M'samen

[amina_imen]

Ingredients:


* 1 kg of fine semolina

* 1 teaspoon of salt

* tepid water

*Oil


Preparation:


Make a well in the centre of the semolina, there put the salt and add the water little by little while kneading energetically until getting a very smooth dough. With hands oiled lightly, divide the dough into balls of the size of a tangerine and arrange them on an oiled surface.

Ouff we are halfway through

Spread out the balls one by one with the palm of an oiled hand stretching the dough mildly in all the senses until it is very thin. Fold back the 4 sides in to get a square of 8 cm.

Gild them on the 2 faces in an oiled stove and serve with honey or sugar or without.

We can also stuff them before bending and cooking them, for example with crushed almonds and sugar, but also with a mixture of onion, parsley, pieces of meat and spices, or with a mixture of onion, tomatoe and spices ~ the latter called M'hadjeb.




[Edited by amina_imen on 18th January 2005 at 13:25]

[amina_imen]

Ingredients:


* 1 tablespoon green Chinese tea

* 1 big handful of fresh mint

* Sugar

* Water


Preparation:


Pour a bit of boiling water into the teapot, rinse and throw water away. Add tea, rince with little boiling water and throw away (to remove the bitter taste). Add a big handful of fresh mint (the bigger the pot, the more mint you need) and sugar to taste (~3 tablespoons). Fill the teapot to the brim with boiling water.

Pour out into a glass several times to mix the tea, pour from a good height to aid mixing.

Allow to steep, covered, for about 5 minutes. Taste to see if it is sweet enough. Strain into small glasses.

[You can put the teapot over a medium to medium-high heat for a couple of minutes if you prefer a strong taste.]

Note: The technique of pouring the tea is almost as crucial as the quality of the tea used. All teapots have long, curved pouring spouts to allow the tea to be poured into even the tiniest of glasses from a height of half a metre or more. Practice is definitely advised before trying this with your guests

[HOUDA-K]

Sunhanna Allah, we call them Milwi in Morocco, oh and Mint Tea ~ wicked

I love them when you cram in the mined meat with kazbore/ madnousse and rase el hanout .




[Edited by HOUDA-K on 18th January 2005 at 14:35]

[amina_imen]

Interesting, Melwi actually is something else in Algeria.
Also made with semolina but a bit more complicated; I'll post the recipe one day if I get some patience lol.

[kerbacs2]

we call them "Mhajeb" in my region, they can be stuffed and eaten as sandwitchs or left and taken with hot drink.
Also they they are different from something which is literally optimal for "tthey" it`s called "leftat".

[HOUDA-K]

Originally posted by amina_imen
Interesting, Melwi actually is something else in Algeria.
Also made with semolina but a bit more complicated; I'll post the recipe one day if I get some patience lol.

Oh really !

I can’t wait for the recipe and the picture of the Algerian Milwii. 3T will have a field day with the pictures ~ LOL

[amina_imen]

M'hadjeb are the stuffed version in the whole of Algeria.
M'samen is the plain version, do you have something similar?