Moroccan Pan De Casa Food

MOROCCAN PANCAKES

Steps:

• In a bowl, combine yeast and sugar. Stir in 1/4 cup warm water and let it rest about 10 minutes, until bubbling. In another bowl, combine the three flours, salt and turmeric (if using) and set aside.
• In a small bowl, combine baking powder and 3 tablespoons warm water, stirring to dissolve. Pour into a blender and add 1 1/2 cups warm water, the milk and the yeast mixture. Blend on low speed just to combine. With the blender running, gradually add the dry ingredients.
• Pour batter into a bowl, cover with a towel and set aside at least 1 1/2 hours, until doubled in size and very bubbly. Batter can be used immediately or refrigerated overnight.
• When ready to cook, stir to deflate. Batter should be a little thicker than heavy cream; thin with warm water if necessary. Heat a heavy nonstick (or very well seasoned cast-iron) skillet over medium heat. (If you have a nonstick pan for silver dollar pancakes, use that.) Pour 1/4 cup batter into the pan (or, for silver-dollar size, a heaping tablespoon). Cook at a very gentle sizzle for about 3 minutes, until the top is covered with holes and completely set; the bottom should be golden and lacy. Repeat with remaining batter.
• Meanwhile, combine equal amounts of honey and butter in a small microwaveable pitcher or bowl. Heat until hot, smooth and pourable; thin with warm water if necessary.
• Serve pancakes immediately, with hot honey-butter mixture. Or slide onto a baking sheet covered with a kitchen towel and top with another towel to keep warm. Cooled pancakes can be briefly reheated in microwave.

MOROCCAN PAN DE CASA

Steps:

• 1. Dissolve the yeast and sugar in water in a large bowl. 2. Using a dough hook, stir the flour, salt, anise seeds, and sesame seeds into the yeast mixture and knead until smooth. 3. Place dough in a greased bowl and let rise, covered, for an hour and a half. 4. Turn the dough out and knead again. Grease two cookie sheets. Divide the dough into 3 rounds and let rise, covered, for another half hour on cookie sheets. 5. Preheat the oven to 375 degrees. If you want to make this the old-fashioned way, take uneven stones and heat them in the oven on cookie sheets. 6. Bake the rounds in the oven for 30 minutes or until the rounds sound hollow when tapped. If using stones, brush them with oil first, then place the rounds on top.

MOROCCAN PAN DE CASA

Steps:

• Dissolve the yeast and sugar in water in a large bowl.
• Using a dough hook, stir the flour, salt, anise seeds, and sesame seeds into the yeast mixture and knead until smooth.
• Place dough in a greased bowl and let rise, covered, for an hour and a half.
• Turn the dough out and knead again. Grease two cookie sheets. Divide the dough into 3 rounds and let rise, covered, for another half hour on cookie sheets.
• Preheat the oven to 375 degrees. If you want to make this the old-fashioned way, take uneven stones and heat them in the oven on cookie sheets.
• Bake the rounds in the oven for 30 minutes or until the rounds sound hollow when tapped. If using stones, brush them with oil first, then place the rounds on top.

MSEMEN (MOROCCAN FLATBREADS)

Steps:

• Make the dough: Place the flours, salt, warm water and 2 tablespoons oil in a large bowl. Use your hands to mix and form a soft, smooth dough. If the mixture is too dry, gradually add a couple tablespoons of warm water. If it's too sticky, gradually add teaspoons of semolina flour. Once your dough is soft and smooth, lightly dust a work surface with semolina flour and knead the dough for about 8 minutes, until supple and elastic.
• Lightly grease a sheet pan with oil. Divide the dough into 9 equal pieces and form each into a ball. Place the balls on the sheet pan and use your hands or a brush to lightly rub the balls with oil, cover with plastic wrap and let rest in a warm place for 30 minutes.
• In a small bowl, combine the remaining 2 tablespoons vegetable oil and melted butter. Generously oil your work surface and place a ball of dough on it. Flatten the ball lightly and spoon about 1/2 teaspoon butter mixture on top. Using your hands, flatten the dough as thin as you can to make an 8- to 10-inch circle and lightly sprinkle some semolina flour over the dough.
• Fold the msemen: Fold one-third of the top and bottom of the dough towards the center as you would to fold a letter, then fold one-third of the dough from the left and right sides towards the center to make about a 2 1/2 to 3 1/2-inch square. Place the folded msemen on the oiled work surface and cover with a clean cloth or plastic wrap. Repeat until you have folded all the dough balls, adding more oil to your work surface as necessary.
• Lightly oil and heat a griddle or a nonstick pan over medium-high. Transfer a folded msemen to the work surface, spoon another 1/2 teaspoon of the butter mixture on top and flatten it using your hands to make a 6-inch square. Gently place the flattened msemen on the warm pan and cook, turning several times and adjusting the heat and adding more oil to the pan as necessary, until golden and starting to puff, 60 to 90 seconds. Transfer to a plate and cover with a clean towel to keep warm. Repeat with the remaining msemen. Serve warm or at room temperature.

PASTINA WITH MILK AND EGGS

Steps:

• Bring the milk to a boil in a large, heavy saucepan. Stir often to keep it from burning on the bottom.
• Add the pastina and cook until it is al dente and the milk is thick like cream (be careful, once it starts to thicken it will do so quickly).
• Remove pan from heat and stir in the egg, cheese and salt and pepper.
• Serve at once.

MOROCCAN HARCHA (HARSHA) - SEMOLINA PAN-FRIED FLATBREAD

Steps:

• In a mixing bowl, blend together the fine semolina flour, sugar, baking powder and salt. Add the butter, and blend well. (I use my hands to mix this dough).
• Add 1/2 cup milk and mix until a dough forms. It should be quite moist and easily packed into a large mound. Add an additional milk if necessary to achieve this consistency.
• Shape the dough into balls any size that you like - I make them about the size of small plums - and leave the dough to rest a few minutes.
• Preheat a griddle or frying pan over medium-low heat. While the griddle is heating, roll the balls in the coarse semolina (this is optional for appearance and texture) and flatten each ball into a disc about 1/4" thick.
• Cook the harcha over fairly low heat, about 7 to 10 minutes on each side, until a pale to medium golden color. Turn only once, and check occasionally to be sure the harcha aren't coloring too quickly, as they need some time to cook all the way through.
• Serve immediately with jam, cheese, or butter. Or, dip the harcha in syrup made from melted butter and honey. (To make the syrup, heat equal portions of the butter and honey until bubbly and hot.).
• Harcha can be reheated in a pan or in a 350°F (180°C) oven for a few minutes. They store well in the freezer.

COTTAGE CHEESE PANCAKES (LEVIVOT)

Steps:

• Beat the eggs with a whisk until fluffy. Add the cheese, flour, baking powder and salt, and 1 teaspoon of the sugar, and mix well.
• Heat a griddle or a nonstick skillet; add 1 tablespoon each of the butter and the vegetable oil, and heat until the butter is melted. Pour a heaping tablespoon of batter onto the skillet, flattening slightly with the back of the spoon. Cook in batches until golden brown, turn and brown on other side. Repeat with the remaining batter, using the rest of the butter and oil when needed. Drain the pancakes on paper towels.
• Mix the remaining sugar and the cinnamon in a small bowl. Serve the pancakes sprinkled with the cinnamon and sugar.