2023-06-10 06:00:05
Recipe
mint kesra
500 g fine durum wheat semolina, 70 ml olive oil, 200 ml water, 9 g salt, 1 bunch of mint (or chives, wild garlic, parsley or that you like)
Mix the semolina and the salt, add the olive oil. Make a well and add the chopped mint, knead then add the water little by little. Knead. Divide your dough into balls, leave to rest for 5 minutes.
At the same time, heat your tagine or frying pan. Spread each piece of dough between your hands, to a thickness of 1 cm, place them on the very hot tajine and prick the surface with a fork. Cook over medium heat, pressing down on it with a kitchen towel. Once the side is nicely browned, cook the other side.
Your Kesra are ready, you can enjoy them hot or cold at any time!
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