Rghaif receta

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Estimated reading time: 4 minutes. Taste is very personal, you always hear me say. So for starters, the amount of semolina used is a matter of preference. I use only a small amount, for just a little bit of bite and texture, but feel free to play around with the ratio after the first time. Msemen is best eaten hot or warm. To warm up, just pop it back in a pan or griddle with a little oil for a minute on each side. Butter and semolina between the layers help keep the layers distinct, much like in a croissant.

Rghaif receta

This post may contain Amazon or other affiliate links that allow us to earn a small commission at no extra cost to you. Please see our Disclosure Policy for more info. These square, laminated Moroccan pancakes are called msemen or sometimes rghaif. Although easily bought at bakeries or as a street food, many Moroccans prefer to make msemen at home. That way the texture, flavor, size and quality can all be controlled. Serve them plain—I like them this way hot off the griddle—or spread with butter, honey, jam or cheese. The most traditional way, however, is to dip msemen in hot syrup made from butter and honey. A bit messy to eat, but sticky sweet and delicious. The elastic bread-like dough used to make msemen can be unleavened or barely leavened. For the latter, just a tiny bit of yeast is used. I prefer the barely leavened method, which is what my recipe below uses. It yields msemen with well-defined layers, a slightly crispy exterior and chewy interior.

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Perhaps you are familiar with rghaif , the round Moroccan pancake. This recipe uses the same dough to make Msemen, a flattened square-shaped version of rghaif. Instead of rolling up the dough and making flat circles, the dough is made into square shapes. First, the dough is kneaded like bread dough until soft and smooth. Then, portions of the dough are flattened and folded into squares. Keeping the dough well-oiled and frying it in a pan yields a layered pancake or flatbread that is crispy on the outside and chewy on the inside. This recipe calls for a little semolina for texture and taste, but how much to use is a matter of personal preference.

Rghaif receta

This post may contain some affiliate links. This helps maintain my publishing activity. Thank you! If you visit Morocco, you will be served Msemens either as a snack or for breakfast, accompanied basically by the Moroccan mint tea.

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Instructions Mixing and resting the dough Place the top 5 dry ingredients into a large, roomy bowl. Tried step by step your recipe and after frying the middle had no layers. Your daily values may be higher or lower depending on your calorie needs. Now comes the rather fun part! Oil your hands and work surface generously and start flattening the balls individually into the usual round shape with the palm of your hands or your fingers see gallery above. Thank you. Resting Time 15 minutes mins. When done, turn out onto a plate lined with kitchen paper to absorb any excess oil and keep warm while you get the rest done, although in my house, they seem to disappear as quickly as I can cook them! We'd love to know! It is mandatory to procure user consent prior to running these cookies on your website. Cooking Instructions Hide images. Great recipe! Place one msemen on the pan and fry for about minutes on each side, flipping over at least twice on each side. Although easily bought at bakeries or as a street food, many Moroccans prefer to make msemen at home.

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Or 1 minute in a mixer. You could prepare them, then freeze them uncooked, with parchment paper separating each msemen. It sounds so good, and now I know how to pronounce I have to try it out! Leave a Comment Cancel Reply Your email address will not be published. Place the folded msemen on a greased surface and cover with a cloth or a cling film. For the latter, just a tiny bit of yeast is used. Transfer the balls of dough on an oiled tray, cover loosely with plastic and leave to rest for 10 to 15 minutes. Hello can these be made with almond flour and do you have a video showing how you made them? Fold one side in first fold. Would olive oil work or would the flavour of the oil ruin the taste? Save Recipe. Christine Benlafquih. Calories: kcal.