On this episode of Breakfast for Dinner, we're taking a look at a traditional Moroccan breakfast by making 5 dishes, including 2 different breads. We'll also make Balboula which is a Moroccan barley porridge and some khlea eggs.
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0:00 Intro
0:46 Perfect Moroccan Green Tea
2:16 Balboula Barley Couscous porridge
4:39 Baghrir Moroccan Pancakes
7:01 Assorted breakfast platter
8:41 Msemen Flaky flatbread
13:05 Khlea Eggs
14:26 Outro
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Balboula:
200g (1 cup) Barley Semolina/Barley Couscous/Tchicha
750ml Milk
500ml Water
1 Tbsp Olive Oil
1/4 Tsp salt
Honey or Thyme for topping
Baghrir:
200g Fine Semolina
50g All Purpose Flour
1/2 Tbsp Instant Yeast
1 Tsp Sugar
1 Tsp Baking Powder
1/2 Tsp Salt
Platter:
Salty Black Olives
Laughing cow cheese
Goats cheese
Honey
Strawberry or seasonal jam
Msemen:
150g Fine Semolina
150g All Purpose Flour
75g Butter
170ml Water
1/2 Tsp salt
Vegetable oil
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Directions:
To make the Balboula:
1- Add your barley couscous to a bowl and top with loads of water, then wash thoroughly three times until the water remains mostly clear
2- Drain the couscous and add to a pot with the water. Bring to a boil, then add the olive oil, and turn the heat to medium
3- Cover with a lid and cook for 5-20 minutes. Once the liquid is absorbed, add in the milk, and cook for 10-15 minutes stirring frequently to prevent burning
4- Add the salt, then serve. Fill a bowl with the balboula, then top with olive oil, followed by honey or thyme
To make the Baghrir:
1- Add all the ingredients except the baking powder to a food processor or blender
2- Mix together well, scraping down the sides of the bowl, then mix for a minute until the mixture is frothy and bubbly
3- Add the baking powder then set the mixture aside for 30 minutes to rest
4- To cook, heat a pan on medium high heat, then pour in a few tablespoons of water
5- Swirl this around, then toss out, and pour in a ladle of the batter
6- Cook this without flipping over, until the top surface completely dries out
7- Stack, and allow to rest until softened
To make the Msemen:
1- Add the Semolina, Flour and salt together then mix briefly, before adding the water and mixing into a rough dough ball
2- Once a rough ball forms, knead by hand for 5 minutes, or in a stand mixer for 3 minutes, until the dough ball becomes smooth and not sticky to the touch
3- Oil a bowl, and add the dough, then set this aside to rest for as long as possible. The longer the rest the easier this is to stretch
4- Once rested, cut the dough into 6 equal pieces, and shape into a square about 15X25cm or 2-3mm thick
5- Use your hands to stretch the dough outwards and double it in size
6- Sprinkle the entire top surface with melted butter and then semolina
7- Fold 1/3rd of the dough towards the center, then apply butter and semolina again, before folding the other side
8- Repeat steps 6,7 this time folding the top, to fold the dough into a square
9- Allow to rest for 15-20 minutes, then stretch out to double it in size
10- Preheat a pan over high heat, then add the bread. Cook for 4 minutes, flipping every minute, until well browned allover