Flaky, crispy, and packed with flavor, stuffed msemen (rghaif) is a staple of Moroccan cuisine. While msemen is often enjoyed with honey or amlou as a sweet treat alongside mint tea, this savory version is filled with minced beef (kefta), sautéed onions, bell peppers, carrots, and cheese.
This is the kind of comfort food that brings people together, whether it’s for breakfast, tea time, or Ramadan iftar. Traditionally, msemen is pan-fried, but you can also bake them for a hands-off option. If you’ve never made msemen before, don’t worry, it’s easier than it looks. Follow along, and you’ll have golden, flaky stuffed msemen that’s impossible to resist!
Why Sourdough?
Using sourdough starter in msemen not only enhances the flavor but also improves the texture and digestibility of the bread. Plus, it’s a great way to incorporate your sourdough discard into a recipe that’s so much more exciting than your standard bread or pancakes!
Ingredients to Make Sourdough Rghaif with Minced Beef Filling
For the Dough
- 350g (2 ¾ cups) all-purpose (plain) flour
- 150g (1 cup) fine semolina
- 2 teaspoon (10g) salt
- 1 tablespoon sugar (I used organic cane sugar)
- 140g (½ cup) sourdough starter (active or discard)
- 250g (1 cup) water
- 100g (7 tbsp) melted butter + 40g (3 tbsp) olive oil (for shaping)
For the Filling
- 1 large onion, finely chopped
- 1 red bell pepper, finely chopped
- 3 medium carrots, grated
- 500g (1.1 lbs) ground beef
- 1.5 teaspoon salt (adjust to taste)
- 1 teaspoon red pepper
- 1 teaspoon ginger
- ½ teaspoon black pepper
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 handful fresh coriander (or parsley), finely chopped
- Optional: a few fresh basil leaves, chopped
- 40g (⅓ cup) grated Gruyère or any cheese of choice
- 1–2 tablespoon ghee or olive oil (for cooking the filling)
For Brushing
- 1 egg + 1 tablespoon milk (egg wash)
- Sesame seeds (optional)
How To Make Moroccan Stuffed Msemen (Rghaif)
1. Prepare the Dough
- In a stand mixer or a bowl, combine the flour, semolina, salt, and sugar.
- Add the sourdough starter and water. Mix until the dough comes together.
- Knead for about 10 minutes until smooth and elastic.
- Transfer to a bowl, cover with plastic wrap, and let it rest for 1 hour.
2. Make the Beef Filling
- Heat ghee in a skillet over medium heat.
- Add the chopped onion and sauté until softened.
- Stir in the grated carrots and red bell pepper. Cook for a few minutes.
- Add the ground beef and break it apart as it browns.
- Season with salt, red pepper, ginger, black pepper, cumin, cinnamon, and nutmeg. Stir well.
- Add the fresh herbs. Mix everything until well combined.
- Set aside to cool slightly then add grated cheese.
3. Shape the Dough
- Divide the dough into 12 equal portions (~80g / 2.8 oz each).
- Roll each piece into a ball.
- Coat them in the melted butter and olive oil mixture. Let rest for 15-20 minutes.
4. Fold the Rghaif
- Lightly butter your work surface with the melted butter and olive oil mixture.
- Flatten each dough piece into a thin, see-through sheet.
- Brush with butter-oil mixture and sprinkle semolina.
- Fold the top to the center, brush with butter-oil, and sprinkle semolina again.
- Fold the bottom to the center, then the right and left sides, forming a rectangle. Add butter-oil + semolina with every fold.
- Let rest while shaping the rest.
5. Stuff and Seal
- Take the first prepared dough and flatten it slightly.
- Place some filling in the center.
- Fold the dough like an envelope, sealing the edges.
6. Bake
- Preheat your oven to 190°C (375°F).
- Place the stuffed rghaif on a baking sheet.
- Brush with egg wash and sprinkle sesame seeds on top.
- Bake for 25-30 minutes until golden brown.
7. Enjoy the Flakiness!
Once out of the oven, you’ll notice the beautiful, golden layers. Tap on them, and you’ll hear the crispiness! Cut one open, and the inside is buttery, flaky, and packed with juicy, flavorful beef.
Serve warm and enjoy the best homemade sourdough rghaif!
Tips for Perfect Rghaif
- Resting time: Don’t skip resting the dough, it makes stretching easier! But be careful not to rest it too long, or the dough might start to break when stretching it.
- Filling variations: Try adding olives, caramelized onions, or even spiced lamb for a different twist.
- Cooking method: If you prefer, you can cook them on a pan instead of baking. Simply fry over medium heat until golden brown on both sides.
- Storage: Leftover rghaif can be stored in an airtight container and reheated in the oven or a dry pan. You can also freeze them for up to a month and store them in the fridge for a few days.
Stuffed Msemen (Rghaif) with Minced Beef – Sourdough Recipe for Flaky Moroccan Flatbread
Ingredients
Method
Prepare the Dough
- In a stand mixer or a bowl, combine the flour, semolina, salt, and sugar.
- Add the sourdough starter and water. Mix until the dough comes together.
- Knead for about 10 minutes until smooth and elastic.
- Transfer to a bowl, cover with plastic wrap, and let it rest for 1 hour.
Make the Beef Filling
- Heat ghee in a skillet over medium heat.
- Add the chopped onion and sauté until softened.
- Stir in the grated carrots and red bell pepper. Cook for a few minutes.
- Add the ground beef and break it apart as it browns.
- Season with salt, red pepper, ginger, black pepper, cumin, cinnamon, and nutmeg. Stir well.
- Add the fresh herbs. Mix everything until well combined.
- Set aside to cool slightly then add grated cheese.
Shape the Dough
- Divide the dough into 12 equal portions (~80g / 2.8 oz each).
- Roll each piece into a ball.
- Coat them in the melted butter and olive oil mixture. Let rest for 15-20 minutes.
Fold the Rghaif
- Lightly butter your work surface with the melted butter and olive oil mixture.
- Flatten each dough piece into a thin, see-through sheet.
- Brush with butter-oil mixture and sprinkle semolina.
- Fold the top to the center, brush with butter-oil, and sprinkle semolina again.
- Fold the bottom to the center, then the right and left sides, forming a rectangle. Add butter-oil + semolina with every fold.
- Let rest while shaping the rest.
Stuff and Seal
- Take the first prepared dough and flatten it slightly.
- Place some filling in the center.
- Fold the dough like an envelope, sealing the edges.
Bake
- Preheat your oven to 190°C (375°F).
- Place the stuffed rghaif on a baking sheet.
- Brush with egg wash and sprinkle sesame seeds on top.
- Bake for 25-30 minutes until golden brown.
Notes
- Resting time: Don’t skip resting the dough, it makes stretching easier! But be careful not to rest it too long, or the dough might start to break when stretching it.
- Filling variations: Try adding olives, caramelized onions, or even spiced lamb for a different twist.
- Cooking method: If you prefer, you can cook them on a pan instead of baking. Simply fry over medium heat until golden brown on both sides.
- Storage: Leftover rghaif can be stored in an airtight container and reheated in the oven or a dry pan. You can also freeze them for up to a month and store them in the fridge for a few days.
