Msemen

Originally from the Maghreb countries, the Msemen is a lightly puffed crepe, made from wheat flour, fine semolina and water. Traditionally, it is cooked on a cast iron plate after being spread, oiled and folded several times on itself, like a puff pastry. The msemen can be served in a sweet version, with honey, at breakfast or afternoon tea, or with salted side dish, stuffed with onions, tomatoes and spices stuffing or vegetable minced meat. .

PREPARATION GUIDE: MSEMEN

  • INGREDIENTS

For the msemen paste:

-450 g of wheat flour
-50 g of fine semolina
-½ c. baking yeast
-1 C. salt
-200 ml warm water

For browsing:

-100 g softened butter
-100 g of olive oil
-Fine semolina

For cooking:

-1 knob of butter

  • PREPARATION

-STEP 1

In a salad bowl, place the salt then the wheat flour, the fine semolina, the baker’s yeast (previously diluted in a small glass of warm water, if it is dehydrated). Make sure that the salt does not come in contact with the baker’s yeast, which could prevent it from rising.

-2ND STEP

Pour in the warm water and knead the dough until smooth and not sticky. Do not hesitate to add a little wheat flour if your dough is too wet, or water if it seems too dry. Leave the dough to rest for 30 minutes, covering it with a clean cloth.

-STEP 3

In a bowl, mix with the fork softened butter, diced and olive oil. You will get a paste a little sticky. Form small balls of uniform size with the msemen paste. Spread them finely, in a circular manner, on your previously oiled work surface. Place a ball of the butter and olive oil mixture and crush the dough. Sprinkle with a little fine semolina. Then fold the dough on itself in the manner of a wallet.

-STEP 4

Heat a knob of butter in a frying pan or pancake pan and brown on the sides for 3 to 4 minutes on each side. The msemen must be golden brown. Serve them with a little honey for a snack or a stuffing of minced meat and vegetables for a complete meal.

Leave a Reply

Your email address will not be published. Required fields are marked *