Cheese msemen
Flaky semolina and flour flatbreads filled with fresh cheese.
Active time1 h
Cooking25 min
Total1 h 30 minResting : 20 min
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Ingredients
- 250 g fresh cheese
- 300 ml water
- 400 g wheat flour
- 50 ml olive oil
- 5 g salt
- 100 g dry fine wheat semolina
Preparation
Mix the flour, semolina and salt. Gradually pour in the 300 ml of water, then knead for 10 minutes to make a soft dough. Divide into 8 balls, coat with some of the oil and leave to rest, covered, for 20 minutes.
300 ml water400 g wheat flour50 ml olive oil5 g salt100 g dry fine wheat semolina- mixing bowl
On an oiled work surface, stretch a ball into a thin rectangle using your hands. Spread an eighth of the cheese in the centre, then fold in the sides and ends to form a square. Repeat with the remaining balls.
250 g fresh cheese- work surface
Heat a large frying pan over a medium heat. Cook the msemen two at a time for 3 minutes on each side, using the remaining oil to lightly grease the pan. Serve hot.
- frying pan
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration