Stuffed Meat Msemen (Msemen Farcies à la Viande Hachée) · PrimedTable
French🍞 Bread & bakery
Stuffed Meat Msemen (Msemen Farcies à la Viande Hachée)
⏱ 180 min🍽 Serves 7
A North African-inspired flatbread with flaky, layered dough wrapped around a savory spiced ground meat filling. The dough is prepared using a special technique to achieve beautiful lamination.
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Adapted from a video by Deli Cuisine
LES MSEMENS FARCIES À LA VIANDE HACHÉE 👩🏻🍳 Recette expliquée pas à pas pour débutants
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1
Add 300g of extra fine semolina to a bowl and pour in 250ml of lukewarm water. Mix briefly with a spatula.
2
Use an immersion blender to blend the mixture until perfectly smooth, avoiding excessive kneading.
3
Add 1 tsp salt, 100g flour, and 2 tbsp sunflower oil. Knead the dough thoroughly on a work surface for 5–10 minutes until smooth and supple. Add more water if needed, but avoid a compact texture.
4
Coat the entire dough ball generously with oil, shape it into a smooth ball, and place it in a freezer bag or wrap with cling film. Let it rest for at least 2 hours at room temperature, or preferably overnight in the refrigerator.
5
Heat olive oil in a pan and add 1 finely chopped onion. Sauté for about 5 minutes until softened.
6
Add 2 chopped garlic cloves, stir well, and continue cooking for another 5 minutes.
7
Add 300g of ground beef and break it up well with the onion mixture. Season with salt, pepper, and cumin.
8
Chop 2 ripe tomatoes and add them to the pan. Mix everything together well and cook for about 10 minutes (or use tomato pulp as a substitute).
9
Sprinkle chopped coriander over the filling, stir once more, and remove from heat. Let cool.
10
Retrieve the rested dough and gently shape it into a ball using well-oiled hands.
11
Divide the dough into 7 equal balls, cover with cling film, and let rest for 30 minutes to 1 hour. Longer resting time makes the dough easier to roll out.
12
On a lightly oiled work surface, gently stretch each dough ball into a thin sheet using oiled hands. Tears are normal and can happen. Dust the dough lightly with semolina, then fold the top and bottom edges toward the center.
13
Place some meat filling in the center of the dough, avoiding the edges, and fold both sides over the filling to enclose it.
14
Gently pinch the edges with your hands and flatten the stuffed msemen. Cover with cling film and let rest while preparing the remaining ones. The longer each rests before cooking, the better the final result.
15
Place each msemen on a medium-heat pan and cook until lightly browned on the first side, then flip. Turn regularly during cooking to ensure even browning on both sides. Transfer to a plate once golden brown.
16
Once all msemen are cooked, serve immediately. They will be flaky, soft, and delicious.
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