Mkhalaa from Béchar (dried-meat stuffed fritters)

Method

1. 1

   Prepare the dried meat: soak the gueddid or khliaa briefly if it is very dry, then cut it into small, fine pieces that are easy to use as a filling.

2. 2

   Make the filling: fry the chopped onion in the fat until soft, then add the chopped gueddid, garlic, hot chilli and spices (salt, black pepper, ras el hanout, turmeric, cumin, red pepper) and stir until the meat absorbs the flavour of the spices.

3. 3

   Make the dough: knead the flour with the salt and a little yeast, gradually adding the lukewarm water until you have a smooth, cohesive dough, then divide it into small, equal balls.

4. 4

   Fill and seal: flatten each ball slightly between your palms, place a spoonful of the gueddid filling with a little fried egg in the centre, then gather the edges of the dough towards the middle and seal well into a small pouch shape (a “sorra”) so the filling does not escape during frying.

5. 5

   Fry and serve: fry the mkhalaa in hot oil or fat over a medium heat until golden and crisp on all sides, then lift out, drain off the excess oil and serve hot as a complete meal. Mkhalaa shows the skill of the people of Béchar in turning simple desert provisions, sun-dried meat, into a rich dish that fends off the cold of Saharan nights and captures the authentic flavours of the South.