Moroccan Khoubz Stuffed with Khlea

Ingredients

• For dough: 500g flour, 1 tsp yeast, 1 tsp salt, 1 tsp sugar, 300ml warm water, 3 tbsp olive oil
• For filling: 200g khlea (or chorizo/cured beef) chopped, 1 onion, 2 tomatoes, 1 tsp paprika, 1 tsp cumin, 1 tbsp olive oil, salt

Instructions

1. Mix dough; knead 8 min; rise 1 hour.
2. Make filling: cook onion, tomato and meat with spices until thick.
3. Divide dough into 4; flatten each.
4. Pile filling in centre; fold edges over to enclose.
5. Flatten gently into thick discs.
6. Cook on a hot dry pan 4 min a side until golden.

Serving suggestions

• Eat hot with mint tea.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions