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Onion Msemen | Moroccan Stuffed Onion Flatbread

>>  Saturday, September 26, 2015


We are on the final day of Breakfasts across the countries and this last one really eluded me till the end. Though I cooked it the day before yesterday, I was sure I will have enough time to write about it and write in detail. 

It was one of the reasons why I have four posts for this flatbread. Out of all flatbreads that I have made, this was the most liked and voted. Everybody loved it so much.

The flatbread was crispy, yet soft and flaky too. 

Though I had planned on writing so much, I am drained of energy to write anything beyond this. I adapted from this and this.

and finally the Onion stuffed Msemen for the elders.

I hope you enjoyed all the dishes that were cooked as part of the Buffet on Table. Come back on Monday for a new topic!







Onion Msemen

Follow the steps to make the Rghaif, Moroccan Pastry Dough.

Then once it rested, divide into equal balls. 

Proceed to make msemen.

For folding and cooking the msemen:

Oil - 1 & 1/2 cups
Fine semolina - 1/2 cu[
Unsalted butter

For the Onion Stuffing:

Onions - 2 medium
Carrot, grated - 1 cup
Green Chilies - 2 medium
Cumin powder - 1/2 tsp
Turmeric powder a pinch
Red Chili powder - 3/4 tsp
Oil for cooking

How to make the Stuffing:

Chip the onions really fine. Heat a pan with oil, saute the onions along with finely chopped green chilies. 

Then add the grated carrot, simmer and add salt and spice powders. Let it cook till soft and keep it aside.

How to make the Onion Msemen

Once the Rghaif is rested and ready, you can make both the plain and stuffed Msemen

For the folding and rolling out:

Dip your hands in oil and grease the surface of the rolling board. 

Roll out as thin as possible. Do with soft butter and sprinkle semolina all over. 

Place a spoonful of onion stuffing in the centre of the rolled out thin disc. spread it evenly and start covering it from the left and right to make the square disc.

First time we followed as instructed and used the rolling pin. The outer layer was really so thin that it got struck to the pin. 

You can see the difference in the step by step pictures. Next we patted it down as we do with Sweet Poli and the result was amazing. We still managed to keep the square shape intact and the msemen came out great.

Heat a tawa and cook this on both sides until it turns crispy and well cooked.

This can be eaten as such!


13 comments :

vaishali sabnani September 26, 2015 at 2:40 PM  

The stuffing for the bread sounds rather interesting...well finally this week is over and hopingly the next week will be less stressful.

Sapana Behl September 27, 2015 at 2:25 AM  

That onion filling sounds delicious.

Usha Rao September 27, 2015 at 4:17 AM  

Flavorful stuffing & a yummy looking pancake.

Usha Rao September 27, 2015 at 4:18 AM  

Love your menu for the buffet on table & looking forward to your last topic for thus BM.

Harini-Jaya R September 27, 2015 at 4:20 AM  

Love this version of the bread.

Nivedhanams Sowmya September 27, 2015 at 11:22 AM  

that is such an interesting stuffing... very nicely made valli!!

Sandhiya September 29, 2015 at 6:25 PM  

Filling looks yummy. Soft and delicious bread.Added to my todo list.

Srividhya September 29, 2015 at 7:49 PM  

Stuffed roti sounds delicious. Thanks a lot

Pavani N October 1, 2015 at 6:10 AM  

Stuffed roti made with semolina sounds interesting. Looks delicious.

Archana Potdar October 1, 2015 at 7:06 PM  

Sounds yum and thanks for the pat it down instructions. As it is you know my skill levels.

sneha datar October 2, 2015 at 4:38 PM  

I have eaten these awesome msemen, so soft and flaky.

Suma Gandlur October 9, 2015 at 8:10 PM  

Nice soft bread. That rolling out the stuffed bread step seems to be challenging and as you mentioned, reminded me of the police making process.
Enjoyed all your breakfast dishes.

The Pumpkin Farm November 17, 2015 at 6:27 PM  

i have a secret liking for onions - secret becoz my hubby doe not like it at all...so this recipe is more for me..

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