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Braun JB9040BK TriForce Pro Power Blender 1600W, 68oz, iTexture Control

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Meloui (Moroccan rolled crepes)

Meloui are a Moroccan semolina pastry commonly eaten for breakfast or as a snack, served warm with a butter-honey syrup, cheese, jam, or other spreads. Layers of butter interspersed between layers of semolina dough make these pastries chewy, crispy, and delicious.

To make meloui, a small amount of dough is rolled out, spread with butter, folded, rolled up, and flattened. This recipe includes two different ways of shaping them--use whichever you find easiest!

Recipe under the cut!

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Makes 16-18 small meloui. INGREDIENTS: For the dough:

2 cups (315g) semolina flour (from a halal market--a brand such as Baraka or Ziyaad. 00 pasta flour will also work, but the texture will be a bit different)

2 cups (240g) bread flour, or all-purpose flour

2 tsp sugar

2 tsp salt

1/4 tsp dry active yeast

About 1 1/2 cups (355ml) warm water

To shape:

1/2 cup neutral oil

1 stick (1/2 cup) vegan margarine, softened

Additional semolina flour

INSTRUCTIONS: 1. Combine flours, salt, sugar, and yeast in a large bowl. Add water until the flour comes together into a smooth, non-sticky dough: you may need more or less than 1 1/2 cup. 2. Knead for about 10 minutes until dough is pliable and elastic. 3. Oil a large baking sheet. WIth oiled hands, divide the dough into 16-18 smooth balls about the size of small plums. You can do this by pinching and squeezing off a corner of the dough between your first finger and thumb to create a ball without seams. 4. Cover the dough balls and allow to rest for 30 minutes. Meloui can be shaped in two ways. I find the traditional way easier and think that it yields better results—the interior itexture is smoother, and the meloui can be unraveled starting at one end and finishing in the center. However, some people find the 'new' way easier. I've described both methods below.

To shape traditionally: 1. Generously oil a clean countertop or other large work surface. With oiled hands, flatten and stretch a ball of dough on your surface until it is thin enough to be slightly transparent. I find it useful to drag the heel or edge of my hand outwards repeatedly over the circle of dough.

2. Spread about 1/2 Tbsp of the margarine across the surface of the dough, then sprinkle it with semolina flour.

3. Fold the dough into thirds lengthwise like an envelope; then fold it the same way again, in the same direction.

4. Roll the dough up like a carpet, starting from one end and continuing until you have a thick disk of dough. Set aside on an oiled tray and repeat steps 1-4 with the other balls of dough. Allow to rest, covered, for 20 minutes.

To shape the alternative way:

1. Generously oil a clean countertop or other large work surface. With oiled hands, flatten and stretch a ball of dough on your surface into a rectangle that is thin enough to be slightly transparent. I find it useful to drag the heel or edge of my hand outwards repeatedly over the dough.

2. Spread about 1/2 Tbsp of the margarine across the surface of the dough, then sprinkle it with semolina flour.

3. Roll the rectangle of dough up lengthwise to create a long, thin tube, rolling towards you as though you were shaping cinnamon rolls. Make sure to keep your roll as tight as possible.

4. Repeat steps 1-2 with another ball of dough. Lay your roll from step 3 on top of the new rectangle of dough, at the top edge, and roll downwards towards you to wrap the initial roll within the new one.

5. Repeat steps 1-4, rolling each new rectangle of dough around the previous roll, until you've used up half your balls of dough. At this point, start over to make a new roll and continue until you've used up all your dough.

6. With a sharp knife, cut each roll lengthwise into 8 even slices. Place disks cut-side up on an oiled tray and allow to rest, covered, for 20 minutes.

To cook:

1. Heat one or two large frying pans on medium for several minutes.

2. Starting with the disk you shaped first, flatten the dough with your hands, or the bottom of a plate or something else with a flat surface. Flatten as many disks of dough as your pan will fit.

3. Cook for several minutes, turning over multiple times, until golden brown and crispy on both sides. Set aside to cool. Continue flattening and cooking meloui in batches.

Meloui are traditionally served in a syrup made of half butter and half honey (just simmer them together in a small pan for a few minutes). They can also be served with jam, spreadable cheeses, or whatever else you like.

Meloui may be frozen for later consumption and reheated in a dry pan.

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