French manufacturer of professional kitchen equipment since 1947
French manufacturer of professional kitchen equipment since 1947
Mbesse means “sprinkled or soaked” in Zenati Berber (« ambesses », from the verb « bbes or besses »). This name was not chosen at random: these flatbreads are often soaked in honey!
Mbesse is an Algerian shortbread-style cake that is prepared like bradj (a kind of semolina cake), but without the date paste.
The ingredients you will need: 1kg of very fine semolina, 4 tablespoons of oil, 1/4 litre of water, 4 tablespoons of melted butter, 250 g of fresh butter and some salt
Start by mixing the semolina (set a little aside for the end of the recipe), the oil, the butter and a good teaspoon of salt.
Work it in your hands for a few moments, then gradually add the water to obtain a dough that can be rolled into a ball. Sprinkle a dish with the remaining semolina you set aside and carefully press the dough down with the palm of your hand to form a round flatbread.
Once shaped, the flatbreads can be cooked in a terracotta tajine, in an oiled frying pan or a fryer, or on a crêpe machine.
Heat a tajine on the hob and, once hot, place the flatbread inside. After turning it over several times, check its colour. If the flatbread is golden, it is time to enjoy it for the most eager among you, or to wait for it to cool!
The method is the same for cooking in a pan or on a crêpe machine, adding a few tablespoons of vegetable oil. As a rule, 7 minutes is enough!
Diamond-shaped, square or round, mbesses are enjoyed with butter and honey or jam, accompanied by coffee or mint tea.
This flatbread can also be flavoured with different kinds of aromatic herbs, such as thyme for example.
Mbesse looks like a crêpe rather than a French crêpe. It is made from semolina. What is more, this flatbread does not fold like a French crêpe and it is much thicker.
