Moroccan Cheese Msemen

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm water and oil and Knead about 8–10 minutes, until the dough is smooth.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 1 hour in a warm place, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Pastry Filling

1. 4
   In a bowl, mix the Bulgarian cheese and yellow cheese.

   Bowl

To assemble

1. 5
   Roll the dough into of equal size balls, and roll each one into a round thin on an oiled surface.

   Rolling pin
2. 6
   Scatter the filling over each round, fold all four sides in to make a square.

   💡Folding and rolling dough spread with butter creates layers: over the heat the butter separates them, and the malawach comes out flaky.
3. 7
   Dust each msemen with the semolina and gently roll it out again into a thin round.

   Rolling pin
4. 8
   Heat a heavy pan over medium-high heat, without oil.

   ⚙ Greased Flat PanStoveFrying pan
5. 9
   Place each msemen in the dry skillet and cook 3–4 minutes per side, until golden.

   StoveFrying pan