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Meloui, or rolled Moroccan pancakes, are a staple in Moroccan breakfast culture. With their crispy edges, soft layers, and golden, buttery texture, Meloui are a comforting way to start the day. These flaky, spiral shaped pancakes are often served with honey or jam, and their subtle flavour makes them an ideal canvas for a variety of accompaniments.
Whether enjoyed as a morning treat or an afternoon snack, Meloui represents the artistry of Moroccan home cooking, where simple ingredients are transformed into something truly special.
What Is Meloui?
Meloui is a traditional Moroccan pancake known for its rolled and layered texture, giving it a characteristic spiral shape that’s both visually appealing and delicious.
The dough is rolled out thin, then folded and coiled to create layers that separate when cooked, resulting in a pancake that is slightly crisp on the outside and tender within. Meloui can be eaten plain or drizzled with honey, butter, or even sprinkled with sugar for a touch of sweetness.
What makes Meloui unique is the technique used in its preparation. Unlike typical pancakes, Meloui requires a careful rolling and folding process, which gives it a texture similar to a flaky pastry. The end result is a pancake that’s rich and satisfying, yet light enough to enjoy alongside a cup of Moroccan mint tea, a classic pairing that captures the spirit of Moroccan hospitality.
Ingredients and Taste
The ingredients for Meloui are straightforward, flour, semolina, salt, water, and a bit of oil or butter. It’s the technique, rather than the ingredients, that makes Meloui special. The dough is kneaded until smooth, then divided into small balls that are rolled out thinly, brushed with oil or melted butter, and sprinkled with a bit of fine semolina. The dough is then folded and rolled into spirals, creating the distinctive layered structure that defines Meloui.
When cooked on a griddle, Meloui develops a golden, slightly crispy exterior while the layers inside remain tender and soft. The combination of flour and semolina gives the pancake a pleasing chewiness, and the butter adds a rich, comforting flavour. The taste is subtle, with just enough savouriness to complement the sweetness of honey or the tang of fruit preserves. The layers pull apart easily, making each bite light, flaky, and utterly satisfying.
A Taste of History
Meloui has been a cherished part of Moroccan cuisine for generations, often prepared in homes across the country as a special breakfast or afternoon treat. Its origins lie in the tradition of using simple, staple ingredients, flour, semolina, and butter to create something that’s both nourishing and enjoyable. The art of making Meloui is passed down through families, with each cook bringing their own flair to the technique of folding and rolling the dough.
The method of layering dough with butter or oil is a common theme in Moroccan pastry making, seen in other traditional breads and pastries. This technique reflects the resourcefulness of Moroccan cooks, who have always found ways to create richness and texture from the most basic pantry staples.
Meloui, like many Moroccan dishes, is often enjoyed communally, shared among family members with a pot of freshly brewed mint tea. It’s this sense of togetherness that gives Meloui its enduring charm, turning a simple pancake into a symbol of comfort and hospitality.
Meloui (Rolled Moroccan Pancakes) Recipe
Serves: 4 people
Ingredients:
- 300g all-purpose flour
- 100g fine semolina
- 1/2 tsp salt
- 1 tsp sugar
- 250ml warm water (adjust as needed)
- 50g melted butter
- 50ml vegetable oil
- Extra fine semolina (for sprinkling)
Directions
In a large mixing bowl, combine the all-purpose flour, fine semolina, salt, and sugar. Gradually add the warm water while mixing to form a soft and smooth dough. Knead the dough for about 10 minutes until it becomes elastic. Cover with a damp cloth and let it rest for 30 minutes to relax the gluten.
Once rested, divide the dough into equal-sized balls, roughly the size of a golf ball. Coat each ball lightly with vegetable oil to prevent them from drying out. Let them rest again for another 10 minutes to make the dough easier to work with.
On a clean, oiled surface, take one dough ball and flatten it using your hands, stretching it out to form a thin circle. Brush the surface generously with a mixture of melted butter and vegetable oil, then sprinkle lightly with fine semolina. The butter and semolina will create the signature layers in the Meloui.
Fold the dough from the edges toward the centre to form a long strip, then coil the strip into a spiral shape. Set aside and repeat the process with the remaining dough balls. Let the coiled spirals rest for another 10 minutes to make them easier to flatten.
Take each spiral and gently flatten it again into a circle about 1/4 inch thick. Be careful not to press too hard; you want to maintain the layers. Use an oiled rolling pin if needed to help shape the dough evenly.
Heat a heavy skillet or griddle over medium heat. Once hot, place one flattened Meloui on the skillet. Cook for 2-3 minutes on each side, or until golden brown and slightly crisp. Brush lightly with the butter and oil mixture as it cooks to keep it moist and flavourful.
Repeat the cooking process with the remaining Meloui, adjusting the heat as needed to avoid burning. Keep the cooked Meloui warm by covering them with a clean kitchen towel while you cook the rest.
Serve the Meloui warm with honey, butter, or your favourite jam. These pancakes are perfect for breakfast or an afternoon snack, often accompanied by a glass of Moroccan mint tea. Their flaky layers and buttery texture make them a delightful treat, whether enjoyed on their own or with a sweet topping.
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