Malsouka

Malsouka

Moroccan cuisine is renowned for its bold and complex flavors, dynamic seasonings, and exotic textures. It’s a fusion of Berber, Arab, and European culinary traditions that have evolved over centuries, reflecting Morocco’s diverse cultural and geographical influences. Among the many delicious Moroccan dishes, Malsouka stands out as one of the most iconic and beloved.

Malsouka is a savory pastry made with thin, delicate dough that is folded in layers around a savory filling, such as spiced meat, vegetables, and herbs. The dough used to make Malsouka is a type of phyllo pastry that is not dissimilar to filo dough, although it’s unique in its preparation and use.

The dough for Malsouka is made by mixing semolina flour with water to form a stiff, rough dough. This dough is then kneaded until it is smooth and elastic and left to rest for a few hours to allow the gluten to relax. Once the dough has rested, it is divided into small balls and rolled out into thin sheets using a rolling pin. Unlike filo dough, which is rolled out thinly and cut into sheets, Malsouka is rolled out thicker and more irregularly. This is because the dough is folded around the filling, and a thicker dough better holds its shape and structure.

The filling for Malsouka can vary depending on personal preferences, availability of ingredients, and regional customs. In Morocco, lamb, beef, and chicken are popular meats for Malsouka, but you can also find vegetarian versions with spiced vegetables like spinach, onion, and tomato, or a combination of both. The filling is seasoned with a blend of warm spices such as cinnamon, allspice, black pepper, and cumin, along with fresh herbs like parsley, cilantro, and scallions.

To assemble Malsouka, each sheet of rolled-out dough is lightly brushed with oil or butter, and then another sheet is layered on top. A small amount of the filling is then spooned onto one end of the dough, and the dough is folded over and over until the filling is entirely enclosed. The pastry is then baked in the oven until it is golden brown and crispy. Malsouka can be served warm, at room temperature, or even cold, making it a versatile and delicious pastry for any occasion.

Malsouka is a popular street food in Morocco, where it’s sold by vendors on corners and in markets or served in restaurants and cafes. It’s also a traditional dish found in homes during celebrations and festive occasions. The pastry’s distinct flavor and texture make it a favorite among locals and foreigners alike, and it’s a great way to sample the diverse and rich flavors of Moroccan cuisine.

In conclusion, Malsouka is a savory and delicious pastry that encapsulates the quintessential essence of Moroccan cuisine. Its delicate phyllo dough, spiced meat, and vegetable filling and warm blend of spices make it an aromatic dish that can transport you to the bustling streets of Morocco with just one bite. Whether enjoyed as a quick snack or served as part of a lavish feast, Malsouka is a pastry that should be on any food lover’s must-try list.

Ingredients:

  • 12 sheets of malsouka pastry
  • 500g ground beef or lamb
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of coriander
  • 1 tablespoon of cumin
  • 1 tablespoon of paprika
  • 1 tablespoon of tomato paste
  • 1 tablespoon of olive oil
  • Salt and pepper
  • 2 eggs
  • 1 bunch of parsley and coriander, chopped
  • Vegetable oil for frying

Directions:

  1. In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent.

  2. Add the garlic and spices, stirring constantly until fragrant.

  3. Add the ground meat and cook until browned, stirring occasionally.

  4. Stir in the tomato paste and parsley and cook for a few more minutes. Season with salt and pepper to taste.

  5. Beat the eggs in a small bowl and set aside.

  6. Preheat the oven to 180°C.

  7. Take one sheet of malsouka pastry and place it on a clean surface. Brush with beaten egg. Place a spoonful of the meat mixture on one end of the pastry sheet.

  8. Roll the pastry sheet tightly around the filling, tucking in the edges as you go. Repeat with the remaining sheets and filling.

  9. Heat the vegetable oil in a deep fryer or large saucepan. Fry the rolls until golden brown, about 2-3 minutes each.

  10. Drain the rolls on paper towels and transfer to a baking tray.

  11. Bake for 10-15 minutes.

  12. Serve the malsouka rolls hot, garnished with chopped coriander. Enjoy!