Stranger Foods

MaghrebiHarissa beef msemen

Serves 6-8 | Prep 30 mins | Cook 30 mins

Pronounced miss-i-men, this flaky, buttery pancake can be found in different guises across North Africa and the Middle East. In Morocco, it is served with honey for breakfast, or found sizzling on hot plates in market stalls, stuffed with tomatoes or ground meat, like this version.

Source: Orange Blossom & Honey

Ingredients

Metric

Imperial

x0.5

For the dough

300 g plain flour, plus extra for dusting
60 g fine semolina flour
pinch salt
pinch sugar
¼ tsp dried yeast
200 ml warm water
5 tbsp olive oil, 2 for greasing and the rest for frying

For the filling

3 tbsp olive oil
1 red onion, finely chopped
½ red pepper, deseeded and finely chopped
200 g minced beef
2 cloves garlic, thinly sliced
1 tomato, finely chopped
1 tsp ground cumin
½ tsp paprika
1 tbsp harissa
Juice of ¼ lemon
Sea salt

For the harissa yogurt

150 g Greek yogurt
2 tbsp harissa

Instructions

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°F

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For the dough, use a fork to mix together the flour, semolina, salt, sugar and yeast in a mixing bowl. Make a well in the centre. Add about three-quarters of the water, and combine to form a dough, adding more water a tiny amount at a time, until you get a soft dough that’s not too wet or sticky. Tip onto a floured surface and knead until smooth and shiny. Place in a lightly oiled bowl, cover, and leave for in a warm, dry place to prove.
Meanwhile, heat 3 tablespoons of oil in a large pan over a high heat. Add the onion and pepper and stir-fry for , then add the beef and stir-fry for another . Add the garlic and stir-fry for more. Now add the tomato, cumin, paprika, a good pinch of salt and a splash of water. Cook for , or until the tomato has broken down. Stir in the harissa paste and lemon juice. Transfer to a bowl and leave to cool.
Divide the risen dough into 6-8 equal pieces. Roll into balls and place, spaced well apart, on a lightly oiled baking tray. Cover and leave for .
Take one of the dough balls and place on another oiled baking tray. Turning the dough as you go, use your hands to spread it out into a circle. Flip it over so both sides are well oiled and continue to push out until it forms a thin disc, about 15 cm in diameter. Spread a few tablespoons of the cooked mince down the centre, leaving space at the top and bottom. Fold in the sides and gently push down to seal. Now fold in the bottom and top edges, so that you have a square shape. Gently press down with your hands, turning as you go, until the square doubles in size. Repeat with the rest of the dough and filling.
Mix together the ingredients for the harissa yogurt and add some salt, then heat a tablespoon of the oil in a non-stick frying pan over a high heat and cook the msemen, two at a time, for about a minute each side, or until golden and crispy. Place on kitchen paper to absorb any excess oil. Slice in half and serve immediately with the yogurt.

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