Moroccan · Bread
Medfouna (Berber Stuffed Bread, Erfoud Pizza)
Medfouna means "buried" — a disc of bread dough stuffed with spiced minced meat, onions, almonds and herbs, sealed like a giant filled pitta and traditionally baked buried in the hot sand and embers of a desert oven near Erfoud and Rissani. Locals call it Berber pizza; when you cut it open the aromatic meat steams out of the crisp crust.
- Prep
- 45 min
- Cook
- 35 min
- Total
- 80 min
- Serves
- 6
- Level
- Advanced
Ingredients
- 500 g bread flour
- 1 tsp salt
- 1 tsp instant yeast
- About 300 ml warm water
- 400 g minced beef or lamb
- 2 onions, very finely chopped
- 3 garlic cloves, crushed
- 50 g almonds, toasted and roughly chopped
- 1 tsp ras el hanout
- 1 tsp ground cumin
- 1 large bunch parsley and coriander, chopped
- 3 tbsp olive oil, plus salt and pepper
Method
- 1
Make the dough
Mix flour, salt and yeast, add warm water and knead 10 minutes to a soft, smooth dough. Cover and prove until doubled, about an hour.
- 2
Mix the raw filling
Combine the raw mince with onion, garlic, almonds, ras el hanout, cumin, chopped herbs, olive oil, salt and pepper. It stays raw and cooks inside the bread.
- 3
Roll two discs
Divide the dough in two and roll each into a thin round about 28 cm across. Lay one on an oiled tray.
- 4
Fill and seal
Spread the filling over the base disc leaving a 2 cm border, brush the border with water, lay the second disc on top and press and crimp the edges tightly shut.
- 5
Bake hot
Prick the top a few times, bake at 220°C for about 30–35 minutes until deep golden and hollow-sounding, then rest 5 minutes before slicing into wedges.
Chef's tips
- Keep the filling layer thin and even — a thick, wet centre leaves the dough gummy and the bread splits.
- Roll the discs thinner than feels right; they puff a lot and you want the meat-to-bread ratio generous.
- If the edges won't seal, they are too dry — dampen with a wet finger and re-crimp before baking.
Frequently asked questions
Why is the meat added raw?
The sealed bread acts like an oven within an oven — the raw filling steams in its own juices as the crust bakes, staying far juicier than pre-cooked meat would.
Can I make a vegetarian medfouna?
Yes. A filling of sautéed onions, mushrooms, almonds, herbs and a little cheese works well; just make sure it is not too wet before sealing.