I should be writing. Instead…dining out.

rhubarb pie lattice

The end of a week.

As far as I’m concerned, I’m retired…for the weekend, at least.

And we aimed for Gathering Together Farm for dinner.

Meanwhile, on the topic of eating and writing, here is a Bon Appetit article, 9 Authors on What They Eat While They Write.

 

I should be writing. Instead…Msemmen.

IMG_3118

Yes, that ‘M’ belongs there.

Depending on the web page you summon, it’s pronounced, _____

Algerian flatbread. Moroccan pancake. Take your pick.

Here is one way to pronounce msmmen.

Here’s the recipe from https://www.breadexperience.com/msemmen-algerian-flatbread-hbinfive/ .

I have to say–this is goooooood stuff.

My steps:

  1. Used whole wheat flour to create the dough.
  2. Let it sit in the fridge for two days…no make that three.
  3. Shaped it into a ball [the size of a peach].
  4. Rolled it out to one-eighth inch thick.
  5. Evenly spread a paste of olive oil, cumin, salt [just a quarter teaspoon], za’atar, and pepper.
  6. Rolled it into a log.
  7. Curled the log into a tight pinwheel.
  8. Let it rest for 20 minutes.
  9. Rolled it back out to one-eight inch thickness.
  10. Slapped it into a medium-high heat, olive oil-coated cast iron skillet. [Feel free to lower the heat to medium.]
  11. Covered it with a pizza pan to trap the heat and steam–an important step.
  12. Version two of msemmen? I used Ras El Hanout and sumac for the seasonings in the olive oil paste and folded sun dried tomatoes and parmesan cheese into the dough.

    Both versions worked just fine for me. And the leftovers with a little reheat? Yep! And really, so many possibilities for creating your own version of msemmen.

Finally thank you, Zoë François and Jeff Hertzberg for this winning recipe. I have two of their books. I recommend them both.