Berber Pizza {Rghaif Shema}

You could make these to have anytime of day though here they are most popular as a snack after school or during Ramadan on the iftar table.

I have tried to provide both metric and imperial measurements so that you can use whichever is most familiar to you.

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– Yellow onions – Hard beef suet (fat) – Cumin – Paprika – Black pepper – Salt – Red hot pepper – Ground beef – Za’atar

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To begin, cook the onions and beef suet (fat) until the onions start to get translucent. Next, add the spices and mix into the onions.

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In a large bowl, combine the semolina and flour as well as the salt. Make a well in the middle of the flour and add the sugar and yeast.

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Slowly pour in warm water and begin mixing the dough. The dough should be kneaded for at least 5 minutes. At the very end, add the vegetable oil and knead into the dough.

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Begin to flatten the balls of dough one at a time.

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Add the filling to the center of the disc. Gather up each of the edges of the dough until you create a pouch and seal.

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Swipe up to learn more!

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