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.
Thai Lotus cakes- Khanom Dok Bua

Lotuscake

This cake is  a cake but with a snackie feel to it- as a Thai woman once told me when I asked her about the cakes : “Mm..this is a very old cake! It’s good to eat when watching tv! Break it into little pieces and munch on it!”

(I still wonder what the “old” about it was- presumably she meant it was an old recipe!)

Anyways this cake is a bit of an obsession with me. I saw the first ones in a small shop/ restaurant kind of place very far out in a small place called Stenløse- and I bought a bag of them with me home and was completely blown away- with the presentation and with the taste and the crunchiness and texture! I since was so lucky to get my hands on the iron to make it and have been experimenting to get them just right ever since!

Recipe:

Equal amount of Coconut milk and water
1 kg rice flour with a tiny bit of normal flour in it ( makes them harder and crunchier)
500 or more palmsugar or light brown suger ( gives a better taste)
1 egg
salt
Sesame seeds

Mix it well and leave it for some hours or even better till the next day. The consistensy has to be like when you dip a spoon in it and lift it up, the batter drips off very slowly and mostly stick on the spoon.

Cooking the cakes:

Heat oil up in a large thick buttomed pot or a large vok- heat the iron up too- and this is the essential in the baking of the cakes- the iron has to be warm enough or the cake wont come off but will stick to the iron.

When its warm enough- sprinkle sesame seeds on the batter for every cake ( or they will sink to the bottum) and dip the iron in the batter- quickly and making sure you don’t dip the top of the iron ( or the cake can’t come off) and place it in the hot oil, and just as the cake “stiffens” shake it off and turn it upside down. Take the cake out of the oil before it turns too dark and place it in a glass or bowl lined with tissue to absorb the excess oil and press them down a bit, to make the rounded shape. Leave them to cool- and store them in an airtight comtainer- but not till completely cooled off.

The Fabulous Snickers Cake

This sounds silly- but this cake really tastes like a Snicker bar!

Snickerskage

I actually stole this recipe from somebody’s blog, but she also lent the recipe from somebody else’s blog, without noting where, so… Thank you to the original maker of this cake;)
This cake is made in three easy steps: baking the cake, making the chocolate syrup and last covering it with milk chocolate. Easy but takes some time as it has to cool.
The cake:

4 dl.sugar
200 gr softened butter
3 eggs
4 dl flour
1 1/2 teaspoon baking powder
300 gr. salted peanuts
Whisk the soft butter with the sugar, when big and fluffy add one egg at the time and whisk a LOT in between the next egg. Mix the flour and baking powder and gently turn it in the egg mix. Careful you don’t loose all the airiness.
Now bake the cake at 190 degrees until done, about 20-30 minutes.
Snickerscake2
While the cake bakes make the sirope/ caramel: 

1 dl.light sirope
1 dl. Fullfat cream
50 gr. sugar
2 teaspoons of vanilla sugar
2 tablespoons of coco powder
When the cake is baked, let it cool a bit and the pour the caramel over it. Let it soak and when the caramel is completely absorbed and  cooled cover it with milk chocolate.
Snickerscake4
Eat with delight when completely cooled- kids and men with a sweettooth loves this cake!
A glimpse of Baklava
I have to say this…I Loooove baklava!

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I have been told that there are is a big difference from the Tyrkish and the arabian baklava- the Tyrkish is soaked in sirup water and can be rather wet and sticky- where as the Arabian ones are more crunchy and has less sirup.
I  made this in my version of the Arabian version ( as I love crunchy things) brushed each layer of filo with cleared butter,  filled the middle  with grinded almonds, walnuts and pine, sprinkled them with sugar and cinnemon, placed the rest of the layers of filo on top, brushed with cleared butter..and then cut the whole thing up in little squares/ retangulars and baked it till crispy and golden.
The sirup I cooked from sugar, water, honey, a bit of rose water…when it was thick and the cake wasnt all cooled down yet, I poured some over the cake..especially in the gaps. Sprinkled it with some chopped up fantastic pistachios nuts from Aegina Island ( dry roasted sundried handpicked pistachios Mrs C brought us)