Khobza Medfouna with Spiced Lamb Filling

Ingredients

• For the bread: For the bread:
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 1/4 tsp) instant yeast 7g (2 1/4 tsp) instant yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 350ml (1 1/2 cups) warm water 350ml (1 1/2 cups) warm water
• For the filling: For the filling:
• 500g (1 lb) ground lamb 500g (1 lb) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp paprika 1 tsp paprika
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 10g)
• Carbohydrates: 35g (Sugars: 2g)
• Protein: 22g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, and salt for the bread. Gradually add warm water and knead until a smooth dough forms. Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour or until doubled in size.
2. 2.
   In the meantime, prepare the filling by heating a tablespoon of oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the ground lamb to the skillet and cook until browned. Stir in the ground cumin, paprika, ground cinnamon, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and set aside.
4. 4.
   Preheat the oven to 200°C (400°F).
5. 5.
   Once the dough has risen, divide it into two equal portions. Roll out each portion into a circle, approximately 1/2 inch thick.
6. 6.
   Place half of the lamb filling in the center of one dough circle, leaving a border around the edges. Cover with the second dough circle and seal the edges by pressing them together firmly.
7. 7.
   Transfer the stuffed bread onto a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and cooked through.
8. 8.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Ground lamb — Ensure that the ground lamb is fresh and of high quality. If desired, you can substitute it with ground beef or a combination of beef and lamb for a different flavor profile.

Tips & Tricks

• For added flavor, you can sprinkle sesame seeds or nigella seeds on top of the bread before baking.
• Serve Khobza Medfouna with a side of fresh salad or yogurt for a complete meal.
• If you prefer a spicier filling, you can add a pinch of cayenne pepper or chili flakes to the lamb mixture.
• Leftover Khobza Medfouna can be reheated in the oven or toaster oven for a few minutes to regain its crispiness.
• Experiment with different fillings such as chicken, vegetables, or cheese to create your own variations of Khobza Medfouna.

Serving advice

Serve Khobza Medfouna warm as a main course or as part of a festive spread. Slice it into wedges and present it on a platter for guests to enjoy.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh herbs, such as parsley or cilantro, on top of the sliced Khobza Medfouna. This adds a pop of color and freshness to the dish.