Moroccan · Bread
Medfouna (Saharan Stuffed Bread)
Medfouna — the 'buried' bread of the Tafilalt and Sahara, often called Berber pizza — is a large flatbread stuffed with spiced minced meat, onions, almonds and herbs, sealed and traditionally baked buried in hot desert sand or a clay oven. It slices into wedges revealing a savoury, fragrant filling, feast food of the oases around Rissani.
- Prep
- 45 min
- Cook
- 35 min
- Total
- 80 min
- Serves
- 6
- Level
- Advanced
Ingredients
- 500 g bread flour, 1 tsp salt, 1 tsp sugar, 7 g yeast, about 300 ml warm water
- For the filling: 400 g minced beef or lamb
- 2 onions, finely chopped, and 4 garlic cloves
- 1 large bunch parsley and coriander, chopped
- 60 g almonds, chopped
- 1 tbsp cumin, 1 tbsp paprika, 1/2 tsp chilli, black pepper
- 3 tbsp olive oil, salt
Method
- 1
Make the dough
Knead the flour, salt, sugar, yeast, water and a little oil into a soft dough and leave to rise 1 hour.
- 2
Make the filling
Mix the raw mince with the onion, garlic, herbs, almonds, cumin, paprika, chilli, oil and salt into a moist, well-seasoned filling.
- 3
Assemble
Roll two thin rounds; spread the filling over one leaving a border, top with the second round and seal the edges well.
- 4
Bake
Bake at 220°C for 30–35 minutes, turning once, until deep golden and the filling is cooked through.
- 5
Serve
Rest a few minutes, then cut into wedges to reveal the filling and serve hot.
Chef's tips
- Seal the edges firmly so the juices stay inside as the filling cooks and steams the bread.
- Keep the filling raw when assembled — it cooks in the sealed bread, staying moist and flavourful.
Frequently asked questions
Why is it called 'buried' bread?
Medfouna means buried — traditionally it is baked buried in the hot sand and embers of a desert fire, hence the name.
Why 'Berber pizza'?
Tourists nicknamed it for its round, stuffed, sliceable form, though it is a distinct Saharan Amazigh stuffed bread, not a pizza.