Tagine Medfouna

Tagine Medfouna, often referred to as the Moroccan "Berber Pizza," is a delightful dish steeped in history, originating from the Berber people of North Africa. The word "Medfouna" means "buried" in Arabic, and it aptly describes the dish where delicious fillings are enveloped by a tender dough, reminiscent of a pizza pocket. Traditionally, this dish was cooked by Berber tribesmen in the sand using hot coals, a testament to their resourcefulness and culinary ingenuity.

Ingredients

• Lamb (500g, diced)
• Onion (1, finely chopped)
• Garlic (3 cloves, minced)
• Olive oil (3 tbsp)
• Cumin (2 tsp)
• Paprika (1 tsp)
• Ground coriander (1 tsp)
• Cinnamon stick (1)
• Saffron (a pinch)
• Water (1 cup)
• Salt and pepper (to taste)
• Carrots (2, chopped)
• Almonds (50g, chopped)
• Dried apricots (70g, chopped)
• Dough (for covering, enough to form a 10-inch circle)
• Egg (1, for egg wash)

Preparation

Begin by preparing your ingredients. Dice the lamb, chop the onion and carrots, and mince the garlic. Heat the olive oil in a large pan over medium heat. Add the onions and garlic, sautéing until they become translucent.

Cooking Process

Browning the Lamb

Add the diced lamb to the pan and brown it on all sides. Season with salt and pepper for taste.

Building the Stew

Introduce the spices: cumin, paprika, ground coriander, and cinnamon stick. Stir these in with the meat until fragrant. Add the chopped carrots, almonds, and dried apricots. Dissolve the saffron in a little warm water and add it to the mixture.

Pour in a cup of water, cover the pan, and allow the mixture to simmer on low heat for about 45 minutes. This allows the flavors to meld together, creating a rich aromatic stew. Be sure to check in occasionally, stirring and adding more water if necessary.

Preparing the Dough

While the filling is cooking, roll out your prepared dough to form a circle large enough to envelop the filling. Remember, the term "Medfouna" means "buried," so the dough will act as a cover here.

Assembling the Tagine Medfouna

Once the filling is adequately cooked, transfer it onto the center of the rolled-out dough. Carefully fold the dough over the filling to seal it completely. Brush the top with a beaten egg to give it a golden sheen.

Baking

Preheat your oven to 375°F (190°C). Place the dough-wrapped parcel on a baking sheet and bake for about 25-30 minutes, or until the crust turns golden brown.

How to Enjoy

Once baked, let the Tagine Medfouna cool slightly before slicing into it. This dish pairs beautifully with a fresh salad or a side of couscous. Savor it with a glass of mint tea, another staple of Moroccan culture, to complete the experience.

The intricate blend of tender lamb, sweet apricots, and crunchy almonds within the soft, warm dough is sure to transport anyone to the rich and colorful lands of Morocco. Each bite is a testament to the timeless culinary traditions of the Berber people, delivering not just flavor, but a slice of history with every mouthful.