Recipe for Moroccan msemmen and semniyat
Ingredients · Servings 4
- 500g of fine semolina
- 500 g of flour
- 1 teaspoon of salt
- Warm water
- Mixture of oil and melted butter
Method · 25 min
- Sift the semolina and flour, add the salt and put in a container. Make a well in the center and pour in the water.
- Work the dough until it becomes elastic and pliable. Let it rest for 5 minutes.
- Form into balls and cover with plastic wrap or cling film. Take one ball at a time, put a little of the oil + melted butter mixture on the work surface and roll out the ball very thinly while coating your hands and the dough with this mixture.
- Spread this dough out well, then begin folding while continuing to coat it with the oil + melted butter mixture.
- Form into an envelope shape and cook on both sides in a special msemmen tagine or a non-stick pan. Both sides should be golden brown.
- Coat with honey and enjoy with a good coffee milk.
