Being Moroccan, love for homemade bread is in my blood. It’s something I grew up with. I vividly remember the aroma that filled the house as my mum was baking bread. We used to eat bread with almost every meal when I was growing up so we baked it every other day. If you consider that the house smelled amazing when mum used to make her ‘plain’ bread you can only imagine what it was like when she made her famous stuffed bread for us. We called this bread ‘boegensoe’ which simply means ‘stuffed’ or ‘with something inside’.
My mum would make Moroccan harira soup and this stuffed bread to go with it and we would be in heaven. Slices of this golden loaf would disappear in a hurry and if you didn’t pay attention you would be too late to grab a piece. I have a lot of siblings so one had to be quick at the dinner table. Kind of like survival of the fittest, or better yet, fastest. Every Moroccan mum probably has her own stuffed bread recipe, so there is not ‘one recipe’ but my mum’s recipe is so good you’ll want to stuff your face with it.
When I make this recipe for my kids it brings back so many memories, I only need to take one bite and I’m there again! Funny enough this bread is as common for me as pizza is for most people and I did not consider it a special recipe until I shared a ‘how to’ on Instagram. It turned out to be my most liked post ever. Especially the video where I show how to close the dough after putting the filling on it. I had so many requests for sharing the recipe after posting it, that of course I had to share it on my blog as well.
The filling in this version is made with minced beef, leeks, bell peppers and lots of fresh herbs and spices. However, you can vary your choice of filling. You can use different meat (lamb, chicken, even fish is possible) and you can also use different vegetables. It’s a very forgiving recipe…..… you can include almost anything, the bread makes a great ‘carrier’ for all the flavours. The only thing you will need to keep in mind is that you should cut the filling as small as you can. This ensures that the filling cannot poke holes in your dough causing it to leak on your baking sheet. You should also make sure you use enough, but not too much filling. What I’m talking about here is ratios. You need to have the right ratio of filling for your stuffed bread.
If you have made bread before than making this bread is relatively easy…………………..Remember the theory of relativity? Take this recipe for example. The bread gets stuffed, you get stuffed, but you’re relatively better off.
If you haven’t made bread before than you will need some practice to get it right. Make sure you use strong bread flour to get the best results. My mum always made it with regular all-purpose flour from the supermarket, but then again I don’t have my mum’s magic hands. I rely on good flour and a lot of practice. You will see that the more you bake bread the better it will turn out.
I hope you enjoy it as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!
- 600 gr flour
- 11 gr salt
- 10 gr sugar
- 5 gr commercial dried yeast
- 400 gr of water (yes, in grams not ml)
- 500 gr minced beef (or any other meat you fancy)
- 1-2 leeks, about 400gr, chopped finely
- 2 bell peppers, chopped finely
- 1 1/2 tsp cumin
- 1 tsp ground koriander
- 1 1/2 tsp raz-el-hanout
- 1 tsp paprika
- 1/2 tsp salt
- Pinch of pepper
- 10 grams of koriander
- 10 grams of parsley
Put all the ingredients in the bowl of your stand mixer. Knead for 15 minutes in your stand mixer or knead the dough by hand until it’s nice and elastic. See how elastic mine was after proofing in my Instagram video. Let it proof for 45-60min until it doubles in size.
Chop all the vegetables finely otherwise it will poke holes in the dough when you use it as a filling. Heat up some olive oil in a large casserole and fry the leeks over a low heat for about 10 minutes. Add the meat and break it up with a spatula, than add the bell peppers and spices. Cook until everything is soft and cooked through. Make sure the filling is not too wet, if so then cook a bit longer so the moisture evaporates. Taste and add salt or any of the other spices until it tastes good. Take it off the heat and mix in the parsley and coriander and let it cool before you used it in the dough.
Divide the dough into 4 balls of approximately 250gr. Let it rest for 15 min. Press it down a little, enough to be able to add the filling. Put the filling on top and close the dough over the filling. See how I do that in above video in my blogpost. Close the dough firmly, let it rest for 20min to relax the gluten and then carefully flatten it into circles. Be careful not to tear it. Let the flattened disks proof for 30-45 min and bake in a hot oven 200C until golden brown.