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About
| Beth Al Rikabi's Moroccan flatbreads, msemmen, are made with black wheat flour and stuffed with spiced carrot. |
Beth is a food writer and natural retreat chef who specialises in wholesome plant-based foods. She explains how she learned to make msemmen:
"I was taught to make these by a woman called Khadija in her kitchen in Essaouira, Morocco. With no shared language but plenty of smiles and interest, she showed me how to roll and fold, her hands nimble with the stretchy dough rolled paper thin, stuffed with zesty carrot and browned vigorously on both sides in the hot pan. It’s a marvel to watch this dextrous muscle memory repeat without thought or attention, just a calmness that experience and tradition bring, while I tried to keep up, all fingers, thumbs and polite apologies for my bumbling nature.
"My menus are mostly created from necessity, abundance and nostalgia so it made sense to bring these delicious morsels to the table for a special Solstice Supper at Campwell Woods with Jen at The Wild Times. They are a little more fiddly than basic flatbreads but without raising agents and rolling the dough very thin, they don’t take long and cook perfectly over an open fire or your kitchen hob. Always make more than you think you need because those eager greasy fingers always creep back for more."
Photo Credit: Matt Inwood
Makes 4
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