Msemen with Amlou

Ingredients

What you’ll need

• Msemen Dough
• 2 cups flour
• 2 cups fine semolina
• 1 tsp salt
• 1/4 tsp dry yeast
• 1.5 cups warm water
• Melted butter mixed with vegetable oil (for laminating)
• extra semolina (for dusting)
• Amlou Dip
• 2 cups raw almonds
• 1/2 cup culinary toasted argan oil
• 1/3 cup honey
• a pinch of salt

Method

How it comes together

1. 1

   Make Amlou: Roast almonds at 350°F (175°C) for 12-15 minutes. Cool and grind in a blender to a smooth paste. Drizzle in argan oil, honey, and salt while blending until creamy and slightly runny.

2. 2

   Make Dough: Knead flour, semolina, salt, yeast, and warm water for 10-12 minutes. Divide into balls, oil, and rest covered for 15 minutes.

3. 3

   Fold: Flatten one ball into a paper-thin circle. Brush with butter-oil, dust with semolina, and fold into thirds to form a rectangle. Brush again, sprinkle semolina, and fold into thirds to make a square. Repeat and rest all squares for 10 minutes.

4. 4

   Cook Msemen: Heat a skillet to 375°F (190°C). Flatten a square to 6x6 inches. Cook for 2 minutes on the first side until puffed, flip, brush with oil, and cook for another 2 minutes until golden-brown and crispy. Serve hot with Amlou.