Scallion-Sesame Msemen with Ginger-Soy Dip (Moroccan x Chinese)
Msemen folded around sesame oil, spring onions, white pepper and sesame seeds like a Chinese scallion pancake, griddled crisp and dunked in black-vinegar ginger soy.
Method
Mix the flour, semolina and salt in a bowl, add the lukewarm water a little at a time and bring it together, then knead for into a soft, smooth dough.
Add in this stepPlain flour 150 gFine semolina (for the dough) 40 gSalt ½ tspLukewarm water 120 ml
Divide into 4 pc, roll into balls, oil them, cover with cling film and rest for .
Add in this stepVegetable oil (for hands, worktop and cooking) 0.9 tbsp
Mix the soy sauce, black vinegar, grated ginger, sugar and chilli oil to make the dip. Thinly slice the spring onions and pat them dry with kitchen paper.
Add in this stepSoy sauce 2 tbspChinese black vinegar (or rice vinegar) 1 tbspFresh ginger, finely grated 1 tspSugar ½ tspChilli oil (optional) 1 tsp
On an oiled worktop, stretch a ball to about 25 cm, thin enough to see through. Brush thinly with sesame oil and scatter evenly with spring onion, white pepper, semolina and sesame seeds, then fold the top, bottom and sides in by thirds to make a square of about 8 cm. Tuck in any onion that pokes out.
Add in this stepVegetable oil (for hands, worktop and cooking) 1¼ tbspToasted sesame oil 2 tspSpring onions 2Ground white pepper 1 pinchFine semolina (for folding) 20 gToasted sesame seeds 2 tsp
Lay seam-side down, cover with oiled cling film and rest for , then press gently with oiled hands into squares of about 12 cm.
Heat a 28 cm pan on medium heat and cook 2 at a time for in total, flipping every minute, until golden on both sides, fragrant and crisp in the layers. Depending on how many you serve, cook in 2 batches. Cut into quarters or strips and serve with the dip.
Add in this stepVegetable oil (for hands, worktop and cooking) 0.9 tbsp
medium heat
Cook's tip
Wet spring onions tear the dough, so always dry them. After cooking, push the edges gently towards the centre with both hands to open up the layers for extra crunch. No black vinegar? Use rice vinegar with a splash more soy.
Cooking it at camp
Pack the folded squares between baking paper in the cooler and the dip in a small jar. At camp, just cook them on a griddle over medium heat: a great snack with a cold beer.