Moroccan Msamen in the Oven

Rania El-HassanChef

Ingrediënten

• Witte bloem
  0.5 kilogram
• Tarwemeel
  0.5 kilogram
• Zout
  1 pinch
• Bakpoeder
  1 tablespoon
• Warm water for kneading
  0
• Oil and butter for kneading the dough
  0.5 cup
• Minced chicken
  0.5 kilogram
• Grated carrot
  1 piece
• Grated onion
  1 piece
• Noodles (Chinese pasta)
  1
• Driehoekige kaas
  2
• Chopped green bell pepper
  1 piece
• Black olives for decoration
  0
• Salt and spices
  0
• Chopped parsley
  1 tablespoon

Stappen

1. 1

   To prepare the dough, mix the ingredients well, then form into balls and let them rest.

   Benodigde hulpmiddelen:

   🍳

   Bowl

   10 minuten
2. 2

   In a frying pan over heat, sauté the onion in a little oil, add the chicken, then the carrot, parsley, spices, Chinese noodles, olives, and pepper, stir the mixture, then add the cheese, mix and remove from heat to cool.

   Benodigde hulpmiddelen:

   Koekenpan

   10 minuten
3. 3

   Fold the balls into square msamen, then roll out another ball well, place the square msamen in the center and gather the msamen, repeat the process until all the quantity is used to get msamens.

   10 minuten
4. 4

   Place the filling inside the square dough, gather by bringing together the opposite corners of the square, place a black olive in the center of the bread, brush the top with egg yolk and decorate with sesame.

   10 minuten
5. 5

   Place in a tray and bake in the oven.

   Benodigde hulpmiddelen:

   Oven

   10 minuten

Voedingsfeiten

Ingredients Nutritional Facts (per 100g)

Witte bloemper 100g

Energy364 kcal

Protein10 g

Total Fat1 g

Carbohydrate76 g

Dietary Fiber2.7 g

Total Sugars0.3 g

Tarwemeelper 100g

Energy364 kcal

Protein10.33 g

Total Fat1 g

Carbohydrate76.31 g

Dietary Fiber2.7 g

Total Sugars0.3 g

Zoutper 100g

Ash100 g

Bakpoederper 100g

Energy100 kcal

Carbohydrate25 g

Driehoekige kaasper 100g

Energy300 kcal

Protein20 g

Total Fat25 g

Carbohydrate2 g

Total Sugars1 g

* Voedingswaarden zijn bij benadering en de berekening kan worden beïnvloed door het type ingrediënt en de teelt-, opslag- en kookmethoden.

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