Meloui

If you have ever been to Morocco, you certainly ate Meloui for breakfast. Meloui is kind of a puff pastry that is similar to Indian Paratha and – depending on the region - is also called Msemmen. I read somewhere that Msemmen are usually angular and Meloui are round - but like my grandma, I call all types and shapes Meloui. I always thought it would take forever to make Meloui and I usually ducked out from making it myself. But actually, Meloui are very simple to make if you have a little time to spare. Plus, pulling out and folding the dough is very relaxing - at least for me. 😉 

Meloui are usually eaten for breakfast with honey, butter or olive oil (in my family also with Kiri or La Vache qui rit). In Brussels, I also got to know savory meloui. If you are ever in Brussels on a Sunday, you should go to the market at Gare du Midi and get a Meloui filled with olives, dried tomatoes and honey.  

If you prepare the Meloui for breakfast, they can be thicker and smaller, if you want to use them as a kind of wrap and fill them, then you should perpare them thinner and larger. 

For Meloui you need:  

Meloui

Difficulty: medium
servings

10

kcal

240

kcal
time

40

minutes

ingredients

  • For the dough
  • 200 g flour

  • 100 g semolina (durum wheat)

  • 1 tsp salt

  • 1 tsp dry yeast

  • 200 ml lukewarm water

  • For folding
  • 50 g butter

  • 8 tbsp olive oil

  • 50 g semolina (durum wheat)

Preparation

  • Mix all the ingredients together and knead the dough for a few minutes (by hand or with the kitchen machine) until the dough is smooth
  • Form egg-sized balls, oil them with a little olive oil and let them rest for about 15 minutes
  • In the meantime, melt the butter and mix it with the olive oil. Prepare a bowl of durum wheat semolina
  • Take a plate, oil it with the butter-oil mix and take a ball of dough. Press the dough with your hands into a flat square until it is paper-thin. Brush the dough with the oil and butter mixture and sprinkle semolina on the dough (this way the layers do not stick together).
  • Take the top side of the dough and fold it towards the center. Then take the lower side and place it over it so that you have three layers. Brush the dough with the oil-butter mixture and sprinkle with semolina.
  • Then fold the left side to the middle and put the right side on top, so that you have a square again. If you want to eat the Meloui with toppings for breakfast, press it flat gently so it gets a bit larger but the layers are not compressed too much.
  • If you want to use the Meloui as a wrap, you can make it thinner and bigger. Brush the finished Meloui with the oil-butter mixture and fry them on both sides in a hot pan until they are golden brown.

Recipe Video

Notes

  • As a vegan alternative, you can use vegan butter. 

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