Ingredients:
* 1 kg of fine semolina
* 1 teaspoon of salt
* tepid water
*Oil
Preparation:
Make a well in the centre of the semolina, there put the salt and add the water little by little while kneading energetically until getting a very smooth dough. With hands oiled lightly, divide the dough into balls of the size of a tangerine and arrange them on an oiled surface.
Ouff we are halfway through
Spread out the balls one by one with the palm of an oiled hand stretching the dough mildly in all the senses until it is very thin. Fold back the 4 sides in to get a square of 8 cm.
Gild them on the 2 faces in an oiled stove and serve with honey or sugar or without.
We can also stuff them before bending and cooking them, for example with crushed almonds and sugar, but also with a mixture of onion, parsley, pieces of meat and spices, or with a mixture of onion, tomatoe and spices ~ the latter called M'hadjeb.
[Edited by amina_imen on 18th January 2005 at 13:25]