Moroccan filled Msemen a la Ganda!
I tried 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 up with garlic, lemon peel, lemon juice, salt and peber and a touch of cummin 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!
How to bake them:
Leave the folded msemans for 15 min, then place one at the time on an olied 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 ur olied hands and bake them either in the owen or on a pan like I did, at moderate heat.
I cut mine out in four pieces each and ate them with fresh parlsey- 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 wasnt just as easy as Mouna told me ( she proberbly made it a million times) but it wasnt 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.