© Louis Laurent Grandadam
This recipe is excerpted from the cookbook Alimentation générale by Abdel Alaoui published by Editions La Martinière.
For 4 persons
Preparation: 40 minutes
Resting time: 30 minutes
Cooking: 7 to 8 minutes for each msemmen
1. In a mixer equipped with a hook, pour all the ingredients except the butter and the oil. Beat for bout 10 minutes at average speed in order to obtain a nice smooth dough. Take it out as soon as it unsticks from the side of the vat.
2. Melt the butter with the sunflower oil. Dip your fingers in this mix, take dough pieces of 100 g each and create balls of about 100 g. Allow to sit for 15 minutes.
3. Once the dough is rested, spread it on the tip of your fingers with a little bit of oil and butter in order to form a large rectangle of a disk of 5 mm width.
Place it on the work counter, sprinkle with fine semolina and begin the folding process fold the superior half towards the bottom, then the inferior half towards to top. Continue to sprinkle the surface with fine semolina. At the end, fold the right side towards the centre, then the left side over the folded part, creating a small square. Allow to sit for 15 minutes.
4. Finally, still using your fingers, spread the small square in order to make a large square. Cook in a pan on a strong flame, 3 or 4 minutes on each side, until colouration. Your can serve the msemmen with honey or garnished.