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Stuffed msemen (Majeb) with spicy beef
Moroccan msemen stuffed with spiced ground meat, complemented by bell peppers, onion, tomato paste, harissa and mozzarella. Ideal for Ramadan or a convivial meal, this flaky flatbread is enjoyed hot, crispy and flavorful.
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Critical Success Points
- • Cook the meat until well browned and no pink remains.
- • Achieve the right dough consistency (soft but not sticky).
- • Let the balls rest 30‑45 min to relax the gluten.
- • Do not overfill to avoid tearing the msemen during folding.
- • Cook on high heat but watch to prevent burning.
Safety Warnings
- • Handle raw meat with separate utensils to avoid cross‑contamination.
- • Be careful with hot oil when pan‑frying.
- • Use gloves or a cloth to handle a very hot pan.
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