Flaky & Buttery Stuffed Msemen (Rghaif) with Minced Beef | Sourdough Moroccan Pancakes

Dive into the savory flavors of Moroccan cuisine with this recipe for Flaky & Buttery Stuffed Msemen, also known as Rghaif, enhanced with a succulent filling of minced beef and vibrant vegetables. This dish combines the traditional art of Moroccan pancake-making with a rich, savory twist, perfect for breakfast, tea time, or a luxurious iftar during Ramadan.

Ingredients

🌾 350g 2 ¾ cups All-purpose plain flour
🌾 150g 1 cup Fine semolina
🧂 2 tsp 10g Salt
🍬 1 tbsp 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 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 tsp Salt
🌶️ 1 tsp Red pepper
🌿 1 tsp Ginger
🧂 ½ tsp Black pepper
🌿 1 tsp Cumin
🌿 ¼ tsp Cinnamon
🌿 ⅛ tsp Nutmeg
🍃 1 Handful fresh coriander or parsley finely chopped
🌿 A few fresh basil leaves chopped optional
🧀 40g ⅓ cup Grated Gruyère cheese or any cheese of choice
🧈 1–2 tbsp Ghee or olive oil for cooking filling

For Brushing:
🥚 1 Egg
🥛 1 tbsp Milk
🌾 Sesame seeds optional

Instructions

1- Prepare the Dough:

• In the bowl of a stand mixer, combine all-purpose flour, semolina, salt, and sugar.
• Add the sourdough starter and water. Mix well, then knead for 10 minutes until smooth.

2- Rest the Dough:

• Transfer the dough to a glass bowl, cover with plastic wrap, and rest for 1 hour.

3- Prepare the Filling:

• Chop the onion finely. In a skillet, heat ghee or olive oil and sauté the onion until soft.
• Add grated carrots and chopped bell pepper to the skillet. Cook until vegetables soften.

4- Cook the Beef:

• Add ground beef and season with salt, red pepper, ginger, black pepper, cumin, cinnamon, and nutmeg. Cook until beef is browned.
• Stir in coriander, optional basil, and Gruyère cheese. Remove from heat and let cool.

5- Shape the Msemen:

• Punch down the rested dough and divide into 10-12 equal parts. Roll into balls.
• Mix melted butter and olive oil. Coat each dough ball and let them rest for 15-20 minutes.

6- Form the Msemen:

• On a greased surface, flatten each dough ball until thin. Brush with butter-oil and sprinkle semolina.
• Fold as instructed above to create small rectangles.

7- Fill and Seal:

• Flatten each rectangle, place a spoonful of filling in the center, and fold like an envelope to seal.

8- Bake the Msemen:

• Preheat the oven to 190°C 375°F and line a baking sheet with parchment paper.
• Arrange stuffed msemen on the sheet. Whisk egg and milk for an egg wash and brush each msemen.
• Optionally, sprinkle sesame seeds. Bake for 25-30 minutes until golden brown.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 10–12

Equipment:

• Stand Mixer: Possibly Ankarsrum or similar style
• Large Mixing Bowl: Clear glass
• Plastic Wrap: Standard kitchen plastic wrap
• Manual Food Chopper: Small with white lid and black base
• Skillet: Silver-colored frying pan
• Spatula: Red silicone with a wooden handle
• Measuring Spoons and Cups: Standard metal
• Terracotta Pitcher: For water
• Small Bowls: Blue plastic and white ceramic
• Kitchen Scale: Silvercrest
• Dough Scraper/Cutter: White plastic
• Rolling Pin: Wooden
• Small Saucepan: Silver-colored
• Baking Sheet: Standard
• Parchment Paper: For lining the baking sheet
• Pastry Brush: Pink silicone with a wooden handle

Cooking Tips

• Ensure the dough is thin enough to see through for optimal flakiness.
• The buttery-oil coating and semolina layering contribute to the texture.
• Consider baking as a less hands-on alternative to traditional pan-frying.

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Flaky & Buttery Stuffed Msemen