Reghaif

Filled Savoury Pancakes

These yeast-dough pancakes are flaky, light and crisp as a result of careful rolling and folding. The spiced kefta mixture is a substitute for a preserved spiced meat called khli’ traditionally used in Morocco for these delicious snack breads.

MAKES 12

2 teaspoons active dried yeast

1 teaspoon caster (superfine) sugar

350 g (12 oz/2¾ cups) plain (all-purpose) flour

oil, for shaping and frying

SPICED KEFTA

80 g (3 oz) smen or ghee

250 g (9 oz) finely minced (ground) beef

2 tablespoons grated brown onion

4 garlic cloves, finely chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

Dissolve the yeast in 125 ml (4 fl oz/½ cup) of lukewarm water and stir in the sugar. Sift the flour and ½ teaspoon salt into a bowl and make a well in the centre. Pour in the yeast mixture, then add another 125 ml (4 fl oz/½ cup) lukewarm water. Stir sufficient flour into the liquid to form a thin batter, cover the bowl with a cloth and leave for 15 minutes until bubbles form. Gradually stir in the remaining flour, then mix with your hands until a sticky dough is formed. If the dough is too stiff, add a little more water. Knead for 10 minutes in the bowl until smooth and elastic, then cover and leave in a warm place for 30 minutes.

To make the spiced kefta, heat the smen or ghee in a frying pan, add the beef and stir over high heat until browned. Reduce the heat to low, add the onion, garlic, cumin and coriander and season with salt and pepper. Cook, stirring, for 2 minutes, then add 500 ml (17 fl oz/2 cups) water. Cover and simmer for 30–45 minutes until the water evaporates and the fat separates. Tip into a food processor and process to a paste; alternatively, pound to a paste in a mortar. Set aside to cool.

Using oiled hands, punch down the dough and divide into 12 balls. Oil the work surface and a rolling pin and roll out and stretch a dough ball into an 18 cm (7 in) circle. Spread thinly with a tablespoon of kefta paste. Fold the sides in so that they overlap, then fold in the top and bottom to overlap in the centre. Roll out and shape into a 9 × 13 cm (3½ × 5 in) rectangle. Place on an oiled tray and repeat with the remaining ingredients.

In a frying pan, add the oil to a depth of 1 cm (½ in). Place over high heat and, when almost smoking, reduce the heat to medium and add two pancakes. Cook for about 1 minute per side, or until browned and crisp and cooked through. Drain on paper towel and serve hot.