{"id":279294,"date":"2017-02-12T17:22:00","date_gmt":"2017-02-12T16:22:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/meloui"},"modified":"2017-02-12T17:22:00","modified_gmt":"2017-02-12T16:22:00","slug":"meloui","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/meloui\/","title":{"rendered":"Meloui"},"content":{"rendered":"
\n<\/p>\n
\n<\/a><\/div>\n
\n<\/div>\n
\nI have been eating mlaouis (meloui in the singular) for years. As you may know, I often go to Morocco and I always learn a lot of delicious recipes. The meloui is a small flaky pancake absolutely divine that can be found in almost all the Maghreb. Drizzled with honey for breakfast or to accompany a tagine, the meloui is irresistible. A big thank you to Miryem and Bouchra who accepted to share their culinary knowledge with me (I made them a strawberry cake and a kouign amann). I made the recipe on the spot, taking pictures of Bouchra for the steps, but I redid the recipe in my workshop to be sure of the proportions I had noted and especially to adapt it (I use fine durum wheat semolina, whereas in Morocco it is durum wheat flour, even finer). <\/div>\n
\n<\/div>\n
\n<\/div>\n

<\/a><\/p>\n

\n
\n<\/a><\/div>\n


<\/a><\/div>\n

\n\n\n\n
<\/a><\/td>\n<\/tr>\n
The team ready to cook mlaouis and especially a vegetable tagine. We had a great time! <\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n
\n<\/div>\n

Ingredients for 11 malouis:<\/p>\n

<\/p>\n