Rolled pancakes

Original name : Mlaoui

Where Homemade
When Breakfast, Tea break, Snack food
Taste Sweet and salty, Salty
Price $ $ $
Where
Homemade
When
Breakfast, Tea break, Snack food
Taste
Sweet and salty, Salty
Price
$ $ $
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With wheat flour, we can make several Moroccan specialties. Here the "Mlaoui" : Puff patties with circular lamination. ("Mlaoui" can be translated as "the rolled")
Made of wheat flour, this Moroccan cakes specialty called 'Mlaoui' is a circular pastry that gives a delicious snack.
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In Morocco, there are a thousand and one recipes made with wheat including a wide variety of #cakes# that we consume almost every day for breakfast or snack.xa0Essential during special occasions and unavoidable when receiving guests, these small delights require however a minimum of preparation time and know-how.
To successfully make 'Mlaoui', the recipe is identical toxa0Classic cakesxa0just as the cooking which is done in a stove cast iron.xa0With regards to the technique, a ball of dough must be delicately spread out with the Palm of the hand until it becomes thin.xa0Then, fold the sides towards the middle to make a rectangle of dough.xa0Butter the rectangle and sprinkle it with semolina.xa0Then roll to form a cylinder.xa0Then you flatten the cylinder.xa0This technique, which is quite complicated to handle, allows us to obtain a spiral foliation.
On a heated and lightly oiled pan, Cook the patties by browning them on both sides.
The aroma which will fill your kitchen will give you a taste of what you'll enjoy!xa0Soft and crunchy at the same time, these rolled cakes should be served hot and they are even more delicious with a little butter and honey to make them a little sweeter.
About this dish
In the local culture - For everyday
Special occasion - Ramadan
How to eat it - By hand
Caloric valueHigh
Temperature - Hot
- Room temperature
Vegetarian
Allergy - Contains gluten (wheat)
Difficulty of preparationVery difficult
How to cook - In the pan
Cooked - Raw - Cooked
Components
  • Semolina
  • Oil
  • Salt
  • Flour
  • Butter
  • Water
  • Yeast
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