Moroccan Kitchen Discover A New Level Of Taste : Traditional Moroccan Food by Publishing Lara

Author:Publishing , Lara [Publishing , Lara]
Language: eng
Format: azw3, epub
Publisher: UNKNOWN
Published: 2020-07-20T16:00:00+00:00

INGREDIENTS For Making the Dough 2 cups fine semolina or durum flour 1 1/2 cups white flour - (bread flour or high gluten preferred) 1/2 cup whole wheat flour - (can substitute with white flour) 2 teaspoons sugar 2 teaspoons salt 1/4 teaspoon dry yeast 1 1/2 cups warm water (approx.) For Shaping the Meloui 1 cup vegetable oil - (approx.) 1/2 cup unsalted butter, softened (approx.) 1/2 cup fine semolina (approx.)

Make the Meloui Dough

Combine the flours and salt, then stir in the yeast. Add the water and mix to form a soft dough that's easy to knead; soft and pliable but not sticky. If necessary, work in a little more water or flour to achieve that texture. Knead the dough by hand for 10 minutes (or with a stand mixer and hook attachment for 5 minutes), or until smooth and supple.

Oil a large tray. Divide the dough into approximately 16 smooth balls (the size of small plums) and place them on the oiled tray, leaving ample space between balls. Oil the top of the dough balls, cover loosely with a piece of plastic wrap and leave to rest for 20 to 30 minutes.

Overhead view of hands shaping a ball of dough while making meloui. Other balls of dough are arranged on an oiled plastic tray.

Shape the Meloui

Set up your work area with the tray of dough and bowls of oil, soft butter and semolina. You'll need at least a 12" (30 cm) square flat area to work with the dough; this can be a clean counter top, a large plastic or metal tray, a large platter, etc. (In Morocco we often use a very large shallow bowl called a gsaa for this purpose.) Generously oil your work surface. Take a ball of dough and set it in the center of the work area. Oil your hands and the top of the dough, then flatten and stretch the dough into a paper-thin square using light pressure and a sweeping motion with your fingers. Use more oil as needed, and try not to tear the dough as you work.

Dab or spread some of the softened butter across the square of dough, then sprinkle the surface with semolina.

A blurred hand sprinkles semolina over a paper-thin square of dough which sits on a granite counter. A bowl of oil and small plate of soft butter are in the foreground.

Roll the dough just as you would for cinnamon rolls. Take the top edge of the dough and roll it snugly downward toward you. Set this narrow roll of dough aside.

Hands are shown rolling a paper-thin square of dough on a granite counter. A bowl of oil and plastic tray holding balls of dough are also in the image.

In the same manner as you did with the first ball of dough, flatten and spread another ball of dough into a paper-thin square the same size as the first. Dot it with butter and sprinkle it with semolina. Roll the first roll within the second square of dough.

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