Breakfast · Moroccan · 30 min
Msemen with Honey and Amlou
- Calories
- 1274
- Protein
- 103g
- Carbs
- 57g
- Fat
- 70g
Ingredients
- 1.5 cup (180g) Whole wheat flour
- 0.5 cup (60g) All-purpose flour
- 0.75 cup (177g) Warm water
- 0.5 tsp Salt
- 4 tbsp (56g) Ghee or unsalted butter, melted
- 2 tbsp (28g) Argan oil
- 2 tbsp (32g) Almond butter
- 2 tbsp (42g) Honey
- 1 scoop (approx. 30g) Whey protein isolate (unflavored)
Method
- 01In a large bowl, combine whole wheat flour, all-purpose flour, and salt. Gradually add warm water while mixing with your hands or a dough hook until a shaggy dough forms.
- 02Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic. The dough should be soft but not sticky. Cover the dough with a damp cloth and let it rest for 30 minutes.
- 03While the dough rests, prepare the amlou. In a small bowl, whisk together the almond butter, argan oil, and honey until well combined. Stir in the whey protein isolate until fully incorporated. Set aside.
- 04Divide the rested dough into 4 equal portions. Roll each portion into a ball.
- 05Heat a non-stick skillet or a well-seasoned cast-iron pan over medium heat. Lightly brush the pan with some of the melted ghee or butter.
- 06Take one dough ball and flatten it into a disc. Brush the surface with melted ghee/butter. Fold the disc in half, then in half again to form a triangle. Press it flat into a thin square or triangle.
- 07Carefully place the flattened msemen onto the hot skillet. Cook for 2-3 minutes per side, until golden brown and slightly puffed. Brush with more ghee/butter as needed during cooking.
- 08Repeat with the remaining dough portions.
- 09To serve, stack the msemen, spread the prepared amlou evenly over the top, and drizzle with a little extra honey if desired.
Cook it with the whole plan around it
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