Moroccan msemmen. recipe from a moroccan or one with moroccan relative.?!
Answers: .. i have been married to a moroccan man for 2 years now. and i have learned so many recipes but one i have tried and failed so so so many times is msemmen. his mother came when i had my baby and taught me so many recipes but one she didnt have a chance to practice with me on is msemmen. my husband of course loves the stuff. but every single time even though i am copying what i saw my mother in law do, it stays flat and ends up almost being like a chip before it is cooked. it isnt easy pull apart layers that puff up as soon as you get it in the pan. its flat and hard. i really need help if anyone knows exactly the steps and recipe for this i would appriciate it . all online recipes say use only flour and water and i know for sure thats not right. please help!!!
The recipe is actually very simple, this is the one I use. Not sure if it will measure up to your MIL's but it works well:
My MIL hated everything I did and told me so, but that's a whole other subject!
I am not sure where you are located but if the climate is very dry or too humid, that will have an affect. The technique will take practice, but I am sure it will work out well. Good luck!
MSEMMEN (Moroc Flaky Bread)
Ingredients:
1 kg flour (unbleached white)
1 tablespoon salt
2-3 cups water
butter, breads in (for cooking)
vegetable oil, for hands and surfaces
METHOD:
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.)
**Be careful NOT to overwork the dough by over-kneading it.
Also let the dough rest for 15-20 minutes after kneading, cover it with a damp cloth or towel.
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.
You can also stuff them lightly before folding with sweet mixtures such as ground almonds and sugar or with onions, parsley, and spices; meat can be added as well.
You can find some moroccan recipes here: www.1scroll.net
I hope this will help