Meat
Medfouna (Medfouna)
A Berber and Moroccan speciality, especially from the south and the Fès and Meknès regions: a spiced minced meat galette baked in a thin dough that is rolled up like a large stuffed roll. It is eaten in slices, warm or cold, at celebrations.
Ingredients
Ingredients
Garniture
Spices & seasoning
Optional extras
On the side
Instructions
- Prepare the dough by mixing the flour or bread dough with a little lukewarm water and a pinch of salt until you have a soft ball. Let it rest for 30 minutes, covered.
- Finely chop the onions, garlic, parsley and coriander. Fry everything in the olive oil for 5 minutes over medium heat.
- Add the minced meat, spices and salt, then brown for 10 minutes, breaking it up. Stir in the raisins and let it cool.
- Roll the dough out very thinly on a floured surface into a large rectangle. Spread the filling in an even layer, leaving a border around the edges.
- Place the hard-boiled eggs cut into quarters in the centre of the filling, then roll the dough into a long log, folding the ends in to enclose the filling.
- Place the medfouna on an oiled tray, brush it with beaten egg yolk and melted butter. Bake at 200 °C for 35 to 40 minutes, until golden brown.
- Let it cool for 10 minutes before cutting into thick slices and serve with a green salad.
Variations and tips
Sweet-savoury version. Add a spoonful of icing sugar over the filling and toasted flaked almonds for a more pronounced flavour.
Using what you can find here. A pizza dough or filo pastry layered in several sheets works well in place of the traditional dough.
More ideas
French
French
French
Savoyard
French
Burgundian
Original Ecomely recipe.