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@riviuzakka: #larocheposay

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Saturday 26 September 2026 13:19:00 GMT
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EASY BEEF CHEESE MSMEN (MOROCCAN PAN BREAD) #food #Recipe #beef #msmen #cheese DOUGH 450 g all-purpose flour 6 g baking powder 7 g salt (1⅙ tsp) 12 g honey 200 ml water 75 ml milk BEEF MIX 100 g yellow onion (1 onion) 50 g red bell pepper (¼ pepper) 10 g fresh parsley 425 g ground beef 4 g salt (⅔ tsp) 3 g ground cumin (1 tsp) 2 g garlic powder (⅔ tsp) 3 g paprika (1 tsp) 2 g cayenne pepper (⅔ tsp) 3 g ras el hanout (1 tsp) 25 ml olive oil EXTRA cheddar cheese slices of young (mild) cheese Put the flour and baking powder in a large bowl and mix well. Add the salt, honey, water, and milk. Knead for 10–12 minutes until smooth. Cover the dough and let it rest for 30 minutes. Peel the onion and roughly chop it together with the bell pepper. Place the onion, pepper, and parsley in a food processor and pulse until coarsely chopped (not too fine). Place the ground beef in a bowl and add the vegetable mixture, salt, cumin, garlic powder, paprika, cayenne pepper, ras el hanout, and olive oil. Mix until combined. Divide the dough into 10 equal pieces of about 75 g each and shape them into balls. Lightly grease your hands with oil. Flatten a dough ball on an oiled work surface. Cover and let rest for another 30 minutes. Grease your work surface again with oil (about 15 ml per msemen). Using your fingertips, spread the dough from the center outward into a paper-thin sheet of about 38 × 33 cm. Oil your hands as needed to prevent tearing. Using a pizza cutter, make 4 small cuts along the edges so the dough folds more easily. Place a slice of cheddar in the center. Spread a portion of the meat mixture on top and place a slice of cheese over it. Fold the dough over in sections (from left to right) into a compact parcel. Place the filled meat msmen on a greased baking tray. Heat a frying pan over medium-high heat with a little oil. Fry the filled msmen on both sides until golden brown and cooked through. Tips Always work with oil, never flour, when stretching the dough. Flour makes the dough dry and fragile. Chop the vegetables coarsely, not into a purée, otherwise the filling becomes too watery during cooking. If needed, squeeze out excess moisture from the vegetable mixture. Don’t place the cheese all the way to the edges. Cheddar on the bottom and young cheese on top is the perfect balance of flavor and stretch. Use cheese slices, not grated cheese. Small tears in the dough? No stress—the overlapping folds will fix that. Preparation Time Making & kneading the dough: 15 minutes Dough resting time (2 × 30 min): 60 minutes Filling & shaping: 25–30 minutes Frying: 15–20 minutes
EASY BEEF CHEESE MSMEN (MOROCCAN PAN BREAD) #food #Recipe #beef #msmen #cheese DOUGH 450 g all-purpose flour 6 g baking powder 7 g salt (1⅙ tsp) 12 g honey 200 ml water 75 ml milk BEEF MIX 100 g yellow onion (1 onion) 50 g red bell pepper (¼ pepper) 10 g fresh parsley 425 g ground beef 4 g salt (⅔ tsp) 3 g ground cumin (1 tsp) 2 g garlic powder (⅔ tsp) 3 g paprika (1 tsp) 2 g cayenne pepper (⅔ tsp) 3 g ras el hanout (1 tsp) 25 ml olive oil EXTRA cheddar cheese slices of young (mild) cheese Put the flour and baking powder in a large bowl and mix well. Add the salt, honey, water, and milk. Knead for 10–12 minutes until smooth. Cover the dough and let it rest for 30 minutes. Peel the onion and roughly chop it together with the bell pepper. Place the onion, pepper, and parsley in a food processor and pulse until coarsely chopped (not too fine). Place the ground beef in a bowl and add the vegetable mixture, salt, cumin, garlic powder, paprika, cayenne pepper, ras el hanout, and olive oil. Mix until combined. Divide the dough into 10 equal pieces of about 75 g each and shape them into balls. Lightly grease your hands with oil. Flatten a dough ball on an oiled work surface. Cover and let rest for another 30 minutes. Grease your work surface again with oil (about 15 ml per msemen). Using your fingertips, spread the dough from the center outward into a paper-thin sheet of about 38 × 33 cm. Oil your hands as needed to prevent tearing. Using a pizza cutter, make 4 small cuts along the edges so the dough folds more easily. Place a slice of cheddar in the center. Spread a portion of the meat mixture on top and place a slice of cheese over it. Fold the dough over in sections (from left to right) into a compact parcel. Place the filled meat msmen on a greased baking tray. Heat a frying pan over medium-high heat with a little oil. Fry the filled msmen on both sides until golden brown and cooked through. Tips Always work with oil, never flour, when stretching the dough. Flour makes the dough dry and fragile. Chop the vegetables coarsely, not into a purée, otherwise the filling becomes too watery during cooking. If needed, squeeze out excess moisture from the vegetable mixture. Don’t place the cheese all the way to the edges. Cheddar on the bottom and young cheese on top is the perfect balance of flavor and stretch. Use cheese slices, not grated cheese. Small tears in the dough? No stress—the overlapping folds will fix that. Preparation Time Making & kneading the dough: 15 minutes Dough resting time (2 × 30 min): 60 minutes Filling & shaping: 25–30 minutes Frying: 15–20 minutes

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