Breakfast of the World's Blog

August 25, 2010

Moroccan breakfast

Filed under: recipe — Tags: , , , , , , — breakfastoftheworld @ 5:08 pm

My favorite Moroccan breakfast is composed of Msemmen, Laasida, and of course Moroccan mint tea.

Msemmen

  • 2 cups of flour
  • 1 cup of semolina
  • 3/4 cup of oil
  • 3 tablespoons of butter
  • 1 tablespoon of sugar
  • 1 tablespoon of salt
  • 1 teaspoon of dry yeast
  • 1 to 2 cups of water depending on the quality of absorption of your flour
  • Cinnamon (optional)

Preparation :

Mix all the dry ingredients together.

Slowly add the water little by little and mix until itis not powdery anymore. You know you’ve reached the right consistency when you’re able to make a ball with your dough. If you need to, don’t hesitate to add a little bit of flour.

To knead the dough by hand, you need to use energetic and quick strokes. Kneading by hand takes approximately 20 minutes.

To speed up the kneading you can also use a machine with the special kneading head.

You will get a very elastic and sticky dough; add a little bit of flour to make a ball out of the dough. Your dough is now very elastic and malleable.

In a bowl, add the oil to the butter. Dip your fingers in the oily mixture and squeeze the dough (see picture) to make small balls of the size of golf balls.

Let the dough rest for 15 to 20 minutes.

To roll your Msemmen, you will need the oil and butter mixture and some semolina.

Spread some oil mixture on your work surface. Take one dough ball and gently flatten and widen it until you get a large and thin circle.

Sprinkle a pinch of semolina on your circle. Fold the upper part of the circle towards its centre. Fold the lower part of the circle towards its centre. It will look like an empty folded tortilla (see picture).

Sprinkle a pinch of semolina, then fold the right side towards its centre, then the left side towards its centre to get a 3 to 4 inch square. Repeat with the remaining dough.

Once all your dough balls are turned into small squares, take the first square dough you made and gently spread it with your fingertips until you get a thin rectangular.

Cook on low heat for 5 to 10 minutes on each side. You know it is cooked enough when both sides are browned.

Once cooked, you can sprinkle right away some cinnamon on the top. When you’re done with all your dough, open your Msemmen, put some honey inside, roll it and it’s ready to be eaten !

Laasida

  • 6 cups of water
  • 1 pack of original plain couscous 10oz
  • 2 tablespoons of water
  • 1 teaspoon of salt
  • Serve with butter and honey

Preparation:

On medium heat, put the water in the pan and add the couscous.

Cover your pan and let it cook until the water is boiling.

After 10 minutes, the water is boiled and the semolina is getting thicker. Add the salt and the butter.

For the next 20 to 30 minutes, let the semolina cook on low heat and stir it from time to time. After 30 minutes on low heat, you will get a thick consistency, similar to the mashed potato consistency.

Serve immidiately in a bowl, with butter and honey.

Mint Tea

If you want to make your own Moroccan mint tea, you will need :

  • 10 fresh mint springs, plus 4 to garnish
  • 3 teaspoons of green tea
  • 3 table spoons of sugar
  • 4 cups of water

Preparation:

Boil the water. Pour a small amount in the teapot and swish around to warm the pot.

Combine the mint, the green tea and the sugar in the teapot, then fill it with the rest of the hot water.

Let the tea brew, stirring the leaves once or twice for three minutes.

Fill one glass with the tea, then pour it back in the pot. Repeat a second time to help dissolve and distribute the sugar.

You can now pour the tea in the different cups.

Your tea should be sweet and fresh. If it is too bitter to your taste, add some sugat; if it is too vibrant, add some green tea.

Garnish each cup with the remaining springs of mint.

Enjoy your Moroccan Breakfast !!

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