Filling:

• In a saute pan, saute onion in oil until golden. Add mushrooms and after a few minutes the meat. Mix and break up any clumps and cook until it begins to change color.
• Add cilantro/parsley, garlic, ras el hanout, cumin, salt and pepper and fry for another 2-3 minutes while stirring. Remove from heat and set aside.
• Prepare dough in a large bowl. Combine flour, yeast, sugar, salt, oil and water. Mix until combined and knead by hand for 10 minutes. Roll dough into a nice ball and place in a greased bowl to rise until doubled in size, 1-2 hours.
• After it has risen, divide dough into 8 parts. Each part is flattened into a large oval. Place filling in the center of the oval and fold on both sides to form a long, closed strip. It is important to make sure not to put any filling on the edges in order to have room to "stick" the dough.
• Braid challahs as desired, in the video we made four 2-strand challah loves. We layed one strand on the counter and another crossed over top in the center. Lift the two sides from the strand on the bottom and cross them over. Now cross over the other strand and repeat crossing each side until finished. Place on baking paper and let rise again for about 45 minutes.
• Preheat oven to 375℉/190℃.
• After they have risen, flour the dough a little if desired, add some whole cloves of garlic and rosemary sprigs on and around the breads and place in oven for about 25 minutes until brown.