Anotheradvise for the cakes and breadsin general: Ifthe cooking timeis overand you noticedthat the surfacebegins to
place a piece of aluminum foil overand continue cooking, as I did forthis Panettone bread.
I present you a recipe of Mhencha a la pastille. Pastille (clic) as most of you knows, is a Moroccan culinary
specialty, a kind of puff pastry, with onion, pigeons
( chicken or seafood), parsley, coriander, egg and almonds,
mixture of sweet and salty food perfumed with cinnamon.
Mhencha are made with a normal dough of Msemen (clic),
stuffed with salty and sweet mixture of pastille, called Daghmira.
An easy variation especially for those who have difficulties
finding sheets of pastille.
but I have a big
stock of recipes which are waiting to be posted.
I invite you to watch the video at the end of the artcile
Honestly it is my favorite bread especially during the month of Ramadan, I like eating it with our
Moroccan soup Harira which you will find HERE, accompanied with dates and ChebbakiyaHERE.
As you see in the picture, the color of this bread is gold,
it is made with fine semolina.
It's very important to let the bread rest
minutes before flattening
And of course, let rise.
The difference between a normal Morrocan BreadHERE and this bread " Matlou3 ", it is the mode
of cooking, this can be made two ways, either in the oven at home or with the traditionel oven, matlou3 is roasted as you will see in the video.