Stuffed Moroccan Flatbread (Stuffed Msemen)



  • 2 tbsp Olive oil
  • 4 Onions Chopped
  • 2 Red bell peppers Chopped
  • 2 Green bell peppers Chopped
  • 3 tbsp Parsley Chopped
  • 2 tsp Paprika Ground
  • 1 tsp Cumin Ground
  • 1 1/2 tsp Salt
  • 1/2 tsp Ground Cayenne Pepper
  • 200 g Chicken Sliced or shredded


  • 400 g Flour
  • 1 tsp Salt
  • 1 tbsp Olive Oil
  • 250 ml Water


  • In a large casserole, heat the olive oil and add the onions over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 10 min. This will allow sweating the onions. Add in the chopped peppers, the herbs, the spices,and the salt and cover the casserole with a lid. Leave until the peppers are cooked and soft, about 5 – 7 min. Stir occasionally.
  • Once the peppers are soft, increase the heat to medium and add the minced meat. Stir to break up the meat until the meat is browned all over and all liquids have evaporated, about 5 minutes. At this stage your filling is ready, set aside and keep in the fridge.
  • In a large bowl mix all the ingredients together to form a dough. If the mixture is too dry and you can’t form a dough, add a couple tablespoons of water bit by bit. Make sure you don’t add too much water, this will make your dough very sticky and you wont be able to knead it, in that case add a bit of flour. When your dough is nicely done, lightly flour a worktop and knead for 10 minutes until light and soft. Once your dough is ready, divide the dough in 12 small balls (for a 15x15 cm make 7 cm diameter balls), place on a tray, lightly drizzle the balls with olive oil and cover with cling film and leave the dough balls to rest for 30 minutes.
  • Preheat oven to 200 C.
  • Lightly oil a surface with olive oil, place a ball of dough on the surface and pour about one teaspoon of olive oil on a dough ball.
  • Using your hands, flatten the dough very thinly to make a circle or a square.
  • Place a small amount of filling on the flattened dough making sure the filling doesn’t go over the edges (place about 2 to 3 tablespoons of filling for 7 cm diameter dough balls).
  • Fold each side of the dough vertically and then horizontally towards the center to make a square, making sure the filling stays enclosed (see picture), and place the msemen on a oiled baking tray. Repeat until you’ve exhausted all the dough and the filling. Leave some room between each msemen when placing them on the tray because you will flatten them later on and they will get bigger.
  • When ready to bake, use your hands to flatten every square of dough to make them as thin as you can without breaking the dough and keeping the filling enclosed.
  • Place in the warm oven for 18 to 20 minutes until lightly golden.