Pea Sized Lump Throat

M'semen Moroccan returning from Marrakech

Thank you for your emails and comments, we were well on their one week in Marrakech (in the absence of Egypt, where of course we canceled our trip ...). out of the cold made us the greatest good. (it's snowing again today - 5) Marrakech is a beautiful city, rich colors, scents ... the kitchen I do not even speak, it is a marvel ...



Instead I opted for a tagine recipe for Moroccan m'semen pancakes we ate with great pleasure next to the Jemaa El Fna. This place comes alive at night with snake charmers, street performers and so many stalls where you can eat skewers of grilled merguez, snails ... What I particularly like is the mix of tourists and Marrakchis (inhabitants of Marrakech), odors that escape the folklore that one can find late at night ... the animation prevailing there.

for twenty pancakes:


500 g flour 50 g melted butter
1 / 4 liter of warm water
2 tbsp groundnut oil
1 / 4 coffee
yeast 1 / 2 teaspoon salt

Pour the flour into the bowl. Add yeast, salt and warm water. Knead together for around 15 minutes, until dough is firm and elastic (add a little water if necessary).

Form balls of dough with a diameter of 12 centimeters around and let stand 15 minutes. Roll out each ball with a rolling pin on a lightly coated with oil / butter. Shape into rectangles approximately 30cm on 20cm (dough is very thin). The fold in half widthwise and divide this rectangle into three squares. Fold the two square side on the central square. Flatten pastry squares obtained with the palm of the hand. Coat each square with melted butter and oil.

Cook each pancake on both sides for 10 to 15 minutes in a well-oiled pan (butter / oil). Serve these pancakes with warm honey.

I made this recipe on the forum supertoinette