Sauté chopped onions in olive oil until translucent.

Add ground beef, chopped garlic, and spices (salt, pepper, hot paprika, cumin, all spice).

Cook, stirring well, until meat is browned evenly.

Allow the cooked meat filling to cool down.

Mix chopped fresh parsley and coriander into the cooled filling.

Combine regular flour, semolina flour, sugar, salt, and active dry yeast in a mixer.

Gradually add tepid water while mixing on low speed to form a dough.

Continue beating for 10 minutes until the dough is smooth and elastic (soft, not sticky).

Oil the ball of dough and let it rest for 10 minutes, covered.

Divide the dough into equal portions, about golf ball size (approximately 20 portions).

Divide the filling into the same number of portions.

Oil hands, working surface (marble or granite recommended), and a large tray.

Using fingers, spread each ball of dough into a very thin circle on the oiled surface.

Ensure the dough is almost transparent, using ample oil.

Place a portion of the filling in the center of the thin dough circle.

Fold one third of the circle towards the middle, then fold the opposite third towards the middle to form a long strip.

Flip the strip over and fold each end into the middle to create a square with filling between layers.

Place the filled square on the oiled tray and repeat with the remaining dough and filling.

To cook in a frying pan, warm up a heavy frying pan.

Flatten a m'semen with your palm and place it on the hot frying pan (no need to add oil).

Cook until golden on one side, then flip and cook the other side until golden.

To bake, preheat the oven to 400°F.

Place the flattened m'semens on a lined baking sheet and bake until golden.