Stuffed msemen (Majeb) with spicy beef

Ingredients

• 0.5 unit Onion (peeled and finely chopped)
• 1 unit Yellow bell pepper (cut into small dice)
• 1 unit Red bell pepper (cut into small dice)
• 300 g Ground beef (5 % fat)
• 1 tsp Salt
• 1 tsp Ground black pepper
• 1 tsp Ground ginger
• 1 tsp Turmeric
• 2 tsp Paprika
• 2 tbsp Tomato paste (or tomato purée)
• 1 tsp Harissa (optional, adjust to desired heat)
• 30 ml Water (for the filling) (just enough to moisten the filling)
• 500 g T45 flour (sift before use)
• 1 tsp Salt (for the dough)
• 500 ml Warm water (adjust amount according to dough consistency)
• 2 tbsp Olive oil (for kneading and cooking)
• 30 g Butter (softened, to spread on the dough)
• 50 g Grated mozzarella (optional, add to the filling)

Instructions

1. Prepare the vegetables

   Finely slice ½ onion and cut the yellow and red bell peppers into small dice.

   Time: PT5M

2. Cook the filling

   Heat a drizzle of olive oil in a pan, add the onion and peppers, sauté 2‑3 min. Add the ground meat, the spices (salt, pepper, ginger, turmeric, paprika) and cook until the meat is nicely browned, about 7‑8 min.

   Time: PT12M

   Temperature: feu moyen

3. Season the filling

   Stir in the tomato paste, harissa (optional) and 30 ml water, mix 1‑2 min until homogeneous.

   Time: PT3M

4. Cool the filling

   Remove the pan from heat, transfer the filling to a bowl and let cool at room temperature (or refrigerate 5 min).

   Time: PT5M

5. Prepare the dough

   Sift the flour into a large bowl, add 1 tsp salt. Gradually pour 500 ml warm water while mixing with a spatula. Knead by hand 5 min until you obtain a supple, elastic dough.

   Time: PT10M

6. Form the balls and rest

   Divide the dough into 11 equal balls, lightly oil them, place on an oiled tray, cover with plastic wrap and let rest 35 min at room temperature.

   Time: PT35M

7. Assemble the stuffed msemen

   On each ball, spread a thin layer of oil, place a bit of butter, add a teaspoon of filling in the centre, optionally add grated mozzarella, then fold into a wallet shape. Lightly brush the fold with butter, cover again with plastic wrap and let rest 5 min.

   Time: PT10M

8. Pan‑fry

   Heat a non‑stick skillet over high heat. Place each msemen, cook 2‑3 min per side until a nice golden color appears and the dough forms a light bubble. Flip quickly to avoid breaking.

   Time: PT50M

   Temperature: feu vif

Nutrition Facts

Calories

400

Protein

20 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Onion: shallot
• Instead of Yellow bell pepper: green bell pepper
• Instead of Red bell pepper: green bell pepper
• Instead of Ground beef: ground lamb, ground turkey
• Instead of Harissa: chili paste
• Instead of T45 flour: all‑purpose flour
• Instead of Olive oil: sunflower oil
• Instead of Butter: margarine
• Instead of Grated mozzarella: shredded cheese such as Emmental

Equipment Needed

• Mixing bowl
• Sieve
• Chef's knife
• Cutting board
• Wooden spatula
• Non‑stick skillet
• Plastic wrap
• Rolling pin (optional) (optional)
• Measuring spoon
• Measuring cup
• Paper towel or clean cloth

Critical Steps — Do Not Skip

• Cook the meat until well browned and no pink remains.
• Achieve the right dough consistency (soft but not sticky).
• Let the balls rest 30‑45 min to relax the gluten.
• Do not overfill to avoid tearing the msemen during folding.
• Cook on high heat but watch to prevent burning.

Chef Tips from the Video

• Use softened butter rather than cold butter to avoid dough cracks.
• For a more authentic flavor, replace mozzarella with crumbled fresh goat cheese.
• Serve the msemen hot with mint tea.

Troubleshooting

Storage

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

Freezer: Wrap individually in plastic wrap then place in a freezer bag, keep up to 1 month. Reheat in a skillet or oven.

Room temperature: Consume the same day, ideally within 4 hours.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated.
• The dough can be kneaded ahead and rested for 1 hour before shaping the balls.