Moroccan stuffed bread

Ingredients

• 600 g Type 45 flour (all-purpose white flour)
• 8 g Bread yeast (fresh or dry)
• 1 tsp Sugar (granular)
• 1 tsp Salt (fine)
• 100 g Extra fine semolina (very fine couscous)
• 150 g Whole wheat flour (whole wheat flour)
• 600 ml Warm water (35‑40 °C)
• 2 Onions (medium, peeled and chopped)
• 1 Green bell pepper (seeded, chopped)
• 1 Red bell pepper (seeded, chopped)
• 1 Small carrot (grated)
• 180 g Ground veal (10% fat, slightly fatty for flavor)
• 2 tbsp Olive oil (for cooking the filling)
• 1 tsp Turmeric (powder)
• 1 tsp Ground ginger (powder)
• 1 tsp Sweet paprika (powder)
• 1 tsp Berber spice (optional) (traditional blend)
• 1 handful Fresh cilantro (chopped, for garnish)
• 2 tbsp Sunflower oil (for pan-frying)

Instructions

1. Prepare the dough

   In a large bowl, combine the type 45 flour, semolina, whole wheat flour, sugar, salt and yeast. Gradually add the warm water while kneading with a wet hand until you obtain a supple, slightly sticky dough that releases from the fingers.

   Time: PT15M

2. First rise

   Cover the bowl with a clean kitchen towel and place it in an off oven away from drafts. Let rise for 40 minutes until the volume doubles.

   Time: PT40M

3. Prepare the filling

   Finely slice the onions and peppers, and grate the carrot. In a skillet, heat the olive oil, add the vegetables, then the ground veal. Season with salt, pepper, turmeric, ginger, paprika, and the optional Berber spice. Cook 8‑10 minutes until the meat is nicely browned. Add the fresh cilantro at the end of cooking.

   Time: PT15M

   Temperature: 180°C

4. Shape the balls and second rise

   Divide the risen dough into 5 equal balls. Wet your hands, tuck the edges of each ball toward the center, then let rest for 20 minutes under a towel.

   Time: PT20M

5. Heat the pan

   Heat a heavy skillet over medium‑high heat until it is very hot (about 200 °C). Add a drizzle of sunflower oil.

   Time: PT2M

   Temperature: 200°C

6. Cooking the stuffed bread

   On a work surface, flatten each ball into a disc about 1 cm thick, place a spoonful of filling in the center, fold the edges to enclose the filling and reform a disc. Place the bread in the hot pan, cook 20‑25 seconds on one side, flip and cook 20‑25 seconds on the other side until golden and the filling is sealed.

   Time: PT6M

   Temperature: 200°C

7. Rest and serve

   Place the cooked breads on paper towels to absorb excess oil, cover lightly and let rest for 2 minutes. Serve hot, garnished with fresh cilantro, accompanied by mint tea.

   Time: PT2M

Nutrition Facts

Calories

704

Protein

30 g

Carbohydrates

90 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Type 45 flour: all-purpose flour, wheat flour
• Instead of Bread yeast: active dry yeast
• Instead of Sugar: white sugar
• Instead of Salt: sea salt
• Instead of Extra fine semolina: medium semolina
• Instead of Whole wheat flour: whole wheat flour
• Instead of Warm water: slightly cooled hot water
• Instead of Onions: shallots
• Instead of Green bell pepper: zucchini
• Instead of Red bell pepper: yellow bell pepper
• Instead of Small carrot: grated squash
• Instead of Ground veal: ground beef, ground lamb
• Instead of Olive oil: sunflower oil
• Instead of Turmeric: saffron
• Instead of Ground ginger: fresh grated ginger
• Instead of Sweet paprika: mild chili
• Instead of Berber spice (optional): ground coriander seed
• Instead of Fresh cilantro: parsley
• Instead of Sunflower oil: olive oil

Equipment Needed

• Large mixing bowl
• Kitchen scale
• Wooden spoon or spatula
• Clean work surface or cloth
• Chef's knife
• Cutting board
• Grater or food processor
• Heavy skillet (pan)
• Baking sheet or plate
• Paper towel or absorbent paper
• Turned‑off oven (for proofing) (optional)

Critical Steps — Do Not Skip

• Achieve the right dough consistency (slightly sticky but manageable).
• Complete first rise (40 min) to develop volume.
• Properly seal the filling by folding the edges before cooking.
• Cook on very high heat but briefly to keep the bread moist.

Chef Tips from the Video

• Use half semolina and half whole wheat flour for a more authentic flavor.
• Add a pinch of ground cumin to the filling for deeper aroma.
• If you don't have a heavy skillet, a pre‑heated cast‑iron pan works very well.

Troubleshooting

Storage

Refrigerator: Store the breads in an airtight container for up to 2 days.

Freezer: Wrap each bread in cling film then place in a freezer bag; keep up to 1 month. Reheat in a pan before serving.

Room temperature: At room temperature, the breads stay fresh for 1 day if well covered.

Make-Ahead Tips

• The dough can be prepared the day before; keep it in the refrigerator after the first rise, then bring to room temperature before shaping.
• The filling keeps for 24 hours in the refrigerator and can be reheated before use.
• Cooked breads freeze very well; reheat in a pan or oven at 180 °C for 5 minutes.