Madfouna recipe of Tafilalet
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| Madfouna |
This recipe is a Tafilalet-style Moroccan dish
Tafilalet is a historical region in southeast Morocco.It is a collection of oases in the lower valleys of the Oued Ziz and Ghriss.
Main towns include Arfoud and Rissani.
Tafilalet was a major trading location for centuries.
It is the birthplace of the Alaouite monarchy and one of Morocco's most renowned gastronomic destinations.
The region, previously known as Africa's gateway and trading capital, was home to a diverse range of agricultural produce, making it a gastronomic hotspot in addition to its rich civilization and culture.
It is also due to the fact that this region of Morocco has been exposed to several civilizations from Arabia, Africa, and Europe.
This gastronomy, which is a mosaic of colors and tastes, necessitates specialized knowledge, as the region had its own distinct goods, particularly the sweetest olives and dates in the kingdom of Morocco.
It is also due to the fact that this region of Morocco has been exposed to several civilizations from Arabia, Africa, and Europe.
This gastronomy, which is a mosaic of colors and tastes, necessitates specialized knowledge, as the region had its own distinct goods, particularly the sweetest olives and dates in the kingdom of Morocco.
Madfouna is a type of pie made with diced fish, blanched almonds, onions, sliced eggs, paprika, pepper, salt, parsley, coriander, and a little fat.
Ingredients for 1 medfouna of around 30cm (my mold is over 36cm)
600g flour (200g super fine and 400g normal flour).1 tablespoon of baking powder.
2 tablespoons olive oil.
1 teaspoon sugar.
Salt.
500 gram beef filet, neatly diced
50 grams of fat (not used)
1 huge onion.
Combine 50g fried and smashed almonds with 1 tsp each of salt, pepper, paprika, cumin, and coriander powder.
2 hard-boiled eggs, 1 bunch chopped parsley and coriander.
5cl olive oil is ideal.
Preparing the dough:
Prepare the bread dough and allow it to rest..png)
Preparing the stuffing:
Cut the tenderloin into very small cubes and combine with the spices.
Chopped onions and herbs
Drizzle with olive oil and combine thoroughly.
Peel and slice almonds and hard-boiled eggs.
Place a large circular loaf on a baking sheet.
Spread the filler on the entire surface.
Garnish with almonds and egg slices.
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Flatten the bread and allow it to rise, then poke with a fork.
Bake at 220° for about 30 minutes.
Serve hot, with mint tea.
Serve hot, with mint tea.
BESAHA!
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Moroccan flavors and more
"In this blog, I will introduce you to the flavors of Morocco! Join me on a gastronomic journey through vibrant Moroccan cuisine as I show you the variety of flavors and dishes. From savoury tagines to cooling mint tea, I'll take you on a delicious journey through the unique ingredients, cooking techniques and culinary traditions that set this cuisine apart. Discover the rich history and cultural influences that shape Moroccan cuisine and be encouraged to experiment in the kitchen. Indulge your taste buds and be enchanted by the delicious flavors of Morocco"
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