Msemen – Moroccan Pancakes

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You’ll need (makes 8):

320g water

2g instant yeast

440g flour

90g semolina / semola

15g sugar

8g salt

100g butter

100g vegetable oil (e.g. corn oil)

 

Method:

Heat water until lukewarm. Sprinkle yeast on top and let it sit for five minutes.

In a large bowl, stir together flour, semolina and sugar. Add yeast mixture and stir with a wooden spoon – just until it comes together. Add salt.

Knead dough on a floured surface until stretchy & elastic, about 10 minutes.

Divide dough into 9 equal pieces, each about the size of a golf ball. Let the balls rest for 15 minutes.

Melt butter and add oil. On a floured surface, roll out a dough ball to a rectangle (23 x 15 cm or 9 x 5 inch).

Brush with a thin layer of butter-oil mixture. Fold the two longest ends (left & right) towards the middle. Brush again, now fold the two shorter ends (top & bottom) to the middle.

Carefully flatten the pastry using a rolling pin, making sure that no butter will seep out. Brush every side with the butter-oil mixture and sprinkle with semolina. Repeat with remaining 8 balls.

Msemen

Put a frying pan on the stove and turn on the heat. Make sure the pan gets really hot. Turn down the heat to low and bake the msemen for two minutes on each side, or until golden brown and crispy.

Serve with honey, butter or jam.

 

Recipe slightly adapted from About Food

Bewaren

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