Express stuffed msemen with minced meat
Express stuffed msemen with minced meat is a easy Moroccan recipe that serves 4. 375 calories per serving. Recipe by Cooking by Nissou on YouTube.
Prep: 25 min | Cook: 20 min | Total: 55 min
Cost: $8.26 total, $2.07 per serving
Ingredients
- 1 tablespoon Olive oil (for cooking the meat-onion mixture)
- 1 piece Onion (whole, finely chopped)
- 400 g Minced meat (beef or lamb) (choose a lean meat if you want less fat)
- 1 tablespoon Salt (fine salt)
- 1 tablespoon Sweet paprika
- 0.5 tablespoon Ground black pepper
- 1 pinch Garlic powder
- 2 tablespoons Flat parsley, chopped (fresh preferably)
- 4 tablespoons Thick sour cream
- 2 slices Hard cheese (e.g. cheddar) (to melt inside the msemen)
- 250 ml Milk (a standard glass)
- 125 ml Sunflower oil (half a glass)
- 1 piece Egg
- 8 pieces Square brick pastry sheets (samosa type) (available in the Asian aisle or frozen)
- 2 tablespoons Grated cheese (optional) (type mozzarella or cheddar)
Instructions
Sauté the onion
In a skillet, heat one tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent (about 5 minutes).
Time: PT5M
Temperature: medium
Cook the minced meat
Add the 400 g of minced meat to the pan. Break it up with the spatula and cook halfway, about 5 minutes, until it begins to brown.
Time: PT5M
Temperature: medium
Season the filling
Stir in 1 tbsp salt, 1 tbsp paprika, 0.5 tbsp pepper, a pinch of garlic powder and 2 tbsp chopped flat parsley. Mix quickly.
Time: PT2M
Add cream and cheese
Pour in 4 tbsp thick sour cream, mix, then add the two slices of cheese. Stir until the cheese starts to melt slightly.
Time: PT2M
Prepare the moistening mixture
In a bowl, combine 250 ml milk, 125 ml sunflower oil and 1 egg. Whisk until you obtain a homogeneous liquid.
Time: PT2M
Moisten the brick sheets
Take a square brick sheet, dip it quickly in the milk‑oil‑egg mixture, then place it on the work surface.
Time: PT1M
Fill and fold
Place 2 tbsp filling in the center of the moistened sheet, optionally add grated cheese, then fold the edges as shown (fold one side, flip, fold the other side).
Time: PT3M
Repeat the operation
Repeat steps 6‑7 with the remaining sheets until you have 8 stuffed msemen.
Time: PT8M
Pan‑fry
Heat a lightly oiled skillet over medium heat. Place the stuffed msemen and brown each side, turning regularly, until a nice brown color is achieved (about 5‑7 minutes).
Time: PT10M
Temperature: medium
Nutrition Facts
- Calories
- 375
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: contains gluten, contains dairy, contains egg, low-calorie
Allergens: milk, egg, gluten
Ingredient Substitutions
- Instead of Olive oil: sunflower oil
- Instead of Onion: shallot
- Instead of Minced meat (beef or lamb): ground chicken
- Instead of Sweet paprika: sweet pepper
- Instead of Garlic powder: crushed garlic clove
- Instead of Flat parsley, chopped: cilantro
- Instead of Thick sour cream: Greek yogurt
- Instead of Hard cheese (e.g. cheddar): emmental, gruyère
- Instead of Milk: water
- Instead of Sunflower oil: olive oil
- Instead of Egg: chicken egg
- Instead of Square brick pastry sheets (samosa type): round brick sheets
Equipment Needed
- Heavy-bottomed skillet
- Wooden or silicone spatula
- Cutting board
- Chef's knife
- Mixing bowl (2)
- Tablespoon and teaspoon (measure)
- Whisk or fork
- Measuring glass (250 ml)
- Flat plate for assembly
- Kitchen tongs (optional)
Critical Steps — Do Not Skip
- Sauté the onion until translucent
- Cook the meat halfway before adding the spices
- Moisten the brick sheets without over‑soaking
- Fold the sheets correctly to avoid tearing during cooking
- Cook over medium heat to obtain a golden color without burning
Chef Tips from the Video
- Use fresh flat parsley for extra freshness
- For a lighter version, replace the sour cream with plain Greek yogurt
- Serve with a spicy tomato sauce or harissa to boost flavor
Troubleshooting
The brick sheets tear during folding
Do not let them soak more than 2‑3 seconds in the mixture; work quickly and keep fingers slightly damp.
The filling remains too liquid
Drain excess fat from the meat after cooking and add an extra tablespoon of sour cream to bind.
The msemen do not brown enough
Increase the heat slightly to medium‑high and add a drizzle of extra oil to the pan.
Storage
Refrigerator: Store the stuffed msemen in an airtight container 2‑3 days in the refrigerator.
Freezer: Can be frozen up to 1 month; thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the filling and the moistening mixture the day before and keep them separate in the refrigerator
- The msemen can be assembled ahead and cooked just before serving
Last updated: August 20, 2026
