Msemmen Food

MSEMMEN - MOROCCAN CREPES

Steps:

• Steps for making the dough:.
• Mix all the dry ingredients together (flour, semolina, salt, sugar, and yeast).
• Slowly add water and work the dough until you are able to create a ball with the dough.
• If you are kneading the dough by hand, use energetic and quick strokes. Knead for 20 minutes while adding water until you get an elastic dough.
• You can use a kneading machine to speed up the process. Put the dough ball in the machine and automatically knead for the next 10 minutes while adding water.
• Make small balls with the dough (the size of golf balls) and let the dough rest for 20 minutes.
• Note: the amount of water needed depends on the quality of absorption of the flour you are using. the goal is to get at the end an elastic and malleable dough. if your dough is too sticky add some flour; if it is too hard add some water and continue kneading it.
• Steps for folding the Msemmen:.
• Mix the melted butter with the oil.
• Spread some of the oil/butter mixture on a flat surface. Take one dough ball and flatten it with your hands. Gently keep stretching the dough until you get a thin circle of dough. Fold the circle into a square as shown in the video.
• Steps for cooking the Msemmen:.
• Gently spread the dough square with your fingertips until you get a thin dough square.
• On low heat, cook the Msemmen 5-10 minutes in each side.
• Note: the Msemmen is served hot with honey and Moroccan mint tea.

AYAOU M'SEMMEN

Steps:

• Make a well in the center of the flour, place the salt in the well and add the water small amounts at a time. Knead well to form a very smooth dough. Using well oiled hands, make balls the size of a tangerine and place them on an oiled surface. Counter top, table, marble block etc.
• Spread out the balls one by one with the palm of your oiled hand stretching the dough gently in all directions until it is very thin.
• Fold in the 4 sides to form a square approximately 3-4 inches in size.
• Cook briefly in a well buttered skillet on both sides until lightly browned.
• Served with honey or sugar these are a wonderful breakfast or snack.
• We also stuff them(occasionally here in Morocco) before folding with sweet mixtures such as ground almonds and sugar or with onions, parsley, and spices; meat can be added as well. We like to stuff them with my precooked kefta (sometimes)but always with onions, parsley and tomato (either a bit of Hajar's Wicked Sauce Tomatish), fresh thinly sliced then diced tomato, pounded tomato or a small bit of tomato concentrate. If stuffing, these are always stuffed thinly, not as bulging pockets.
• The number of servings is an approximation and has to be as no 2 people make them into the exact same sized pieces. Cooking time is for cooking an entire batch.

MSEMMEN - ALGERIAN FLATBREAD

Steps:

• Make dough:.
• Stir together flour, salt, and 2 tablespoons oil in a large bowl. Slowly stir in water until a soft dough forms. If necessary, add more water 1 tablespoon at a time. Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes.
• Form dough into a ball and coat with 2 tablespoons oil in a bowl. Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour.
• Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl.
• Form flatbreads:.
• Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk. Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin. Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral. Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap.
• Make 11 more spirals in same manner.
• Finish and cook flatbreads:.
• Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter. Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes total. Transfer to a plate and cover with a kitchen towel. Roll out and cook 11 more flatbreads, stacking them on plate.
• Cook's notes:.
• • Flatbreads are best when freshly made but can be cooked 1 day ahead, then cooled and kept, wrapped in foil, at room temperature. Reheat (in foil) in a 350°F oven or in a steamer about 10 minutes.
• • Spirals of dough can be rolled out (but not cooked) 1 day ahead and chilled, layered between sheets of plastic wrap, then tightly wrapped, on a baking sheet. Bring to room temperature before cooking.