Tunisian · Appetizers
Msemmen
The traditional Tunisian way to prepare thin msemmen leaves used in brik.
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Prep 40 min
Cook 30 min
Total 70 min
Servings ورقة
02
Method
- 01 Fine semolina is placed in a bowl with salt, and about 100 ml of water is poured over it.
- 02 The mixture is kneaded by hand constantly until the dough is formed, then gradually watered while continuing to knead until it becomes soft and sticky without being liquid.
- 03 The dough is covered and left to rest for about half an hour.
- 04 A copper plate or a smooth cooking surface is heated over regular heat, and the hand is moistened with cold water and a small piece of dough is taken.
- 05 The dough is quickly rolled over the hot surface without leaving it detached from the hand, until a thin round sheet is formed.
- 06 When the sheet dries, its edge is separated with a knife and gently lifted and spread on a damp cloth. The process is repeated until the dough is finished.
Notes
Source: «Omk Sannafa» book by Muhammad Kuoki, p 76. The original method requires a copper plate and regular heat. The steps were rephrased for clarification.