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Moroccan stuffed bread
Soft pan-fried stuffed bread, a specialty of southeastern Morocco (Berbers). A dough made from white flour, semolina and whole wheat flour, risen twice, then filled with a mixture of veal, onions, peppers and spices, quickly cooked in a pan. Ideal for a convivial meal or a snack with mint tea.
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Critical Success Points
- • 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.
Safety Warnings
- • The pan becomes very hot; use oven mitts.
- • Oil can splatter; keep your face away.
- • Handle the dough with wet hands to avoid sticky dough burns.
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