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rghaif msemen with sourdough

Stuffed Msemen (Rghaif) with Minced Beef – Sourdough Recipe for Flaky Moroccan Flatbread

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Prep Time 1 hour
Cook Time 30 minutes
Servings: 12 rghaif
Ingredients Method Notes

Ingredients
  

For the Dough
  • 350 g all-purpose (plain) flour 2 ¾ cups
  • 150 g fine semolina 1 cup
  • 2 teaspoon salt 10g
  • 1 tablespoon sugar
  • 140 g sourdough starter (active or discard) ½ cup
  • 250 g water 1 cup
  • 100 g (7 tbsp) melted butter + 40g (3 tbsp) olive oil (for shaping the dough)
For the Filling
  • 1 large onion finely chopped
  • 1 red bell pepper finely chopped
  • 3 medium carrots grated
  • 500 g ground beef 1.1 lbs
  • 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
  • 40 g grated Gruyère or any cheese of choice ⅓ cup
  • 1–2 tablespoon ghee or olive oil for cooking the filling
For Brushing
  • 1 egg + 1 tablespoon milk egg wash
  • Sesame seeds optional

Method
 

Prepare the Dough
  1. In a stand mixer or a bowl, combine the flour, semolina, salt, and sugar.
  2. Add the sourdough starter and water. Mix until the dough comes together.
  3. Knead for about 10 minutes until smooth and elastic.
  4. Transfer to a bowl, cover with plastic wrap, and let it rest for 1 hour.
Make the Beef Filling
  1. Heat ghee in a skillet over medium heat.
  2. Add the chopped onion and sauté until softened.
  3. Stir in the grated carrots and red bell pepper. Cook for a few minutes.
  4. Add the ground beef and break it apart as it browns.
  5. Season with salt, red pepper, ginger, black pepper, cumin, cinnamon, and nutmeg. Stir well.
  6. Add the fresh herbs. Mix everything until well combined.
  7. Set aside to cool slightly then add grated cheese.
Shape the Dough
  1. Divide the dough into 12 equal portions (~80g / 2.8 oz each).
  2. Roll each piece into a ball.
  3. Coat them in the melted butter and olive oil mixture. Let rest for 15-20 minutes.
Fold the Rghaif
  1. Lightly butter your work surface with the melted butter and olive oil mixture.
  2. Flatten each dough piece into a thin, see-through sheet.
  3. Brush with butter-oil mixture and sprinkle semolina.
  4. Fold the top to the center, brush with butter-oil, and sprinkle semolina again.
  5. Fold the bottom to the center, then the right and left sides, forming a rectangle. Add butter-oil + semolina with every fold.
  6. Let rest while shaping the rest.
Stuff and Seal
  1. Take the first prepared dough and flatten it slightly.
  2. Place some filling in the center.
  3. Fold the dough like an envelope, sealing the edges.
Bake
  1. Preheat your oven to 190°C (375°F).
  2. Place the stuffed rghaif on a baking sheet.
  3. Brush with egg wash and sprinkle sesame seeds on top.
  4. 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.