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Financing time: This is how we prepared a Moroccan escape

Towards the end of the fundraiser, we reached Yonit Zuckerman, the owner of the "Queen of the Kitchen" blog, to learn how to make a real Moroccan mufflet with honey and butter.

It's simpler than you thought and tastes insanely good

Tags

• Escaped

• Funded

• recipe

Walla!

NEWS In collaboration with Lurfek, Photos: Alon Mesika

Sunday, 09 April 2017, 15:13

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Moroccan chef Yonit Zuckerman from the blog "Queen of the Kitchen", teaches you how to make a Moroccan mufflet properly.

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To the full article

Make balls out of the dough, dip in oil and place in a pan

(Photo: Alon Mesika)

Open each ball into the muzzle with your hands

(Photo: Alon Mesika)

Meanwhile, heat a frying pan

(Photo: Alon Mesika)

Transfer to the hot pan

(Photo: Alon Mesika)

Add another muffin to the pan each time

(Photo: Alon Mesika)

After two minutes turn side

(Photo: Alon Mesika)

Spread with butter and honey, fold and serve

(Photo: Alon Mesika)

Escaped for funding

Recipe by: Yonit Zuckerman, Lorfek

• ★

• ★

• ★

• ★

• ★

• Easy to prepare

• 30 units

• Moroccan

• Recipes for Passover

• milky

• pancake

• kosher

Muppet (Photo: Alon Mesika)

Conversion calculator

Ingredients

• For 24-32 escapes, depending on the desired size:

  • 1 kg of flour

  • 1 tablespoon salt (flat tablespoon)

  • 2 tablespoons dry yeast

  • 2 tablespoons of sugar

  • 50 grams of diced butter

  • 2 cups (650 ml)

  • Oil for dipping the dough

• For serving

  • honey

  • butter

To the conversion calculator

Preparation

How do you prepare escapees for financing?

• 1 Put the salt in the bottom of the bowl, pour the flour over it, add the sugar, yeast and butter.

• 2 Pour in the water and put the dough, if there is a better mixer, so that the dough comes out uniform.

• 3 After a uniform dough is obtained, divide into balls (not large because the dough has yeast and it will rise further).

  The ideal amount from the above amounts is 24 or 32 balls, depending on the size of the pan.

• 4 Dip each ball in the oil and place in the pan side by side at intervals.

• 5 Let the balls rise for about an hour, then open the balls to escape with your hands.

• 6 Heat the pan (can also be done on a plancha if any), fry the first mufflet, and after two minutes turn it over, the next in line place on top of the previous one, and so on.

  Preferably up to 10 escapes in each revelation.

• 7 Spread butter and honey on the crunchy side.

  The soft side is rolled and served.

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