - 2 medium onions, thinly sliced (about 10 oz / 280 g)
  - 3 cloves garlic, minced
  - 1 tbsp (8 g) ras el hanout or Moroccan spice mix
  - 1 tsp (2 g) ground cumin
  - 1 tsp (2 g) sweet paprika
  - 1/4 tsp (1 g) ground cinnamon
  - 1/2 tsp (3 g) salt, or to taste
  - 1/4 tsp (0.5 g) freshly ground black pepper
  - 1/4 cup (15 g) chopped fresh cilantro or parsley
  - 2 tbsp (30 ml) water or reserved meat juices
  - 1/4 cup (40 g) fine semolina or breadcrumbs for binding (optional)
- To finish:
  - 1 egg beaten for egg wash (optional)
  - 1–2 tbsp (15–30 ml) olive oil for brushing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: whisk yeast, sugar, and warm water in a bowl and let sit 5–10 minutes until foamy. In a mixing bowl combine flour and salt, add yeast mixture and olive oil; mix to form a soft dough.
2. Knead dough on a lightly floured surface 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
3. While dough rises, prepare the filling: heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add sliced onions and cook gently until translucent and soft, 10–12 minutes.
4. Add garlic and cook 1 minute. Increase heat to medium-high, add ground lamb and brown, breaking up lumps. Stir in ras el hanout, cumin, paprika, cinnamon, salt, and pepper; cook until spices are fragrant and meat is cooked through, 6–8 minutes.
5. Stir in chopped cilantro, 2 tbsp (30 ml) water, and semolina or breadcrumbs if mixture seems too wet; remove from heat and let cool slightly.
6. Preheat oven to 450°F (230°C). If using a baking stone or pizza steel, place it in oven to heat; otherwise use a baking sheet.
7. Divide dough into 4 equal balls. On a lightly floured surface, roll each ball into a 8–9 in (20–23 cm) circle about 1/8–1/4 in (3–6 mm) thick.
8. Place about 1 cup (approx. 115–125 g) of the cooled filling in the center of each circle, leaving a 1 in (2.5 cm) rim. Fold dough over the filling to form a sealed parcel (half-moon or envelope), pressing and pinching edges tightly to prevent leaking.
9. Place filled parcels seam-side down on a baking sheet dusted with semolina. Brush with olive oil or beaten egg for a glossy finish. Make one small vent hole in the top of each parcel.
10. Bake in preheated oven 18–22 minutes until golden brown and cooked through. Let rest 5 minutes, then cut into wedges and serve warm.

1. Make the dough: whisk yeast, sugar, and warm water in a bowl and let sit 5–10 minutes until foamy. In a mixing bowl combine flour and salt, add yeast mixture and olive oil; mix to form a soft dough.
2. Knead dough on a lightly floured surface 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour.
3. While dough rises, prepare the filling: heat 2 tbsp olive oil in a skillet over medium heat. Add sliced onions and cook gently until translucent and soft, 10–12 minutes.
4. Add garlic and cook 1 minute. Increase heat to medium-high, add ground lamb and brown, breaking up lumps. Stir in ras el hanout, cumin, paprika, cinnamon, salt, and pepper; cook until spices are fragrant and meat is cooked through, 6–8 minutes.
5. Stir in chopped cilantro, 2 tbsp water, and semolina or breadcrumbs if mixture seems too wet; remove from heat and let cool slightly.
6. Preheat oven to 450°F (230°C). If using a baking stone or pizza steel, place it in oven to heat; otherwise use a baking sheet.
7. Divide dough into 4 equal balls. On a lightly floured surface, roll each ball into a 8–9 in (20–23 cm) circle about 1/8–1/4 in (3–6 mm) thick.
8. Place about 1 cup (approx. 115–125 g) of the cooled filling in the center of each circle, leaving a 1 in (2.5 cm) rim. Fold dough over the filling to form a sealed parcel (half-moon or envelope), pressing and pinching edges tightly to prevent leaking.
9. Place filled parcels seam-side down on a baking sheet dusted with semolina. Brush with olive oil or beaten egg for a glossy finish. Make one small vent hole in the top of each parcel.
10. Bake in preheated oven 18–22 minutes until golden brown and cooked through. Let rest 5 minutes, then cut into wedges and serve warm.