Minced Meat Msemen (Kefta)

By liliaturcin5

Discover the recipe for Msemen with kefta, an essential specialty of the month of Ramadan, a real delight to share.


  • For the dough
  • 300 g of extra fine semolina
  • 300 g of flour
  • 1 teaspoon of fresh baker’s yeast (6 g)
  • 1/2 teaspoon of sugar
  • 1 and 1/2 teaspoon of salt
  • 350 ml of lukewarm water (+ or – depending on absorption)
  • For the stuffing
  • 300g minced meat
  • 2 onions
  • 1 garlic clove
  • 1 teaspoon of cumin
  • 1 teaspoon sweet pepper (paprika)
  • Salt and pepper
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped cilantro
  • 1 bowl mixed green and red peppers
  • 1 teaspoon of harissa (optional)
  • 3 tablespoons of olive oil
  • 1 handful of green olives, sliced
  • 100 g grated cheese of your choice
  • For cooking
  • sunflower oil


  1. In the bowl of your food processor or in a large salad bowl, put the dry ingredients, namely the semolina, flour, salt, sugar, mix briefly then add the baker’s yeast previously diluted in a little warm water then add lukewarm water gradually by mixing it is necessary to obtain a soft dough.
  2. Knead the dough until it becomes smooth and homogeneous for about 10 to 15 minutes.
  3. Lightly oil a large bowl then place the dough in it, oil it too, cover it with a clean cloth and let it rest for 15 minutes.
  4. Meanwhile, prepare the stuffing; in a frying pan, put the olive oil, add the grated onions and the peppers cut into very small cubes and brown them for a few minutes then put the minced meat, the finely grated garlic and the spices, season with salt and pepper mix well and cook until the liquid evaporates. Finally add the parsley, coriander, harissa and olives. Allow to cool completely before using.
  5. Let’s go back to the dough, after the rest; divide the dough into balls of equal size (depending on the number and size of pancake you want to obtain, for my part 9 balls). Coat each of them with sunflower oil, cover the balls of dough and leave to rest for about 15 minutes.
  6. On an oiled surface, flatten a first ball of dough using your hand, the more your hands will be oiled the easier it will be for you to spread the dough without it cracking. Continue flattening in a circular motion until it is perfectly thin.
  7. Drizzle the dough with oil then arrange the cooled stuffing in the center then add a little grated cheese (you can add more harissa in the center for chilli lovers).
  8. Start by folding the upper part towards the middle. Do the same for the lower part. Lightly drizzle with oil.
  9. Repeat the operation by joining the edges starting from the left side towards the middle, then from the right side which slides underneath to reinforce the bottom of the crepe so that the stuffing does not pierce the dough during cooking, you will thus obtain a nice edge. Place the latter on an oiled work surface on a tray while waiting to shape the rest of the pancakes.
  10. Once finished, oil a frying pan then once very hot, lay out your first pancake which you will have taken care to flatten slightly before. Leave to cook on both sides, taking care that they are golden brown, do not hesitate to turn it over regularly during cooking and to rotate it for even cooking.
  11. Cover the msemen with a clean tea towel to keep them soft.