Cooking Moroccan Style

Cooking in Morocco is done with care. I certainly have eaten well while I have been here; tajin, couscous, pastilles and the delicious fruit plates.   At breakfast we have often eaten a pancake like bread called Malaoui.  Malaoui is fried like a pancake. Traditional Malaoui is prepared with two different types of flour, white and yellow.  The woman I watched prepare the Malaoui did not use measuring cups, she used her eyes and hands to determine if she used the right amounts of each ingredient.  To start, the two different types of flour were combined in a large bowl.  Next came the yeast and salt.  Next she moved the dry ingredients and created a circle in the center.  She then poured a small stream of water into it.  She then began folding down the sides into the water.  More water was added and then the kneading began. She explained that the dough would need to be kneaded for approximately 10 minutes, this would activate the gluten and make the mixture starchy.  Next she added a mixture of butter and oil.  The dough was kneaded again.  More yellow flour was added and salt too.  Moroccans sure do love salt. Once she felt the dough was kneaded to the appropriate consistency,  she began to separate it into small dough balls.  She made about 15 small balls of dough.  Next each dough ball was kneaded and flattened.  Finally it was time to head to the stove to place the dough on the skillet.  The dough was flattened and sautéed on each side until it is crispy.  The whole process took about 20 minutes. Malaoui is served warm with mint tea.

لصحتكTo your health

 The Traveling Educator