Msemen Moroccan Pancake: Flaky Goodness You Can’t Resist
Msemen Moroccan Pancakes offer irresistible flakiness and versatility, perfect for any meal. Experience the delightful taste and texture of this easy recipe.
Equipment
- large mixing bowl
- Whisk
- Wooden spoon
- clean surface for kneading
- Frying pan
Ingredients
For the Dough
- 500 g all-purpose flour This creates a soft and elastic base for your msemen.
- 150 g fine semolina Adds a wonderful texture and helps achieve that signature flakiness.
- 1 teaspoon salt Enhances the flavor of the pancakes, balancing the sweetness when served.
- 1 teaspoon sugar A touch of sweetness to complement the overall dish.
- 2 teaspoons dry yeast Essential for the dough to rise, giving your pancakes a lovely softness.
- 500 ml warm water Activates the yeast and helps form a sticky, workable dough.
For Cooking
- 100 ml vegetable oil Used for folding and cooking, it helps achieve that crispy exterior.
- 100 g melted butter Provides rich flavor and helps create those delightful buttery layers.
Instructions
Step-by-Step Instructions
- In a large mixing bowl, combine 500 g of all-purpose flour, 150 g of fine semolina, 1 teaspoon of salt, 1 teaspoon of sugar, and 2 teaspoons of dry yeast. Use a whisk to blend these ingredients thoroughly.
- Gradually pour in 500 ml of warm water while stirring continuously with a wooden spoon until a soft, sticky dough forms.
- Transfer the dough onto a clean, lightly floured surface. Knead for about 10 minutes until smooth and elastic.
- Cover the kneaded dough with a damp cloth and let it rest in a warm place for about 30 minutes until it doubles in size.
- Once the dough has risen, gently punch it down and divide it into equal portions the size of small apples.
- Coat each dough ball with a little vegetable oil to prevent sticking.
- Let the oil-coated dough balls rest for another 10 minutes covered with a damp cloth.
- On a well-oiled surface, press one dough ball down and stretch it into a thin, translucent square.
- Brush the surface with melted butter and sprinkle fine semolina over it.
- Fold the edges of the dough towards the center, creating a square envelope shape.
- Repeat the process with the remaining dough balls, placing them aside on an oiled surface.
- Preheat a non-stick frying pan over medium heat and lightly oil the surface.
- Cook each folded msemen for approximately 3-4 minutes per side until golden-brown and crispy.
- Serve warm alongside honey, butter, or your favorite jam.
Notes
Allowing the dough to rise and relax is crucial for achieving those flaky layers in your msemen. Store leftover msemen with parchment paper to avoid sticking.
Nutrition
Serving: 1pancakeCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 100IUCalcium: 20mgIron: 1.5mg
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