Flatbread... filled and crispy; a very suitable lunch to take to work!!

 

Msemen au Khlii combines two delicious staples of Moroccan cuisine: Msemen, a flaky, layered flatbread, and Khlii, Moroccan dried and preserved meat often made with beef or lamb. This dish is usually enjoyed as a savory breakfast or snack, packed with deep, robust flavors. Here’s how you can make Msemen au Khlii.

Here’s a recipe for Msemen au Khlii cooked in the oven, which gives the traditional msemen a different texture and a unique way to enjoy Khlii (preserved Moroccan meat). Drain in a colander.

This delicious Moroccan stuffed flatbread with a flaky, layered texture and a savory filling. It’s perfect as a snack, appetizer, or part of a meal. Here’s how to make it:

 This is what looks like khlii :Khlii is an ingredient that you can incorporate into several recipes. It's traditionally prepared by the long, slow simmering of a cured, dried meat called gueddid.

Ingredients:

For the Msemen dough:

• 4 cups all-purpose flour
• 1 cup fine semolina (semolina flour)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 table spoon of softened butter (leaving it in the room temperature until it softens)
• 4 grammes of baking powder
• 1/2 teaspoon dry yeast (optional for a slightly puffier msemen); if you prefer it crispy no need of it.
• 1 1/2 cups warm water (adjust as needed)
• 1/4 cup melted butter.
• 1 large egg
• 1 teaspoon vinegar
• 1/4 cup vegetable oil (for shaping)

 

For the Khli3:

• 1/2 cup Khli3 (dried, preserved meat, cut into small pieces)*
• 2 tablespoons olive oil (optional if you want extra richness)
• *You can find khli3 at specialty Moroccan stores or make it at home, but the recipe for Khli3 itself is not complex. It involves marinating and drying meat with spices under the sun.
• For the filling (optional for added richness):
• 1/4 cup grated cheese (optional, to melt inside the msemen for a cheesy twist)
• ½ cup ricotta cheese.
• 1 tablespoon chopped parsley (optional for freshness)

Instructions:

1. Prepare the Msemen dough:

• In a large mixing bowl, combine the flour, semolina, salt, sugar, baking powder; the egg; and yeast (if using). Mix well.
• Gradually add warm water while mixing to form a smooth, elastic dough. Knead the dough for about 10 minutes, until soft and smooth. If the dough is sticky, add a little flour. Set aside for an hour if not using yeast.
• After one hour:
• Divide the dough into small balls, about the size of a golf ball. Coat each ball lightly with oil and place them Place them on a greased tray, brush the tops with oil, cover with a clean cloth, and let them rest for at least 15-20 minutes.

 2. Shape the Msemen:

• Take one ball of dough and flatten it with your oiled hands on a clean, flat surface. Stretch it out gently, as thin as possible without tearing, into a large, nearly transparent square or circle.
• Place a few pieces of khli3 in the center, pressing gently into the dough. If you’re adding cheese and parsley, sprinkle them over the khli3 before folding.
• Drizzle with melted butter and sprinkle a small amount of fine semolina over the stretched dough (this helps create the flaky layers).
• Fold the dough into thirds like a letter, then fold the sides again to make a square shape brushing each layer with a mixture of melted butter and oil as you fold.(see picture bellow)

• Let the square rest while you repeat with the other dough balls.
• Take each msemen square and flatten it again slightly.

4. Cook the Msemen:

•  Preheat your oven to 375°F (190°C).
•  Place on the Baking Sheet:
• Transfer the folded msemen square to the prepared baking sheet. . Brush the tops with a little melted butter or oil for a golden finish. (Or you can use egg mixed with vinegar and a little water for brilliance) and sprinkle poppy seeds on the top.
• Repeat with the remaining dough balls, leaving a small gap between each msemen square on the tray.
•  Bake the Msemen:Place the tray in the oven and bake for 12-15 minutes, or until golden brown and slightly puffed.
• Flip the msemen halfway through to ensure even browning on both sides.
• Once baked, remove from the oven and brush with a little melted butter for extra flavor and shine (optional).

Tips and tricks:

**You can use a frying pan instead of:

• Heat a large frying pan or griddle over medium heat and lightly grease with butter or oil.
• Cook each msemen for about 2-3 minutes on each side, until golden and crispy. Press down with a spatula to ensure even cooking, especially in the center.
• The msemen should be flaky, crisp on the outside, and tender inside, with the flavorful khli3 filling.
• You can try thie recipe (if you don’t have khlii) using ground meat with onions and parsley;  
•  250 grams (about 1/2 pound) ground beef or lamb
•  1 small onion, finely chopped
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onions, and sauté until the onions are soft and translucent.
• Add the ground meat, Add the spices salt and black pepper; breaking it up with a spoon, and cook a little; let it juicy not until browned stirring to combine.
•  Stir in the chopped parsley and cilantro, and remove from heat. Allow the filling to cool.

5. Serve:

• Serve your Msemen with Khli3 warm, alongside mint tea or a light salad. The savory-salty flavor of khli3 usually stands best on its own.

Enjoy this delightful Moroccan dish, which brings together the buttery layers of msemen and the rich, preserved taste of khli3 for a comforting meal.