Msemen - Moroccan Pancake!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Flour, white, 2 cupSemolina, unenriched, 1 cup*Crisco Pure Vegetable Oil, 12 tbsp (3/4 cup)*Active Dry Yeast, 1 tspButter, salted, 2 - 3 tbspGranulated Sugar, 1 tspSalt, 1 cupWater, tap, 1 - 2 cup (8 fl oz)
Mix the flour, salt, yeast and add the water bit by bit. Work the dough
and knead it until it is smooth. The secret to this pancake is kneading
the more you knead it the better. You should at least knead it for 10 min,
for better results 15 to 20 min is good enough. Coat it with oil & let it rest
for 15min. Then oil our hands and divide the dough into small balls. Put
them in an oiled plate. Oil your working surface and roll out the dough
(can be done with hands or a rolling pin for beginners, but better use your
hands) in a circular motion as shown in pic1. It should be very thin but be
careful not to tear in the middle. Sprinkle a little bit of the melted butter in
the middle and fold it as shown in the illustrations. Before the last fold
sprinkle it with a little bit of semolina. At the end, the shape would be a
square that you’ll need to roll out as well. Heat a skillet on medium heat,
sprinkle it with a little it bit of melted butter with oil. Cook the pancake from
1 side, turn it before the bubbles pop and keep turning it until it’s done from
both sides (should be lightly colored and not overcooked). Do the same with
the rest at the same time and don’t wait until you cook the first one to roll out
the others, roll them all out, fold them into squares and let them aside until
you ready to cook them, them roll them out for their last trip to the skillet.
Once done you can serve them dry or brush them with melted butter & honey
or jam. Also better if consumed with mint tea, or a good half & half if you are a
coffee addict, & if you make a lot you can freeze them, they last.
Serving Size: about 10 to 12 - 4 in. squares
and knead it until it is smooth. The secret to this pancake is kneading
the more you knead it the better. You should at least knead it for 10 min,
for better results 15 to 20 min is good enough. Coat it with oil & let it rest
for 15min. Then oil our hands and divide the dough into small balls. Put
them in an oiled plate. Oil your working surface and roll out the dough
(can be done with hands or a rolling pin for beginners, but better use your
hands) in a circular motion as shown in pic1. It should be very thin but be
careful not to tear in the middle. Sprinkle a little bit of the melted butter in
the middle and fold it as shown in the illustrations. Before the last fold
sprinkle it with a little bit of semolina. At the end, the shape would be a
square that you’ll need to roll out as well. Heat a skillet on medium heat,
sprinkle it with a little it bit of melted butter with oil. Cook the pancake from
1 side, turn it before the bubbles pop and keep turning it until it’s done from
both sides (should be lightly colored and not overcooked). Do the same with
the rest at the same time and don’t wait until you cook the first one to roll out
the others, roll them all out, fold them into squares and let them aside until
you ready to cook them, them roll them out for their last trip to the skillet.
Once done you can serve them dry or brush them with melted butter & honey
or jam. Also better if consumed with mint tea, or a good half & half if you are a
coffee addict, & if you make a lot you can freeze them, they last.
Serving Size: about 10 to 12 - 4 in. squares
Nutritional Info Amount Per Serving
- Calories: 273.7
- Total Fat: 17.2 g
- Cholesterol: 7.6 mg
- Sodium: 215.4 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 1.1 g
- Protein: 4.1 g
Member Reviews