Hope you all enjoyed some dangerously addictive Filipino flatbread aka Piaya virtually, my today's post goes to Morocco. Moroccan Msemen is well known as a square shaped pancakes or crepes which is made with fine quality of semolina and plain flour. Msemen, this flaky pancakes are eaten for breakfast and also during the evening snacks with Moroccan mint tea. Do you know, the word Msemen means Oiled in Arabic, as this flaky pancakes calls for oil while preparing and also for cooking.This oil riched Msemen resembles as much as like our South Indian flabread, especially Roti parata in Singapore and Roti canai in Malaysia. This moroccan pancakes if rolled in square shape, this pancakes are called as Msemen, if its rolled round then its called as Meloui, sounds interesting na. However this Moroccan flatbread tastes fabulous when served along with honey or else simply with butter,sugar or cream cheese.
Msemen makes excellent sandwich as well, if you want to serve this incredible flatbread to kids just spread cream cheese on one msemen, top with an another msemen, cut it as triangles and serve. Trust me, kids will enjoy thoroughly this yummyilicious sandwich. Not to forget, Msemen can be stuffed with variety of fillings prepared either with minced meats, vegetables or else simply with herbed cheese. Seriously stuffed Msemen makes an excellent meal as well. You might have noticed that am running this week's blogging marathon with 'Flatbreads' as theme. This Moroccan Msemen aka Rghaif goes to this week's theme. This recipe is a keeper, sure am gonna make some stuffed flaky pancakes very soon, as we enjoyed thoroughly this Moroccan Msemen warm simply with honey.
Recipe Source: Lin's Food
2cups All purpose flour
2cups Fine quality Semolina
1tsp Dry instant yeast
1tsp Salt
2tbsp Sugar
2cups Warm water
Extra flour for kneading
1cup Vegetable oil
Extra semolina for folding
Take the flour, semolina, yeast, salt and sugar in a large bowl. make a well in the centre and pour enough warm water and mix everything with a wooden spoon.
Add a little more water and knead everything as a dough by hands.
Lightly flour a work surface and drop the dough onto it. Flour the hands and knead the dough until it turns smooth.
Grease a tray with oil generously. With well oiled hands, divide the dough into 12 medium balls and place them on the greased tray.
Cover with a damp towel and leave aside for 20 minutes in a warm place.
Oil the hands and work surface generously and start flattening the balls individually into the usual round shape with the fingers.
Sprinkle semolina and fold the two longer ends in as the pictures above, sprinkling semolina again before the final fold.
Place the folded pancakes to the oiled tray and do the same with the other dough balls. When done, cover with damp tea towel again and let rest for another 20 minutes.
Take a piece and place it on your oiled work surface. Using your hands pat down and pull to enlarge the square to roughly.
Heat few drops of oil in a griddle pan, drop one mesmen on the pan and fry for about 2-3 minutes on each side, flipping over at least twice on each side.
Serve with some butter, honey and cream cheese.
Traditionally Moroccans enjoy this pancake by dipping a msemen piece into honey.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#69
Msemen makes excellent sandwich as well, if you want to serve this incredible flatbread to kids just spread cream cheese on one msemen, top with an another msemen, cut it as triangles and serve. Trust me, kids will enjoy thoroughly this yummyilicious sandwich. Not to forget, Msemen can be stuffed with variety of fillings prepared either with minced meats, vegetables or else simply with herbed cheese. Seriously stuffed Msemen makes an excellent meal as well. You might have noticed that am running this week's blogging marathon with 'Flatbreads' as theme. This Moroccan Msemen aka Rghaif goes to this week's theme. This recipe is a keeper, sure am gonna make some stuffed flaky pancakes very soon, as we enjoyed thoroughly this Moroccan Msemen warm simply with honey.
Recipe Source: Lin's Food
2cups All purpose flour
2cups Fine quality Semolina
1tsp Dry instant yeast
1tsp Salt
2tbsp Sugar
2cups Warm water
Extra flour for kneading
1cup Vegetable oil
Extra semolina for folding
Take the flour, semolina, yeast, salt and sugar in a large bowl. make a well in the centre and pour enough warm water and mix everything with a wooden spoon.
Add a little more water and knead everything as a dough by hands.
Lightly flour a work surface and drop the dough onto it. Flour the hands and knead the dough until it turns smooth.
Grease a tray with oil generously. With well oiled hands, divide the dough into 12 medium balls and place them on the greased tray.
Cover with a damp towel and leave aside for 20 minutes in a warm place.
Oil the hands and work surface generously and start flattening the balls individually into the usual round shape with the fingers.
Sprinkle semolina and fold the two longer ends in as the pictures above, sprinkling semolina again before the final fold.
Place the folded pancakes to the oiled tray and do the same with the other dough balls. When done, cover with damp tea towel again and let rest for another 20 minutes.
Take a piece and place it on your oiled work surface. Using your hands pat down and pull to enlarge the square to roughly.
Heat few drops of oil in a griddle pan, drop one mesmen on the pan and fry for about 2-3 minutes on each side, flipping over at least twice on each side.
Serve with some butter, honey and cream cheese.
Traditionally Moroccans enjoy this pancake by dipping a msemen piece into honey.
So flaky and tasty looking square pancakes. Loved all your flatbreads this week.
ReplyDeleteBeautifully shaped and gorgeous looking.
ReplyDeleteWhat a delicious flatbread that is Priya. It must have tasted amazing with honey.
ReplyDeletebreads look soft and fluffy - perfect with tea
ReplyDelete