Msemen Meloui, rkhakh, Rgag au Beurre or Smen
This Maghrebian specialty is very popular with us, as it is in Morocco, we can vary the shapes, recipes and tastes.
I've already suggested a similar recipe, the only difference being the presence of yeast in the previous one, to get a good, flaky matlouh (Algerian Galette).
In this version, the puff pastry is top-notch, giving the impression of eating a mille feuille, so fine and crisp is it.
To get this beautiful puff pastry, it's important to use good quality semolina and good butter, be generous and above all forget about dieting.
Ingredients :
500 g extra-fine high-quality semolina
100 g T45 flour
2 g baking yeast
6 g salt (1 teaspoon)
42 cl water (+ or-) at room temperature (quantities may vary from one semolina to another)
150 g butter or smen for the puff pastry + 10 cl oil to spread the sheets
Preparation:
1- Place the semolina, flour and salt in the bowl of a food processor, or in a bowl if making by hand, and mix.
2- Add the yeast in the center and the water little by little and knead at low speed to obtain an elastic, supple and smooth dough. Kneading should take at least 10 to 15 minutes in two or three stages.
3- Knead well, once for about 5 minutes, then cover the dough with cling film (cling film is important to prevent the dough from drying out). Then repeat the same operation twice, to obtain an elastic dough that spreads without tearing (this operation improves the dough's appearance and gives it more body).
4- Brush the dough with a little oil and shape into tangerine-sized balls. Cover again with cling film, this time to rest the dough. Rest for 30 minutes to 1 hour to give the dough more suppleness and elasticity.
5- Then oil the work surface, flatten the ball of dough finely and rub in a little of the butter-oil mixture.
6- Fold the dough into an envelope to form a rectangle, brush with fat between each operation and fold the rectangle again to form a sausage. Then roll the pastry into a spiral.
7- Place the spirals in an oiled tray and leave to rest for a further 15-20 minutes. Then flatten the spirals finely to form thin patties.
8- Cook in a smooth earthenware tagine or, failing that, in a crêpe pan. Cook over medium heat on both sides, turning regularly for even cooking.
