This bread or cake comes from the region of Chaouia in Morocco, a region famous for the diversity of its breads. Discover the recipe of this soft bread stuffed with minced meat.

Ingredients
For the dough
300 gr of extra fine semolina
300 gr of flour
1 egg
25 g fresh baker’s yeast
1 tablespoon of oil or butter
1 tablespoon of sugar
1 and 1/2 teaspoons of salt
5 g baking powder
350 ml lukewarm water (more or less depending on absorption)
For the stuffing
400 g of minced meat
2 large onions
3 cloves of garlic
1 teaspoon of cumin
1 teaspoon of sweet pepper (paprika)
salt and pepper
2 tablespoons chopped parsley
2 tablespoons of chopped coriander
1 tablespoon of tomato paste
Tabasco sauce or harissa (optional)
3 tablespoons of olive oil
8 portions of sandwich cheese or other cheese
100 g grated cheese of your choice
For baking
A little fine semolina
Sunflower oil
Preparation
In the bowl of your food processor or in a large bowl, place the semolina, flour, salt, sugar, baking powder, mix briefly then add the baking powder previously diluted in a little warm water, the egg, oil and finally the warm water gradually while mixing to obtain a supple dough slightly sticky.
Knead the dough until it becomes smooth and comes away from the sides of the food processor for about 10 to 15 minutes.
Lightly oil a large bowl and place the dough in it, cover it with a clean cloth and let it double in size in a warm place away from drafts (minimum 1 hour).
In the meantime, prepare the stuffing: In a frying pan, put the olive oil, add the grated onions and brown them for a few minutes, then put the minced meat, the finely grated garlic, the tomato paste and the spices, season with salt and pepper, mix well and let it cook until the liquid evaporates, then add the parsley, the coriander, the tabasco. Let cool completely before adding the grated cheese and set aside.
Once the dough has doubled in volume, degas it and cut it into 8 equal sized balls.
On a lightly oiled work surface, place a small amount of fine semolina and flatten the ball into a round cake. Add the filling (about 1.5 tablespoons or more), add the cheese and close the cake, turn it over onto the other side and set it aside until you have made another one, so that it will relax and be easier to flatten it again. Flatten the stuffed ball of dough into a patty about 1 cm thick, using a little fine semolina and oil.
Cook the patties on a hot oiled frying pan by placing them gently on the pan over medium heat.
Cook the first side until it swells. When bubbles form, sprinkle with a little oil and turn with a spatula to cook the second side.
Serve the Bouchiar stuffed with minced meat with a good mint tea and enjoy