You can also make a Rghaif version by following the same method shown here. Rghaifs can take more filling and do not need to be heavily flattened. They can be served for lunch with a hot glass of Moroccan tea.
Since we are making Msemmens, we are going to pan-fry them instead of baking them.
This Moroccan stuffed pancake or laminated bread is freezer-friendly after pan-frying it. Just put them back in a hot oven (without thawing) or in a hot pan (after thawing) and you'll have them back to their glory.
Before we start with the recipe, I have to warn on the fact that all fillings for Rghaifs, Msemmens and Mlaouis should be left to cool and squeezed or reduced from any excess of liquid in order not to damage the dough.
Prep: 40 min - Cooking: 10 min + 3min/Msemmen
- 250 g of strong white flour
- 250 g of fine semolina flour (not the grits)
- 1/4 tsp of dried instant yeast
- 1 tsp of salt
- 450 g of ground turkey breast
- 50g of suet (fat around beef or lamb kidney), optional
- 1 small onion, grated
- 1 tbps of salt
- 1 tbsp of sweet paprika
- 1 tbsp of sweet red pepper paste (steam seedless red pepper and grind it)
- 1 tsp of cumin
- A pinch of cinnamon
- 1/2 tsp of cayenne or harissa to taste
- 1/2 tsp of black pepper
- A good pinch of Ras El hanout
- 2 tbsps of chopped parsley and coriander
- 1/2 tsp of dried oregano
- 1/2 tsp of dried garlic powder (or 1 grated garlic clove)
- 2 tbsps of olive oil
- 100 g of fine semolina flour
- 80 ml of vegetable oil
Make the kofta filling
Mix the ground turkey with all the spices, herbs and the grated onion. Work with your hands for about 2 minutes to combine. If you are going to grind the turkey yourself, it's better to do it with all the ingredients.
In a hot pan, add the oil, break the turkey kofta in small pieces while you are cooking it. Keep stirring and breaking kofta all the way until all is cooked and no juice is left.
Set aside to cool.
You do not need to cook anything at this stage as you may also fill Msemmen with a raw mix. It will cook as it pan-fries. You just need to do on fairly medium heat to low.
Make Msemmen dough
Prepare a Msemmen dough without the yeast following the standard recipe I posted here. Let the dough for 15 min (covered) before making dough balls.
Shape the turkey-filled Msemmens
Place the filling in the middle of the first flattened layer and shape as for Msemmen. Spread the filling around the centre of the flattened layer of dough.
Place the filled and slightly flattened square of Msemmen in another layer of flattened dough (see the part about coupled Msemmens in the same post). Slighly flatten the square.
Place all filled Msemmen in an oiled baking tray. Leave at least 15 cm around and between each one as we will flatten them further before pan-frying.
Pan-frying and serving
Pan-fry each Msemmen until nicely golden from both sides (top and bottom).
Serve warm with a hot glass of Moroccan tea.