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A plate of ground chicken stuffed msemen

Ground Chicken Stuffed Msemen ~ Rghaif

A soft, ground chicken stuffed flatbread from Morocco.
Course Breakfast, Snack, Teatime Snack
Cuisine Moroccan
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4 pieces
Author Usha Rao


Filling (will require only ¼ - ⅓ of this filling)

  • 2 ½ tablespoon Oil
  • 1 medium sized Onion or 1 cup diced Onion
  • 2 teaspoon Ginger Garlic Paste
  • 1 cup diced mixed Sweet Peppers (2 Yellow, 2 orange and 3 red peppers)
  • 2 teaspoon Chili Powder or Paprika adjust taste
  • 1 teaspoon Salt adjust to taste
  • 1 teaspoon Roasted Cumin Powder
  • 1 lb Ground Chicken
  • cup loosely packed chopped Cilantro


  • 1 ½ cups All Purpose Flour
  • ¼ teaspoon Salt
  • ½ cup Water or more if necessary
  • 3-4 tablespoon Oil for coating making and cooking the flat bread. May not need all that oil



  • Heat oil in a pan and sauté onions for a minute.
  • Next add ginger garlic, sweet peppers and sauté for couple minutes until peppers are semi soft.
  • Throw in chili powder, salt and cumin powder, and mix.
  • Add ground chicken and mix breaking the mince.
  • Keep stirring until mince separates and continue cooking until it is dry.
  • Sprinkle chopped cilantro or parsley, mix and turn off the flame.
  • Let the filling cool. This is a make ahead filling and make it a day or two in advance and store in the refrigerator.


  • In a wide plate or a bowl, take salt, flour and mix.
  • Gently pour water and make a dough.
  • When the dough comes together, lightly flour dust a worktop or a clean countertop and knead the dough for 10 - 15 minutes with both the hands. 10 minutes is sufficient but I find kneading dough therapeutic and ended up kneading for 15 minutes.
  • Divide the dough into four parts, shape each into a thick round disc and place in a bowl or a plate.
  • Drizzle oil on each dough part to coat all around, cover with a cling wrap and let rest for at least 30 minutes.

Making the flatbread

  • Oil a clean surface or a plastic bag (ziplock) and using fingers, pat down one dough ball into a thin circle, about 7” in diameter. Make it as thin as possible, thinner than in the collage above.
  • Place 3 tablespoon of filling in the middle and spread around leaving about 1 - 1 ½” all around.
  • Fold one of the sides over the filling and repeat the same on the other side.
  • Now fold the top and the bottom to make a square.
  • Keep it aside in a plate and shape rest of the flatbreads.
  • Heat griddle to cook the bread.
  • Take one square and gently pat it with hands to make a about a 6-7” square or a rectangle.
  • Gradually lift it and place on a oiled griddle and cook for couple of minutes on each side or until cooked, on medium - medium low flame.
  • Repeat the same with rest of the squares.
  • Serve them for breakfast or as an evening snack. This was our lunch yesterday.


  • Substitute sweet peppers with colored bell peppers.
  • For veg option, use a mixture of chopped onion, bell peppers, cilantro, salt and pepper/chili powder. Fill this mixture in the flatbread and the veggies will cook along with the flatbread.