Apetizers with olive tapernade

So this is a little snack to be served with a drink or just as an appetizer- they are quick to make, you can freeze the unbaked rolls and thraw them just before you bake them! Easy and tasty and looks so good;)olivensnegle

Get a roll of Puff pastery, lay it out flat on the table. Take a jar of black olives ( they are more deocorative) mix it in a small blender with a clove of garlic, a few pieces of sundried tomatoe, some lemon juice, some lemon peel, a pinch of salt or a few salted anchoves and some red chilie if you like;)
 Blend and spread out on the puff pastery- and roll it up. Leave it cool for a couple of hours till cold and harden- then cut it out thinly and bake in oven will light brown and crispy.

 

Moroccan filled msemen a la Ganda!

I trimseman (2)ed this Moroccan filled bread at an event at my daugther’s school, every family brought food for a big joint dinner and one of the mothers was from Morocco and had made this wonderful food. I fell completely in love with it and went home and tried it out the next day or so! So here is my version of the Moroccan Mseman or  Rghaif – the filling isnt original, but I found it worked for me;)

Recipe for the dough ( which I found on the net) :

4 cups of flour
1 cup of semolina, fine
2 teaspoon salt
2 teaspoon sugar
1/4 teaspoon yeast
1 3/4 cup warm water

My own Filling:
A mix of minced lamb and viel- fry it up with garlic, lemon peel, lemon juice, salt and peber and a touch of cumin and some lemon juice in the end. Leave it to cool off, add chopped parsley.

How to make them:

Mix the dry ingredients together first then mix in the wet ingredients. Mix/kneed well and leave for 30 minutes. Roll into little balls and leave them for 15 min. Then spread them out- dont use a rolling pin but use ur hands with a mix of oil and butter or just oil- with the filling as shown below.
After having made one ball into a packet- make another ball into a square and place the already folded package on the second wrap/ square with the folded sides down and fold it. So each packet has been wrapped twice!

( see pictures below)

How to bake them:

Leave the folded msemans for 15 min, then place one at the time on an oiled surface and strech it, like when you made the mseman/ wraps/breads in the first place- do it carefully so you dont break them ( too much, its hard not to break them at all, for a beginner anyways) – stretch them with your oiled hands and bake them either in the oven or on a pan like I did, at moderate heat.

mseman (3) mseman (4) mseman (5) mseman (6) mseman (7) mseman (8) mseman (9) mseman (11) mseman (13)

I cut mine out in four pieces each and ate them with fresh parsley- really good. Not as good as Mounas..but still good! Its surposed to be crispy on the outside and chewy on the inside.
I have to say..it took it’s time.. and wasn’t just as easy as Moumseman (17)na told me ( she proberbly made it a million times) but at the same time it wasn’t as hard as I thought it would be- and it was really worth the effort! I read somewhere that they eat msemen with all kinds of fillings: spinach, onion,  or just eaten freshly baked with a dash of honey enjoyed with a nice cup of tea.