Without it, you can’t replicate the same effect. Gluten is the protein in regular flour that makes this possible. Part of what makes msemmen is the pulling and folding of the bread. Normally you can substitute one to one gluten free flour to make things. I have tried for nearly 10 years to make a gluten-free version of these. You could also consider using coconut oil if you want a little different flavor. To make this vegan, substitute the butter for additional oil or use vegan butter. Some common questions about making msemmen Can I make vegan msemmen?Ībsolutely. You can try to make this using whole wheat flour but the texture will be much firmer so don’t knead it as much in the beginning.Feel free to mix it up based on the region you’re familiar with. There are different methods and variations of ingredients used to make this across Morocco.That way you will work with a smaller batch and won’t use up too many ingredients before you master the technique. Cut the recipe in half if you’re unsure.If the layers aren’t thin enough then you will just end up with a chunk of bread. The oil and butter is what helps you make the layers very thin before folding. don’t be afraid to use oil and butter.An easy msemmen recipe is hard to come by because the trick is in how you mix the ingredients, fold and rest.Ī few tips that might help you make msemmen at home In fact it takes a few tries to really get the process down. It’s a little more of a hassle to clean up but having the big space makes the folding and flattening faster. I find that a large clean kitchen counter space works best – and then to work directly on the counter. Make sure to gather all of your ingredients first and prepare a large, clean workspace to spread out your work. The first time can be a little frustrating and this isn’t a great recipe to tackle if you’ve got a bunch of other things going on. I highly advise you to set aside some time to do this.
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