If you've ever traveled to southeastern Morocco or visited the Sahara Desert, you might have heard about medfouna, a dish often described as the Moroccan "Berber pizza."
Unlike your regular pizza, medfouna isn’t topped with cheese and sauce; it’s a beautifully stuffed flatbread filled with spiced meat, onions, and herbs. It’s a simple yet flavorful dish with roots in the desert culture, where it’s traditionally cooked in hot sand or an earthen oven.
Medfouna is the perfect dish for sharing with family and friends, offering a taste of Moroccan hospitality and rich culinary tradition. Today, I’ll show you how to make this delicious dish at home, step by step, with everyday ingredients. You don’t need to be in the Sahara to enjoy this!
Ingredients of Medfouna.
One of the great things about medfouna is how flexible it is. The filling can be as simple or as elaborate as you like—ground meat, onions, and herbs are the classic choice, but some people love adding extras like boiled eggs, almonds, or even dried fruits for a little sweetness. The dough is just as adaptable; while this recipe uses basic all-purpose flour, you can mix in some semolina for a bit of texture or even go for whole wheat if you prefer.
Ingredients For the dough:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon olive oil
1 ½ teaspoons dry yeast
1 cup warm water (adjust as needed)
Ingredients For the filling:
400g (14 oz) ground beef or lamb
1 medium onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon ground cinnamon
Salt and pepper to taste
A handful of chopped fresh parsley and cilantro
Optional: 2 boiled eggs, diced, or a handful of almonds
How to make Medfouna Step by step.
Before we dive into the steps, let’s talk about how medfouna comes together. It’s essentially two parts: the dough and the filling. The dough is soft, simple, and easy to work with, while the filling is where all the flavors come alive. From the warm spices to the fresh herbs, every ingredient plays a role in creating that signature taste. Once the dough is ready and the filling is cooked, all that’s left is to assemble, cook, and enjoy. Now, let’s get started!
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, salt, and sugar.
Add the dry yeast and mix.
Gradually pour in warm water and olive oil, kneading the mixture into a soft, elastic dough.
Once the dough is smooth, cover it with a clean kitchen towel and let it rest for about an hour, or until it doubles in size.
Step 2: Make the Filling
Heat a tablespoon of olive oil in a skillet over medium heat.
Add the chopped onion and garlic, sautéing until soft and fragrant.
Add the ground meat and cook until browned, breaking it apart as it cooks.
Season with cumin, paprika, turmeric, cinnamon, salt, and pepper. Mix well to combine.
Stir in the chopped parsley and cilantro for a burst of fresh flavor.
If you’re using boiled eggs or almonds, add them now. Set the filling aside to cool slightly.
Step 3: Assemble the Medfouna
Divide the dough into two equal portions. Roll out one portion into a round disk, about 10 inches in diameter.
Spread the filling evenly over the rolled-out dough, leaving a 1-inch border around the edges.
Roll out the second portion of dough and place it on top of the filling. Seal the edges by pinching them together.
Gently press down to flatten and even out the medfouna.
Step 4: Cook the Medfouna
Option 1: Stove-top method
Heat a large, dry skillet or non-stick pan over medium heat.
Place the medfouna in the skillet and cook for about 5-7 minutes on each side, until the bread is golden brown and cooked through.
Option 2: Oven method
Preheat your oven to 375°F (190°C).
Place the medfouna on a baking sheet and bake for 25-30 minutes, or until the bread is golden and crisp.
Step 5: Serve
Let the medfouna cool slightly before slicing it into wedges. Serve it warm as the centerpiece of your table, alongside Moroccan mint tea or a light salad.
Closing Thoughts
Making medfouna at home is more than just cooking; it’s a chance to experience a slice of Moroccan desert life. Whether you’re sharing it with family or just trying something new, this recipe will transport you to the heart of Morocco with every bite.
If you give this recipe a try, let me know how it turns out. Did you make any tweaks to the filling? I’d love to hear about your version of this iconic dish in the comments section below.
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