Riad Medfouna

Riad Medfouna, also known as "Berber Pizza," is a traditional Moroccan dish originating from the Tafilalt region in southeastern Morocco. This stuffed bread dish is reminiscent of a pizza and is typically prepared by nomadic tribes. The term "medfouna" translates to "buried," signifying the way the delectable filling is encased within the bread. Traditionally baked in communal clay ovens in a sand oven, medfouna serves as both a meal and a gathering event for families and communities in the region.

Ingredients

• Flour - 500g
• Water - 250ml
• Yeast - 7g
• Salt - 10g
• Olive Oil - 50ml
• Lamb - 500g, minced
• Onion - 1 large, finely chopped
• Garlic - 3 cloves, minced
• Parsley - 50g, chopped
• Cumin - 1 tsp
• Coriander - 1 tsp
• Paprika - 1 tsp
• Salt - To taste
• Black Pepper - To taste
• Egg - 1, beaten (optional, for glaze)

Preparation

Preparing the Dough

1. In a large bowl, combine the flour, yeast, and salt. Gradually add the water and olive oil to the dry ingredients, mixing until a soft dough forms.
2. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rest for about 1 hour in a warm place until it doubles in size.

Preparing the Filling

1. In a large frying pan, heat some olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent.
2. Add the minced lamb to the pan, cooking it until it browns evenly.
3. Season the mixture with cumin, coriander, paprika, salt, and black pepper. Stir well to combine all the spices.
4. Add the parsley, allowing it to wilt into the filling mixture. Remove from heat and let it cool to room temperature.

Cooking Process

1. Preheat your oven to 200°C (392°F). If you have access to a traditional clay oven or want to mimic a sand oven, those are excellent choices for authentic results.
2. Once the dough has doubled, punch it down and divide it into two equal parts.
3. Roll each part into a circle, about 1 cm thick.
4. Place one circle on a baking sheet lined with parchment paper, spread the cooled filling evenly over the dough, leaving a border around the edges.
5. Cover the filling with the other dough circle and pinch the edges together to seal the medfouna, creating a border around the filling.
6. Brush the top with a beaten egg for a shiny, golden glaze.
7. Bake for about 25-30 minutes or until the bread is golden and the filling is heated through. Use a cooking timer to ensure perfect results.

Serving Suggestions

Riad Medfouna is best served hot straight from the oven. Traditionally, it is enjoyed by breaking off pieces of the bread and using them as scoops for the filling. Pair it with a mint tea or a side salad to enhance the meal's freshness. Whether enjoyed as a family meal or at a gathering, this dish can be adapted with different spices or ingredients based on personal preferences. Its hearty and flavorful nature makes it a perfect choice for sharing.