Msemmen is an institution by itself in our country 😀 You can find it at every other street shop, along with harcha, sfenj, baghrir… All traditional kind of breakfast food that you have with a hot glass of tea. You can spread cheese on ’em for a solid breakfast, but they’re usually drizzled in melted butter and honey when it’s time for afternoon tea time. They are somewhat complicated to make, and I’ve always thought of msemmen as something my grandma does, you know ? But I figured complicated is something I dig, so last Saturday I had time on my hands and I decided to make savory msemmen, because why not actually complicate things even more ?
- 450 g of plain four
- 50 g semolina
- A tsp of salt
- 1/2 tsp of fresh yeast
- 200 ml of warm water
- Mixed melted butter and oil in a bowl
- A little bit of semolina
- Red, yellow and red pepper (one of each)
- 1/2 an onion
- Bay leaves
- Olive oil
- Salt/Pepper/Garlic Powder
- Grated cheese
- Mix your flour with salt, than add semolina, yeast, and finally water before combining with your whisk (using the hooks). Combine well for five minutes or so, until you have a big round ball formed.
- Cover it and let it rest for half an hour, and go work on your filling.
- Cut your onion in pieces and put it in a pan with some olive oil. Add your peppers cut the same way, your herbs, bay leaves and condiments, and let it cook on low heat until your peppers turn soft. Be careful that they not burn.
- When your dough has risen, coat your hand with some oil before making little balls the size of an apricot, and putting them on a oiled platter. I made 10 balls, which has given 5 large msemmens. You can do even more little balls to have smaller sized msemmen (20 balls for 10 msemmen for instance).
- Let them rest for a while before starting the making process. I followed this video‘s method to make my msemmen.
- Thinly spread them in a round shape until you see through your dough, then fill them with your now cold peppers and onion filling, sprinkle some cheese and then fold them in a square, using the butter and oil mix.
- Do the same process to another ball of dough and put your square inside. Put your msemmen on the oily platter so it doesn’t stick to your work surface. Repeat the operation until you’re done.
- Before cooking your msemmen, you have to flatten them up until they thin out, that way the insides are gonna cook evenly.
- When you’re done, make some moroccan mint tea, prop your feet up, and enjoy your life !
Have a nice evening folks <3 !