Mghlouka from Ghardaïa (flatbread stuffed with meat and egg)

Method

1. 1

   Make the filling: fry the chopped onion in the fat until softened, then add the minced meat, carrots, fresh and tinned tomatoes, peppers and spices, and cook over a low heat without water for about 30 minutes until the filling holds together and is fully cooked.

2. 2

   Make the dough: mix the semolina with the flour, yeast, sugar and salt, then gradually add the warm water, kneading until the dough is smooth and cohesive; leave it to rest for 15 minutes under a cloth.

3. 3

   Shape the flatbreads: divide the dough into medium balls, flatten each slightly on an oiled surface, then cook in a hot frying pan on both sides until cooked through with golden spots but not too browned.

4. 4

   Open and fill: while the flatbread is still warm, carefully open it along one side to form a pocket, like a stuffed bread, then fill it with the hot meat and vegetable mixture.

5. 5

   Add the golden egg: crack an egg into a small frying pan with a little butter and cumin and fry it quickly, then tuck it into the flatbread on top of the filling and serve the mghlouka hot, as soon as it is ready. Mghlouka embodies the spirit of the Mozabite table, simple yet filling: warm bread dough, meat filling and egg come together in a single dish that needs no side.