Msemmen Moroccan pancakes

If you have been following my blog for awhile, you would know I like pancakes. It was one of the first things I learned to cook well. I love cooking them. Even my husband was naming the different types of pancakes I have made. I have made a lot of different pancakes from yogurt to pineapple. Here are a list of the international pancakes I have made.....
-English pancakes
-German pancakes
-Russian pancakes
and now I've made Moroccan pancakes! I'm taking recommendations for other types of pancakes I should make- just let me know! I will so make them! Can you tell I like pancakes?

Msemmen Moroccan pancakes
2 1/2 cups all purpose flour
1/2 tsp salt
1 1/2 tsp baking powder
2 tsp sugar
1 large egg
3/4 cups warm water
vegetable oil
semolina flour for sprinkling

Directions:

1. In a large bowl, combine the flour, salt, baking powder, sugar, and egg. Mix until combined.
2. Add a little warm water at a time until the mixture forms a ball.
3. Knead the dough for 5 minutes until the dough is smooth and elastic. 
4. Brush the dough with a little vegetable oil.
5. Divide the dough into small balls about the size of a ping pong ball.
6. Place the dough onto a place and cover with plastic wrap sprayed with nonstick cooking spray.
7. Allow the dough to rest for 15 minutes.
8. On a clean counter, brush the counter lightly with vegetable oil.
9. Press down on the dough and flatten. Roll out the dough gently to form a very thin disk of dough.
10. The dough should be almost transparent. 
11. Sprinkle a little semolina over the dough.
12. Take the upper edge and fold it over to the center.
13. Take the lower edge and fold it over to the center.
14. Fold the right edge to the center.
15. Fold the left edge to the center to create a long rectangle.
16. Sprinkle the dough with a little semolina. 
17. Place the dough onto a plate and cover. Allow the dough to rest for 15 minutes.
18. Brush the counter with a little vegetable.
19. Roll out the dough to flatten it. The dough should be three times large thin square.
20. In a large skillet, heat a little vegetable oil over high heat.
21. Reduce the heat over medium high heat. 
22. Cook the msemmen for a few minutes until golden brown.
23. If the dough puffs up while cooking, then flat by pushing down. 
24. Turn the dough and allow the other side to cook until golden brown and thoroughly cooked through. 
25. Place the msemmen onto a paper towel to absorb any excess oil. 
26. Serve with honey, cheese, maple syrup, etc.

Recipe adapted from Cooking with Alia. Check out her site for a great video instructions.

One year ago......................................I made White Chocolate Ice Cream.
Two years ago....................................I made Pizza Quesadilla.
Three years ago..................................I made Macaroni Grill Bread.

Are you done taking my picture, yet?

Did you already know.............................
-The official language of Morocco is Arabic.
-Islam is the religion of the majority of Moroccans.
-In Africa, Morocco is the fifth riches country.

Amlou Dip

Since my children and husband likes to eat dips, I figured I would try this Moroccan recipe. I thought this would taste similar to peanut butter but I was wrong. It is nutty tasting. I will admit this recipe had mixed reviews. My husband ate the majority of it. I only made a small batch since Argan oil is expensive. It does have a unique taste. If you are serving a Moroccan theme dinner, this would be something to try.

Amlou Dip
1/3 cup Almonds, roasted
1.7 oz. Argan oil
1 oz. Honey

Directions:

1. In a food processor, grind the almonds to form a paste.
2. Slowly add the Argan oil to the almond past.
3. Add the honey and combine well.

Recipe adapted from Food.com.

One year ago...........................I made Popovers with chive and cheddar.
Two years ago.........................I made BLT with Aioli.
Three years ago......................I made Peanut Butter Florentines.

Did you already know..............................
-Argan oil is made from the kernel of the Argan tree.
-The Argan tree are grown in limited area but is native to Morocco.
-Argan oil can be found in high ended cosmetics since it is good for the hair and skin.

Khobz Moroccan bread

I didn't mean to disappear. The flu knocked me out. There really wasn't even much of a fight. One day I was feeling fine then bam! All I wanted to do was sleep. So, I did. I didn't cook. I hardly ate and I slept. My family didn't complain but just let me sleep. Since I wasn't up to cooking, my husband planned our meals which was snacks. Yes, snacking is my husband's favorite meal. Chips and dips are a meal, right? Well, I am feeling better so I figured I would try making some more Moroccan dishes. The bread alone is pretty plain tasting but it is used to be torn and dip into a side dish. I made little loafs to make it more easier for the kids.

Khobz bread
1 1/2 cups warm water (110 degrees F)
1 (1/4 oz.) active dry yeast
1/4 tsp sugar
2 cups bread flour
1 cup semolina flour
1/2 tsp salt

Directions:

1. Line two baking sheets with parchment paper. Set aside.
2. In a large cup, combine the warm water with the yeast and the sugar.
3. Allow the yeast to proof for 5 minutes. 
4. In a large bowl, combine the bread flour, semolina flour and salt. 
5. Add a cup of the water mixture to the flour mixture. Mix to combine.
6. Add a little water at a time until the dough forms a ball. The dough shouldn't be too sticky or dry.
7. Knead the dough for 10 minutes until a soft and smooth dough forms.
8. Place the dough into a bowl sprayed with nonstick baking spray. 
9. Cover the dough with plastic wrap which had been sprayed with nonstick baking spray.
10. Allow the dough to rise for 1 hour.
11. Punch down the dough and divide evenly into 6 pieces. Form the dough into disk. 
12. Place the dough onto the parchment lined baking sheets. 
13. Cover with sprayed plastic wrap and allow to rise for 1 hour.
14. Heat oven to 400 degrees F.
15. Bake the bread for 15 minutes.
16. Rotate the two baking sheets from high rack to the lower rack.
17. Allow to bake for another 15 minutes or until golden brown.
18. The bread is done when the bottom of the bread is tapped and it sounds hollow.

Recipe adapted from SBS.

One year ago............................................I made Pasta with sausage.
Two years ago..........................................I made Dulce de leche cheesecake.
Three years ago........................................I made Skillet Lasagna.

Did you already know............................
-Khobz is the Arabian word for bread.
-The bread is often used in place of utilities.
-Khobz should have a nice crust with a soft interior.

Caesar Salad Dressing

At supper, we often have a salad. Our salads aren't fancy. They usually contain baby spinach. We usually serve the salad with store bought dressing. I really should make my own dressings since they are pretty easy. My son loves to help since he gets to adapt the dressing to his taste. Well, my sister recommend this recipe. She told me it is her favorite Caesar Salad. I can see why. It is full of flavor. I should warn you that you must like garlic. We like garlic so we will be making this recipe often. I served the lettuce with Parmesan cheese and croutons.

Caesar Salad Dressing
5 cloves garlic, finely minced
2 tsp Dijon mustard
1 Tbsp vinegar
2 Tbsp mayonnaise
1/2 cup olive oil
1 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper

Directions:

1. In a blender, combine the garlic, mustard, vinegar, and salt. Mix thoroughly.
2. Add the mayonnaise and blend thoroughly.
3. In a slow stream, add the olive oil into the blender through the lid. Mix thoroughly.
4. Add the lemon juice with the black pepper. 
5. Scrape down the dressing into a bowl and season to taste. 

Recipe adapted from Food Network Kitchen.

One year ago...............................I made Molasses Spice Cookies.
Two years ago.............................I made Star Cake.
Three years ago..........................I made Mahogany Cake.

Did you already know.........................
-In the U.S., ninety percent of garlic is grown in California.
-Gilroy, California boasts to be the Garlic Capital.
-The Gilroy Garlic Festival serves garlic ice cream.

Quick Chicken Tortilla Soup

I know you are surprised I posted a recipe for soup for Memorial Day. This week I wanted to post some recipes my friends and family had recommended. I always like quick meals and thought this soup was great. I really liked it. The kids liked it even though my daughter said enough soups already. I will admit I like to cook soups since they tend to have a lot of vegetables and are healthier for us. I had to serve my husband his bowl first since I hadn't added the beans. He has this thing against beans. Whether you hold the beans or not, this is a great quick meal.

Chicken Tortilla Soup
2 cups cooked chicken, shredded (I used a rotisserie chicken)
1 Tbsp taco seasoning
2 cans (10 oz.) Rotel tomatoes with green chilies
1 cup sweet corn
1 jar (16 oz.) salsa
4 cups chicken broth
salt and pepper

Directions:

1. In a large pot, add the chicken with the taco seasoning over medium heat. 
2. Cook for 1 minute.
3. Add the Rotel, corn, salsa, and chicken broth.
4. Stir occasionally and allow to cook for 20 minutes. 
5. Season with salt and pepper to taste.
6. Serve with tortilla chips, shredded cheese, sour cream, guacamole, etc.

Recipe provided by Aaron. 

One year ago...........................I made Red, White, and Blue Cake.
Two years ago.........................I made Banana Muffins.
Three years ago.......................I made Magic Sauce for burgers.

Did you already know......................
-Memorial Day was established to honor the soldiers who died while serving in the military.
-More Americans died during the Civil War than both World Wars combined.
-In 2000, Congress passed a law for Americans to pause at 3 pm on Memorial Day to remember and honor the military members who died during serving in the military.