Msemen (Moroccan Stuffed Flatbread) with Prawns

Ingredients

Filling:

• 1lb Shrimp (cooked)

• 1 tsp Harissa

• 1 tsp Kefta rub

• 1/2 cup Cilantro and Parsley (chopped)

• 1/2 Onion

• Salt to your taste

Dough:

• 3 1/2 cups White Flour (all purpose or bread)

• 1/2 cup Semolina or Durum flour (fine)

• 2 tsp Sugar

• 2 tsp Salt

• 1/4 tsp Dry Yeast (less in very warm weather)

• 1 1/2 cups Warm Water (not hot)

Method

For Folding the Msemen

• 3 cups of Olive Oil (more if needed)

• 1/2 cup Semolina (fine - you can use coarser caliber if you like)

1. Mix the dry ingredients in a large bowl. Add the water and combine to make a dough.

2. Knead the dough by hand (or with a mixer and dough hook) until very smooth, soft and elastic but not sticky. Adjust water or flour as necessary to achieve that texture.

3. Divide the dough into balls the size of small plums. Be sure the top and sides of the balls are smooth. Transfer the balls of dough on an oiled tray, cover loosely with plastic and leave to rest for 10 to 15 minutes.

4. While the dough is resting, set up a work area. You'll need a large flat surface for spreading and folding the dough. Set out bowls of olive oil and semolina. Set your griddle or large frying pan on the stove, ready to heat up.

Shape the Msemen

1. Generously oil your work surface and your hands. Dip a ball of dough in the oil and place it in the center of your work space. Using a light touch and quick sweeping motion from the center outward, gently spread the dough into a paper-thin, roughly shaped circle that's almost paper thin. Oil your hands as often as needed so that they slide easily over the dough.

2. Place the filling in the middle of the first flattened layer and shape as for Msemmen. Spread the filling around the centre of the flattened layer of dough.

3. Place the filled and slightly flattened square of Msemmen in another layer of flattened dough (basically one msemmen square inside another before we start the flatening process).

4. Slighly flatten the square.

5. Place all filled Msemmen in an oiled baking tray. Leave at least 15 cm around and between each one as we will flatten them further before pan-frying.Pan-fry each Msemmen until nicely golden from both sides (top and bottom).

6. Serve warm with a hot glass of Moroccan tea.

Tahini Za'atar Toast

Ingredients

• 3 Tbls Tahini

• 1 Tbls Za’atar

• 1 Tbls Olive OIl

Method

This is a simple way to enjoy a nutritious morning or afternoon snack. Just combine Tahini, extra virgin olive oil and Za’atar and dip with your favorite crusty bread.

Batbout Moroccan Flatbread

• 400gr Semolina

• 100gr Rye Bran

• 100gr Whole Wheat Flour

• 3cups Water

• 1Tbls Dry Yeast

• 1Tsp Salt

• 1/2 Tsp Sugar

• 3 Tbls Olive Oil

1. Activate yeast in 1/4 cup warm water with sugar. Leave to sit for several minutes until frothy.

2. Mix dough by hand for roughly 10 mins until soft and smooth and not sticky. Add a bit of flour bit by bit if it’s sticky. Turn dough into balls the size of an orange and let rest for 10 mins covered in a tea towel.

3. Roll ball into a thin circle about 1/8 inch thick and place them onto tea towels to rise for an hour.

4. When ready cook on a cast-iron pan or non stick pan on each side until golden brown on both sides.