A Fearless Guide to Food and Travel

Rghaif is my husband’s favorite food, and I’ve just recently really figured out how to make this the way that he likes it. Often times you will find this sold as street food however I am not a fan of onions and this is really loaded with them. It’s not that I dislike onions, I dislike the texture of them. So I’ve figured out how to adapt this just a little bit to fit with my tastes as well.

To make this prepare the recipe for m’semmen – the directions here are just the additional ingredients.

Additional Ingredients

1/2 lb Ground meat (beef or lamb)
1 onion coarsly chopped
Handful of parsley (chopped very small)
Handful of cilantro (chopped very small)
Salt and pepper
1 tsp garlic powder
1-2 tsp Paprika
1/2 tsp chili powder or hot paprika (optional)

Combine everything in a food processor to get a paste. Make m’semmen dough the normal way. However before folding into thirds, add a thin layer of the paste. The dough should be a little thicker with this version and it’s very important that there are no holes in the dough or the meat mixture will leak through.

Continue assembling and cook the same way as you do for m’semmen.

These are best served hot, but can also be frozen and reheated later.

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Amanda Mouttaki

Curious world traveling, mom of two busy boys, foodie at heart, addicted to social media and lover of all things Moroccan.

  • Rachida

    August 12, 2011 #1 Author

    Asalam Alaikom,

    Do you cook the meat mixture first? or stuff it and it cooks when the bread cooks.

    Shukran bezaaf.


    • marocmama

      August 12, 2011 #2 Author

      Wa-salaam. I do not cook the meat first. It is important to cook the bread on a low temperature and to use just a small amount of meat spread thinly to ensure it cooks through. Also poking holes in the rghaif before cooking helps with the process as the fat from the meat helps cook the bread.


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