Moroccan · Bread
Kefta-Stuffed Flatbread (Mahjouba-Style)
A thin, oiled flatbread folded around a spiced filling of minced meat, onion and tomato, then griddled flat until crisp and golden — Morocco's stuffed-bread street snack, in the family of mahjouba and stuffed rghaif. Cut into squares, it is a meal in itself, the crisp pastry giving way to a juicy, cumin-warm centre.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Serves
- 5
- Level
- Advanced
Ingredients
- 300 g fine flour and 40 g semolina
- 1/2 tsp salt, about 200 ml warm water
- Oil, for the counter and hands
- For the filling: 300 g minced beef or lamb, 1 onion (grated), 2 tomatoes (grated)
- 1 tsp cumin, 1 tsp paprika, 1/2 tsp chilli, black pepper
- 1 small bunch coriander and parsley, chopped
- 3 tbsp olive oil
Method
- 1
Make a soft dough
Knead the flour, semolina, salt and water 8 minutes to a very soft dough, divide into oiled balls and rest 30 minutes.
- 2
Cook the filling
Fry the onion in oil, add the mince and spices and cook until browned, then the tomato; cook until dry, stir in herbs and cool.
- 3
Stretch thin
On an oiled counter, stretch each ball into a large, almost translucent square with oiled palms.
- 4
Fill and fold
Spread a layer of filling in the centre and fold the four sides over into a sealed square parcel.
- 5
Griddle
Cook on a hot, lightly oiled pan 3–4 minutes a side, pressing, until crisp and deep golden. Cut into squares to serve.
Chef's tips
- Cook the filling until dry — wet filling makes the bread soggy and tears it during folding.
- Oil the counter generously rather than flouring it, so the dough stretches paper-thin without sticking.
Frequently asked questions
What is mahjouba?
Mahjouba is a Maghrebi stuffed griddle flatbread, usually filled with a spiced onion-tomato mixture, sometimes with meat added as here.
Can I make a vegetarian filling?
Yes — a spiced onion, tomato and pepper filling (with or without a little harissa) is the classic meatless version.