Ever since visiting Japan in 2016, I’ve been wanting to replicate the soft white bread loaf omnipresent across the country. It’s the fluffiest and most delicate bread I have ever eaten. It’s not like brioche, it doesn’t have the same richness. Japanese milk bread is …
How to make msemen maamer
Prepare the filling
- Heat the vegetable oil in a frying pan.
- Sauté the red peppers and onions until tender.
- Remove from the heat and add the parsley, ras el hanout, paprika, cumin seeds, salt and black pepper.
Make the dough
- Combine the flour, semolina, salt, yeast and water in a bowl.
- Knead for about 10 minutes to form a soft and pliable dough.
Get ready to make the msemen dough parcels
- Prepare a little bowl with the vegetable oil you will need for folding and frying.
- Oil your work surface or a baking sheet and also oil your hands and the outside of the dough.
- Divide the dough into 8 -10 evenly sized balls and set aside. Brush a little oil on each dough ball to ensure they don’t dry out and leave to rest for about 10 minutes.
- While you wait divide the red pepper and onion filling into the same number of portions as you have balls of dough.
Shape, fold and fry
- On a well-oiled surface and with well-oiled hands, pat the first dough ball into a flat circle. Then sweep and stretch the dough circle further to achieve a paper-thin circular shape.
- Distribute 2/3 of one portion of filling across the surface of the dough.
- Fold the dough into thirds like a letter.
- Distribute the remaining 1/3 of the filling on top of the folded dough.
- Fold the two open ends of the dough letter into the center to make a square.
- Set aside and repeat with the other dough balls and filling portions.
- Heat a non-stick frying pan over medium heat. You can use several pans simultaneously to help speed up the process.
- Each msemen maamer now needs to be flattend with oiled hands until nearly double in size. Start with the dough parcel you folded first and in the order you prepared them in. Be careful to ensure that the stuffing doesn’t break through the dough surface.
- Fry the msemen maamer, turning several times, until golden brown.
- Transfer the fried msemen to a wire rack.
- Serve while still warm – best eaten on the same day.