Explore the Moroccan Meloui, a laminated pancake that weaves tradition and modern simplicity. Discover the delicate dance of precision and magic in its ingredients. Our streamlined recipe unveils a current rolling method for this culinary symphony. With crucial elements and steps, bring the harmony of Meloui to your plate.

The Essence of Tradition: Meloui Unveiled

In Morocco’s rich culinary tapestry, the delicate marvel known as Moroccan meloui or malawi takes center stage, a name derived from the Arabic word for “rolled.” These laminated pancakes, reminiscent of crepes, gracefully adorn stovetops, revealing a dance where precision yields layers that gracefully unravel, a testament to artisanal creation.

Magic in the Streets and Homes: Meloui’s Culinary Presence

Found both on the bustling streets of Morocco and within the heart of home kitchens, meloui’s true magic lies in the interplay of variables—butter, oil, and the careful selection of flour. The recommended blend, featuring semolina and whole wheat flour, orchestrates a symphony of slightly crispy exteriors and chewy interiors, a delicate balance that delights discerning palates.

Guiding Flour Paths and Shaping Evolution: Meloui’s Culinary Symphony

Embarking on the labyrinth of flour choices, the guiding principle is the embrace of semolina, whether fine semolina (smida rqiqa) or enchanting durum flour (finot). This dance of ratios suggests semolina claims half of the total flour volume, setting the stage for a harmonious culinary performance.

In the realm of shaping, where the magic of meloui transcends mere ingredients, a recent revelation simplifies the process. No longer a laborious dance of laminating long, narrow strips of dough, it now involves rolling a flattened square like a rug. Encasing it within another square, this technique creates a thick, multi-layered roll ready to be sliced, a culinary symphony simplified, a dance of flavors made accessible.

Moroccan Meloui Recipe: Preparing Method

Discover the simplicity of making round laminated Moroccan pancakes with a modern rolling method, requiring less space and resting time. Key ingredients like semolina or durum flour, a hint of yeast, and optional whole wheat flour contribute to the traditional flavor and texture.

Ingredients of the Moroccan Meloui Recipe

For Making the Dough

– 2 cups fine semolina or durum flour

– 1 1/2 cups white flour (bread flour or high gluten preferred)

– 1/2 cup whole wheat flour (can substitute with white flour)

– 2 teaspoons sugar

– 2 teaspoons salt

– 1/4 teaspoon dry yeast

– 1 1/2 cups warm water (approx.)

For Shaping the Meloui

– 1 cup vegetable oil (approx.)

– 1/2 cup unsalted butter, softened (approx.)

– 1/2 cup fine semolina (approx.)

Preparing the Moroccan Meloui Recipe:

Make the Meloui Dough:

1. Combine flours, salt, and yeast; add water and mix into a soft, kneadable dough.

2. Knead by hand or with a stand mixer for 10 minutes (or 5 minutes with a hook attachment).

3. Divide into 16 balls, oil, cover, and let rest for 20 to 30 minutes.

Shape the Meloui:

1. Set up a workspace with oiled tray, oil, soft butter, and semolina.

2. Oil the surface, flatten dough into thin squares, add butter and semolina.

3. Roll the dough as for cinnamon rolls, creating a laminated roll.

4. Cut into 8 slices and repeat with remaining dough.

Cook the Meloui:

1. Heat a griddle or pans, flatten and cook rolls until golden and crispy.

2. Continue in batches until all meloui are cooked, avoiding high heat.

Serving and Storing:

1. Serve warm with butter, honey, jam, or soft cheese.

2. Store cooled meloui in the freezer for up to two months.

3. Reheat (thawed or frozen) in a pan on the stove or in a preheated oven.

Notes:

Fine semolina for a slightly coarser texture; roll layers tightly to prevent separation during cooking.