Moroccan Stuffed Bread
Servings: 8 people
Ingredients
Dough
  • 600 gr flour
  • 11 gr salt
  • 10 gr sugar
  • 5 gr commercial dried yeast
  • 400 gr of water (yes, in grams not ml)
Filling
  • 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
Instructions
  1. 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.

  2. 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.

  3. 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.