R’GHAYEF
MOROCCO | TUNISIA | ALGERIA
This is the filled version of the plain m’hajjib (North African Multilayered Breads). The two fillings I give below are traditional, but you can improvise and use potatoes or grated cheese or whatever takes your fancy. These are quite irresistible and I never fail to stop at stalls that sell them whenever I am in Morocco or Tunisia. I always ask for mine to be cooked a little longer than they would normally, as I like them quite crisp.
MAKES 8 INDIVIDUAL BREADS
Dough for North African Multilayered Breads
Vegetable oil, for shaping the dough and greasing the pan
1. Make the dough as directed, kneading and resting. Divide the dough into 8 equal portions, each weighing about 2 ounces (60 g). Roll each piece into a ball. Let the balls of dough rest while you prepare the filling of your choice.
2. Working with 4 balls of dough at a time, with oiled hands and on an oiled work surface, flatten the balls of dough into thin rounds as directed. Spread one-eighth of the filling of your choice over the middle. Fold one-third of the round over the filling, then fold the other third over to make a rectangle. Fold one-third of the rectangle over and the other under to end up with a 5-inch (12.5 cm) square. The reason for folding one side up and the other down is to enclose the filling evenly. Let rest while you make 3 more squares.
3. Flatten the squares of dough with your fingers as thinly as you can, being careful not to tear the dough and expose the filling. Grease a large nonstick skillet with a little oil and place over medium-high heat. Place 1 square in the hot pan (or 2 if they fit). Dip your fingers in a little oil and drizzle over the bread. Cook for 1½ to 2 minutes, or until the bottom is lightly golden. Turn over, drizzle with a little more oil, and cook for another 1½ to 2 minutes. Remove to parchment paper or a wire rack. Cook the remaining 3 breads in the same way. Then form and cook the remaining 4 breads in the same manner, making sure to oil your hands, work surface, and pan in between each bread. Serve immediately.
FILLINGS
HERB
MAKES ENOUGH FOR 8 FILLED BREADS
1 medium onion (5 ounces/150 g), grated on the coarse side of a grater
A few sprigs flat-leaf parsley, most of the stems discarded, very finely chopped
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon Aleppo pepper
Sea salt
Mix the onion, parsley, paprika, cumin, Aleppo pepper, and salt to taste in a bowl. Taste and adjust the seasoning if necessary.
MEAT
MAKES ENOUGH FOR 8 FILLED BREADS
1 tablespoon sunflower oil
1 small onion (3½ ounces/100 g), finely chopped
½ red bell pepper, finely chopped
1 small tomato, finely diced
7 ounces (200 g) lean ground lamb or beef
1 teaspoon paprika
½ teaspoon ground cumin
¼ teaspoon finely ground black pepper
Sea salt
1. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and sauté until softened. Add the tomato and cook until all the excess liquid has evaporated.
2. Add the meat, paprika, cumin, black pepper, and salt to taste and cook, breaking up any lumps, until the meat is cooked through, about 5 minutes. Make sure you finely break up the meat so you can spread the filling evenly inside the dough. Taste and adjust the seasoning if necessary.