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Medfouna (Berber Pizza)

Saif Al Deen Odeh
Medfouna is a traditional Moroccan Berber pizza featuring a blend of ground lamb, herbs, and spices encased in folded dough, baked to a delightful golden brown finish.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine moroccan
Servings 8 Serving
Calories 420 kcal

Equipment

  • 1 Baking Oven

Ingredients
  

For the Dough:

  • 2 cups of All-Purpose Flour
  • 1 teaspoon Instant Yeast
  • 1 Egg
  • ½ teaspoon of Salt
  • ½ teaspoon of Brown Sugar
  • ½-3/4 cup of Water adjust as needed
  • 1 tablespoons of Olive Oil

For the Filling:

  • 400 grams of Ground Lamb
  • 1 medium-sized Onion chopped
  • 2 cloves of Garlic
  • 1 cup Coriander Leaves chopped
  • 1 cup Parsley Leaves chopped
  • 3 tablespoons of Olive Oil
  • 1 tablespoon of Ras el Hanout
  • 1 teaspoon of Cumin
  • 1 teaspoon of Paprika
  • Feta Cheese add as much you want
  • Salt and Black Pepper for Taste

Instructions
 

For Making the Dough

  • In a large bowl, combine flour and salt, then add egg & olive oil, stirring gently to mix.
  • Combine water, brown sugar, and yeast in a large cup, gradually pouring it into the flour and gently stir using a wooden spoon.
  • Knead using your clean hand for up to 5 minutes or until the dough achieve a soft, fluffy consistency. Cover it with a clean cloth and let it rest for 1 hour to double in size.

For Making the Meat Filling

  • While the dough rises, heat olive oil in a separate pan over medium heat.
  • Once hot, add ground lamb, stirring for a few minutes. Add chopped garlic and continue stirring, letting the meat cook for 5-10 minutes. Ensure some juices remain to prevent the filling from drying out.
  • Add spices (cumin, ras el hanout, and paprika), coriander leaves, and parsley leaves. Stir to combine.
  • Season with salt and black pepper to taste. Transfer the mixture to a plate when done.
  • In the same pan, add more olive oil before adding chopped red onion.
  • Stir the red onion until golden brown, then transfer the caramelized onion into the ground lamb mixture. Gently mix and set aside.

For Assembling and Baking the Pizza

  • Divide the dough into two portions, shaping each into a ball. Flatten the first portion with a rolling pin into a round shape of 10-12 inches in diameter and place it on a baking sheet.
  • Spread the meat filling on the dough, sprinkle crumbled feta cheese on top.
  • Flatten the second portion of dough into a circle, gently placing it over the meat and Feta cheese filling, covering everything evenly. Press the edges together using your fingers or a fork to seal tightly before baking.
  • Preheat the oven to 200°C or 400°F. Transfer the Berber pizza into the oven, baking for 15-20 minutes or until golden brown and crusty.
  • Remove from the oven, allow it to cool for a few minutes, then slice into 8 pieces or as per your preference. Enjoy this pizza with hot tea.

Notes

  • Add more flour if the dough is sticky or wet.
  • If the dough is too dry, add more water if needed.
  • You can slice either 4-6 portions instead of 8.
  • You can substitute with ground beef  or chicken instead of lamb.
  • For more pictures of the step by step instruction,  please look at the post section. 

Nutrition

Serving: 8SlicesCalories: 420kcalCarbohydrates: 41gProtein: 25.8gFat: 18.2gSaturated Fat: 5gCholesterol: 108mgSodium: 800mgPotassium: 602mgFiber: 2.9gSugar: 7.8gCalcium: 253mgIron: 12mg
Keyword Berber Pizza, Medfouna
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