Msemmens farcis en forme de triangle – Toute la cuisine que j’aime

Msemmens farcis en forme de triangle – Toute la cuisine que j’aime

Hello,

finally some time to share with you a delicious recipe for stuffed msemmens, in triangle form. I stuffed them with a tasty stuffing reminiscent of samosas stuffing. It is very spicy with mainly curry and garam masala which is a mixture of Indian spices👌, it’s just delicious! I chose to give a triangle shape to my stuffed msemmens by proceeding with a folding similar to that of the triangle bricks. These little triangles of msemmens are ultra flaky, crispy and soft inside. The envelope is as thin as fino and crunchy, it looks like puff pastry! These stuffed msemmens will go wonderfully with any soup👍

RECIPE

To knead the dough I chose to prepare it in my bread machine but you can of course use your food processor or knead it by hand…

Ingredients for msemmens dough :

  • 200g flour
  • 200g extra fine semolina
  • 1 tsp of salt
  • 1 tsp of sugar
  • 1 tbsp butter (20 g) softened
  • about 200 ml of lukewarm water
  • 4 to 5 g baking powder

For shaping :

  • a small bowl of sunflower oil
  • a small bowl with melted butter for leafing

Decoration :

  • small seeds of your choice:
  • poppy seeds
  • unroasted sesame seeds
  • an egg yolk mixed with 1 tsp of milk

Preparation :

At the MAP :

  • In the bread machine (MAP), start by putting the water, then the butter, the baking powder, the flour and the extra fine semolina.
  • Finish adding salt and sugar and start kneading, function “kneading and rising of the dough” number 11 in my MAP.
  • When the dough is kneaded, take it out of the MAP then place it in a large bowl. Lightly oil the top with your hand, wrap in cling film and leave the dough to rest for 30 minutes while you prepare the stuffing. Then form 9 small balls. Oil each ball and place them as you go in an oiled tray. Cover them with a transparent film and let rest a little while the stuffing cools.

By robot or by hand :

  • First add the flour and the extra fine semolina, then the rest of the ingredients.
  • Add water gradually while kneading.
  • Kneading in a food processor: about 8 minutes.
  • Kneading by hand: about 20 minutes.
  • Rest of the dough: 30 minutes (remember to lightly oil the top to prevent the dough from crusting, wrap with transparent film. Set aside, while preparing the stuffing.
  • Then form 9 small balls of identical size, oil them and set aside (remember to cover them with a transparent film).
  • The dough obtained must be elastic, smooth, neither too soft nor too hard.

Preparation of the stuffing :

Clarification : I advise you to reduce the quantity of ingredients because you will have stuffing left. I prepared more with a view to preparing bricks as well. But I still give you the recipe as I made it, it’s up to you to adapt the quantities. The idea is there!

Ingredients :

  • 1 firm potato cut into small cubes, cooked in salted water (194 g)
  • 400 g minced meat (here beef)
  • 1 chopped onion (199g)
  • a handful of frozen peas
  • 2 grated carrots (126 g)
  • 2 cloves garlic, grated
  • 1 tsp garam masala (Indian spice mix)
  • 3 tbsp olive oil
  • 1 tsp curry
  • 1 tsp paprika
  • 1 tsp salt
  • 1/3 tsp pepper

Prepare the stuffing :

  • Peel, wash and cut the potato into small cubes. Cook them in salted water. Then drain them and set aside. Watch! it cooks very quickly.
  • In a deep frying pan, pour the oil then sauté the chopped onion for 3 minutes.
  • Add ground meat. Salt and pepper. Brown the meat a little then add the garlic and the grated carrots, brown for a few more minutes, stirring often.
  • Add the other spices. Mix well.
  • Add the peas. Bring it all back.
  • Finish by adding the small potato cubes. Mix gently.

Shaping :

  • Roll out the first ball of dough on a well-oiled work surface.
  • To do this, take a ball of dough, dip it in the bowl of oil then spread it thinly on an oiled work surface. Spread it up to see through! If you have kneaded the dough well, this operation will be child’s play. Just spread the ball forming a rectangle then grab the edges, lift while gently stretching to enlarge and form a large thin and rectangular veil (see the video in my Instagram account).
  • Sprinkle the rectangle formed with melted butter.
  • Fold the upper part over, sprinkle it with a little melted butter then fold the lower part over it. You get a long ribbon of dough. Flatten by widening and lengthening this ribbon of dough.
  • Arrange at the bottom of this ribbon of dough a spoonful of stuffing.
  • Fold in the form of a triangle by rolling it from right to left while imprisoning the stuffing. It is the same folding as for the bricks in the shape of a triangle or the “briouates”.
  • Place the triangle formed on a plate or oven dish covered with parchment paper. Place your oiled hand on the triangle to flatten it a little.
  • Do the same with all the balls of pasta.
  • Using a pastry brush, brush the top with egg yolk. Decorate with seeds of your choice.
  • Bake in an oven at 180°C until the msemmens triangles are nicely golden.
  • Once out of the oven, place them on a wire rack.
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adel

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