Monday, May 20, 2013

Moroccan Msemen - Crêpes Feuilletées

I finally found the next best thing to having someone demonstrate in person how to make msemen. These Moroccan pancakes are so good (read addictive) that they are worth the time you'll spend to prepare them. I particularly like this recipe as it uses instant yeast, which I use in all of my bread, flat bread and pizza dough recipes.

Moroccan msemen or mlawi, also called rghaif in Darija (a colloquial Arabic spoken in Morocco), is a folded square shaped, pan-fried dough. Msemem, sometimes referred to as a pancake or crepe in English recipes, are most often eaten for breakfast or as a snack. 

You’ll find them being made hot off the grill in many cafes all over Morocco. They can be served plain, sweetened or stuffed. If you want to be adventurous,  prepare msemen with savoury flavours; add a little chili oil and perhaps stuff with a tomato, onion mixture. Your imagination is the only boundary.

Below are the recipe ingredients that I have found work best for me, but there are many tweaks to msemen recipes that might work better for you. I'm not going to attempt the instructions as the video link in the title below illustrates much better than I could, the methodology. The ingredients are slightly different in this video, for instance, this recipe uses bakers yeast rather than instant yeast. Make this recipe your own and with a little experimentation you'll find what works best for you. Follow the link in the title below and enjoy!

2 cups flour
2 cups semolina
1.5 tsp salt
1 tsp instant yeast
1/2 cup melted, unsalted butter
1/2 cup vegetable oil

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