Moroccan Zaalouk

1 large aubergine
4 garlic cloves
4 tbsp olive oil
2 onions finely chopped
TT salt and pepper
1 tbsp ground cumin
½ tsp coriander, ground
½ tsp smoked paprika
2 tsp tomato paste
2 cup canned tomatoes, drained
½ cup chicken stock or water
25 gr fresh goat cheese
2 tbsp cilantro, chopped
1 tbsp parsley, chopped

1. Preheat the oven at 375°F.

2. Cut the aubergine in half lengthwise and place face up (skin down) on a small baking sheet lined with parchment paper.

3. Using a small sharp knife, score the flesh in a checker pattern ¼ inch in depth.

4. Cu the garlic cloves in half and push them into some of the scored flesh of the aubergine, making deeper hole if needed so they look embedded.

5. Drizzle with a little olive oil and sprinkle with a little salt and pepper.

6. Flipped the halved aubergine flesh facing down and pierce the skin in 6-8 spots on the skin.

7. Place into the oven for about 30-45 minutes or until the skin looks wrinkly, feels crusty and very soft to the touch.

8. Remove and allow cooling. Using a fork, scoop out the roasted aubergine flesh from the skin along with the garlic. Mash the roasted garlic cloves together with the eggplant and keep aside until needed.

9. Turn the oven down to 335°F.

10. In an ovenproof frying pan or cast-iron skillet, heat up the olive oil and add the chopped onion with couple of pinches of fine sea salt and some freshly cracked black pepper.

11. Allo to cook gently on medium heat for a minute or until the onion release their sweetness and look soft & translucid. Do NOT brown.

12. Add the ground spices and gently toasted for 30 second or until fragrance is released.

13. Stir in the tomato paste and roast for another 30 seconds, mixing occasionally.

14. Add the drained canned tomato and the roasted eggplant/garlic mixture. Mix very well then add the chicken stock.

15. Sprinkle with a little goat cheese and place into the oven for about 15-20 minutes or to a thick purée consistency.

16. Remove from the oven and add the chopped fresh cilantro & parsley along with a drizzle of olive oil. Serve warm with M’semen Flatbread.

M’semen flatbread

Making the Dough:

½ tsp yeast
1 ½ cups warm water
2 tsp sugar
440 g all-purpose flour
90 g fine semolina
2 tsp fine sea salt (10g)

Folding and cooking the M’semen:

1 1/2 cups vegetable oil
1/2 cup fine semolina
1/4 cup butter, melted

1. In a small bowl or a cup, combine the yeast with the warm water and the sugar. Mix well and set aside to start frothing/dissolve.

2. In a large bowl or the bowl of your electric standing mixer with the hook attachment, place the flour, salt and semolina. Start mixing on low speed.

3. Slowly pour little by little the yeast/water over the flour mix until absorbed. Continue working the dough (for about 8-12 minutes) until gluten development; it should form a ball that is quite smooth, not too moist nor sticky. If you notice that you put too much water just add little flour to balance your dough.

4. Transfer the dough on your counter and knead it with the palms of your hands for a few minutes to bring extra smoothness and elasticity.

5. Mix the vegetable oil with the melted butter and brush a little on the dough.

6. Divide the dough in small golf ball size by keeping your hands slightly oiled & buttered to prevent the dough from sticking if needed. Brush a little more oil/butter on each ball.

7. Place the balls on a baking sheet and allow to rest for about 15-20 minutes or overnight in the fridge.

Shaping M’semen’s flatbread:

1. Brush a small sheet of parchment papper (or kitchen counter) with a little oil-butter mix. Then, oil your hands and use the palm of your hand to flatten the dough ball.

2. With your fingers, push gently the edges of the dough to expand it and form a thin transparent disc of dough.

3. Sprinkle extra semolina on the disc of dough and form a rectangle of dough by folding the lower edge and upper edge of your dough towards the center on top of each other, like folding a letter to put in an envelope.

4. Again, sprinkle with semolina and create a square by folding to the left and right edges of the dough towards the center on top of each other.

5. When all shaped, coat them with oil-butter and place them on an oiled baking sheet.

6. Cover and let them rest for 10 minutes.

Frying Msemen:

1. Using the palm of your hand and your fingers (or a rolling pin) to flatten the first dough square until you form a thin square at least doubled in size.

2. Heat your pan on high heat and drizzle some butter-oil mix on it.

3. Once your pan is hot enough, reduce to medium-high and cook the bread for a minute or two on both sides, flipping regularly until each side is golden brown and feels lighter when lifting.
NOTE: The monitoring of the pan temperature, regular flips and cooking time is crucial for this step.

4. Remove from the pan and set aside for a minute or two before serving.

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