Book publication countdown is starting soon, by soon, I mean NEXT WEEK. Is it too early? When is it socially acceptable to start counting down the days to “an important event”? Casablanca will be out in the world in 10 weeks (but who’s counting?) and I will NOT stay calm. Did you know that you can now preview the book on amazon? There are about 10 recipes for you to see so you can have a feel of the book! If you live in the UK, please, please don’t forget to preorder your copy. And for my friends in the US, Canada, Australia, Germany, Holland and Spain, hang on with me, I will announce the publication dates for your countries ASAP.
How have you been and what’s new with you? It’s been freezing in London but it’s OK, I love to wrap myself up in layers of clothes so I don’t really mind. Plus, we are off to Morocco in about a month and I know I will soon be able to soak in some energizing sun. This time, we finally decided to say NO to my mom (she can be very convincing) and do a little bit of travelling across Morocco. There are so many places I have been wanting to show Zayd and after 6 years, it’s time we stopped spending our entire Moroccan holidays at my parents’. We’re going to Fez, Ifrane, Chefchaouen and Tangier. Do you have any recommendations for Chefchaouen and Tangier? I haven’t been there for so long!
So this recipe… it’s a nice and cozy combination of all things Moroccan wrapped together for your taste buds to enjoy! If you don’t have msemen or are too lazy to make it, use any kind of bread you can wrap your fillings with.
Ras El Hanout Sweet Potato + Feta, Mint and Preserved Lemon Msemen Wrap
- 150 gr plain flour and more for kneading
- 150 gr semolina flour and more for flouring
- ½ teaspoon salt
- 120 to 170 ml lukewarm water
- 4 tablespoons vegetable oil, divided and more for drizzling
- 20 gr melted butter
• In a large bowl mix all the flours, salt, 120 ml water and 2 tablespoons vegetable oil to form a dough. If the mixture is too dry and you can’t form a dough, add a couple tablespoons of water bit by bit. Make sure you don’t add too much water to the dough because it will make your dough very sticky and you won't be able to knead it. If that happens, add a bit of flour. When your dough is nicely done, lightly flour a worktop and knead for 15 minutes until light and soft.
• Once your dough is ready, divide it in 5 balls and transfer them on a tray. Lightly drizzle the balls with vegetable oil, cover with cling film and leave for 30 minutes in a warm place. After 30 minutes, mix the melted butter and 2 tablespoons vegetable oil in a small bowl.
• Transfer a ball of dough on a worktop, flatten it lightly and pour about a teaspoon of melted butter and vegetable oil mixture on top. Using your hands, flatten the dough as thin as you can to make a circle or a square without damaging it. You will have to be quick for this process otherwise the dough will dry out and you might damage it.
• Fold each side of the dough vertically and then horizontally towards the center to make a square (the size of the palm of your hand). Place the folded msemen on a greased surface and cover with a cloth or a cling film. Repeat the same process until you have folded all the dough balls.
• Lightly oil and preheat a large non-stick pan over medium-high heat. Transfer a folded msemen on a worktop, pour another teaspoon of butter and vegetable oil mixture on top and flatten it using your hands to about 0.7 cm thick (and large enough to fit the pan). Gently place the flattened msemen in the a warm pan and cook on each side turning several times until golden.
Ras El Hanout Sweet Potato + Feta, Mint and Preserved Lemon Filling
- 500 gr sweet potatoes, peeled and cut int0 2 cm chunks
- 2 onions, sliced (400 gr)
- Zest of a lemon
- 2 tablespoons lemon juice
- 1½ teaspoon ras el hanout
- 1 teaspoon salt, ore more to taste
- 200 gr feta, crumbled
- 2 tablespoons chopped preserved lemon
- 1 tablespoon dried mint
- 1 garlic clove, finely chopped
- A handful toasted pine nuts
- Rocket or salad leaves, to serve
• Preheat the oven to 180 C (350 F). In a roasting tin, place the sweet potatoes, onions, lemon zest, lemon juice, ras el hanout and salt. Toss to combine all the ingredients and transfer in the oven for 35 minutes or until soft and cooked through. Give the tin a good stir halfway through cooking.
• Meanwhile, in a small bowl combine the feta, preserved lemon, mint and garlic. Use a fork to combine and place in the fridge until ready to assemble your msemen wraps.
• To assemble, place some sweet potato chunks on a msemen, top with feta and pine nuts and roll to make a wrap. Serve with rocket or salad leaves if desired.