Homemade Msemen: the real recipe as in Morocco

Ingredients

For 4 servings

• •75 g 75 g Fine sole
• •675 g 675 g Wheat flour
• •300 ml 300 ml Luke water
• •0.75 c. à café 0.75 c. Bakery yeast
• •1.5 c. à café 1.5 T.A. Salt
• •150 g 150 g Olive oil
• •150 g 150 g Soft butter
• •Fine sole
• •1.5 1.5 Noise Butter

Method

1. 1.1. Prepare the yeast: Start by dislaying the baking yeast in a small glass of warm water and let it activate for a few minutes. This is a simple but important step to ensure that the dough is lifted well.
2. 2.2. Mix the dry ingredients: In a large salad bowl, pour the wheat flour and fine meal, then add the salt. Be careful not to put the salt in direct contact with the yeast, as this may prevent the dough from rising properly.
3. 3.3. Knead and let the dough rest: Incorporate the warm water with the activated yeast, then knead vigorously until a soft, smooth and non-sticky paste is obtained. If it is too wet, add some flour; If it's too dry, a net of water will suffice. Then cover the dough with a clean cloth and let it rest quietly for 30 minutes.
4. 4.4. Prepare the butter-oil mixture: Meanwhile, mix in a bowl the softened butter cut into dice with the olive oil with a fork, until you obtain a homogeneous and slightly sticky texture. This mixture will give the msemen their leafy texture so characteristic.
5. 5.5. Shape and fold the msemen: Divide the dough into small balls of equal size. On an oiled worktop, spread each ball finely in circular shape. Place a hazelnut from the butter-oil mixture in the centre, crush it on the dough, sprinkle with a little fine meal, then fold the dough on itself as a wallet to form a square.
6. 6.6. Cook and serve: Heat a hazelnut butter in a skillet or pancake over medium heat, then brown the msemen for about 3 to 4 minutes on each side, until they are well coloured and crispy. Serve them hot with a honey tenderloin to taste, or garnish them with a stuffing of chopped meat and vegetables to make them a complete meal.