Berber pizza (khobza medfouna) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Morocco Servings: Serves 4-6
Morocco Servings: Serves 4-6Berber Pizza, also known as Khobza Medfouna, is a delectable traditional Moroccan bread that traces its roots back to the indigenous Berber tribes of North Africa. This dish is a savory, filled flatbread, rich with spices and aromatic flavors that reflect the culinary heritage of the Berber people. Traditionally enjoyed by nomads trekking across the Sahara, it’s a favorite for its portability and long shelf life, packed with seasoned meat, vegetables, and subtly spicy flavors that tell tales of its origins.
Ingredients
- all-purpose flour – 4 cups / 500 g
- lukewarm water – 1 1/2 cups / 360 ml
- salt – 1 1/2 teaspoons
- olive oil – 2 tablespoons
- ground beef or lamb – 500 g / 1 lb
- onion, finely chopped – 1 medium
- garlic cloves, minced – 2
- ground cumin – 1 teaspoon
- ground paprika – 1 teaspoon
- ground cinnamon – 1/2 teaspoon
- fresh parsley, chopped – 2 tablespoons
- fresh cilantro, chopped – 2 tablespoons
Instructions
- In a large bowl, combine the flour and salt.
- Add the olive oil and lukewarm water gradually and mix until a soft dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Cover with a damp cloth and let it rest for 1 hour until doubled in size.
- In a skillet over medium heat, cook the ground beef or lamb until browned.
- Add the onion and garlic, and sauté until the onion is translucent.
- Stir in cumin, paprika, and cinnamon, cooking for another 2 minutes.
- Remove from heat and mix in the parsley and cilantro.
- Preheat the oven to 375°F (190°C).
- Divide the dough into two balls and roll each out on a floured surface into a large circle.
- Place one circle onto a baking sheet and spread the meat filling evenly.
- Cover with the second dough circle, pressing edges to seal.
- Cut a few slits in the top layer for steam to escape and brush with olive oil.
- Bake for 25-30 minutes until golden brown. Let cool slightly before slicing.
Substitutions
- ground beef or lamb -> ground turkey or chicken
- fresh parsley -> dried parsley
- fresh cilantro -> dried cilantro
Enhancements in the Next Evolution
- Use a blend of whole wheat and all-purpose flour for a healthier crust.
- Incorporate a marination step for the meat with spices for deeper flavor.
- Try adding sun-dried tomatoes for an extra layer of taste.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
