Rabat – Berber cuisine is a defining feature of Moroccan gastronomy, famous for its well-balanced dishes that combine spices and herbs, offering the taster a variety of unexpected yet well-matched flavors.
Tafilalt is a region in the southeast of Morocco, known for its Ziz and Ghéris, two valleys that rarely flow, but whose groundwater fertilizes the region’s gardens and crops. Erfoud and Rissani are the main cities of the region.
In the heart of Tafilalt, Rissani is located at the gates of the Sahara, 20 km south of Erfoud and 50 km north of Merzouga and erg Chebbi, the largest sand dunes in Morocco. Historically speaking, Rissani was a former trans-Saharan crossroad where an epic battle was staged to supplant the Saadians.
The region is inhabited by 600,000 people, and more than 75% of the population work in agriculture. Surrounded by barren and arid mountains, the immense oasis lies in the hollow of the Ziz and Ghéris valleys.
On the borders of the south of Morocco, a vast acacia plain marks the confluence of these rivers. Between valleys, deserts and high mountains, the appealing cities of southeast Morocco are perfect to visit during spring or autumn when the weather is warmer.
As the region of Tafilalt is well known for its delicious and varied gastronomy, you would not want to miss eating “Madfouna”!
Madfouna or “Moroccan pizza” is a traditional and typical Berber dish from the region of Tafilalt. The filling is usually made of vegetables, meat, and spices.
The word “Madfouna” means “Buried” in Arabic. The Berber pizza was given this name due to the original way in which it is cooked: the bread is baked or “buried” in the heat of the desert sand.
Here is a must-try recipe that comes straight from eastern Morocco.
Ingredients
For the bread dough:
400gr Flour
200gr extra fine semolina
1tbsp baker’s yeast (10gr)
1 teaspoon sugar
1 teaspoon salt
For the Stuffing:
500gr of beef
1 onion
½ bunch of parsley
¼ bunch of coriander
2 tablespoons cumin, 1 teaspoon paprika, 1 teaspoon harissa (optional), salt and pepper
2 eggs
50gr of crushed almonds (peeled, fried, and mixed)
Preparation
Start making the bread dough by mixing all the ingredients:
Sift the flour and mix it with the semolina, add olive oil, anise seed, salt and the yeast dissolved in a little water with sugar.
Put the mixed ingredients in a kneader, gradually add lukewarm water and knead well for about 15 minutes to obtain a good supple dough that does not stick.
Form two equal balls and let them stand until doubled in volume, spread each dough in the shape of a circle directly on your baking tray, and let it rise for about 1 hour.
Let the bread dough rest and start forming the stuffing:
For the stuffing, all you need is:
Brown the chopped onions in 1 tablespoon of olive oil for about 10 minutes.
Add beef, salt and pepper, tomato puree, coriander and parsley and all the spices.
Add 3 large glasses of water, leave to cook while stirring, and occasionally continue cooking for about 30 minutes until the sauce is completely absorbed.
Turn off the heat and add more cilantro and chopped parsley, let the stuffing cool aside.
Spread the stuffing on a loaf of bread, cut the eggs into slices, put them on top, sprinkle with ground almonds, and then cover everything with the other circle of dough.
Bake the madfouna in the oven for about 30/40 minutes at 200 degrees.
Let it cook until the bread becomes golden brown and serve it immediately with mint tea.
