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Moroccan Breakfast is Amazing | Flakey Bread, Spiced Beef Eggs, Barley Porridge and More

On this episode of Breakfast for Dinner, we're taking a look at a traditional Moroccan breakfast by making 5 dishes, including 2 different breads. We'll also make Balboula which is a Moroccan barley porridge and some khlea eggs. ___ 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron or supporting us on Ko-Fi. You can get your name in the video credits as well as some behind the scene updates   / middleeats   https://ko-fi.com/MiddleEats ___ 🌍 Stay connected 🌍 You can reach us on instagram, send us photos of any recipes you cook. ➥Instagram   / itsmiddleeats   ___ Sultan Green Tea https://geni.us/SultanTea Barley Couscous https://geni.us/BarleyCouscous 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Food Thermometer: https://geni.us/CC34osG Ooni Pizza Oven: https://geni.us/SIhAL Food Processor: https://geni.us/2qQ9bX Smaller food processor: https://geni.us/gtPJ33 Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACR Pyrex Jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a7c: https://geni.us/atNOY3P Tamron 28-75mm F2.8 https://geni.us/0Pe3jm Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referra... ___ 0:00 Intro 0:46 Perfect Moroccan Green Tea 2:16 Balboula Barley Couscous porridge 4:39 Baghrir Moroccan Pancakes 7:01 Assorted breakfast platter 8:41 Msemen Flaky flatbread 13:05 Khlea Eggs 14:26 Outro ___ Balboula: 200g (1 cup) Barley Semolina/Barley Couscous/Tchicha 750ml Milk 500ml Water 1 Tbsp Olive Oil 1/4 Tsp salt Honey or Thyme for topping Baghrir: 200g Fine Semolina 50g All Purpose Flour 1/2 Tbsp Instant Yeast 1 Tsp Sugar 1 Tsp Baking Powder 1/2 Tsp Salt Platter: Salty Black Olives Laughing cow cheese Goats cheese Honey Strawberry or seasonal jam Msemen: 150g Fine Semolina 150g All Purpose Flour 75g Butter 170ml Water 1/2 Tsp salt Vegetable oil __ Directions: To make the Balboula: 1- Add your barley couscous to a bowl and top with loads of water, then wash thoroughly three times until the water remains mostly clear 2- Drain the couscous and add to a pot with the water. Bring to a boil, then add the olive oil, and turn the heat to medium 3- Cover with a lid and cook for 5-20 minutes. Once the liquid is absorbed, add in the milk, and cook for 10-15 minutes stirring frequently to prevent burning 4- Add the salt, then serve. Fill a bowl with the balboula, then top with olive oil, followed by honey or thyme To make the Baghrir: 1- Add all the ingredients except the baking powder to a food processor or blender 2- Mix together well, scraping down the sides of the bowl, then mix for a minute until the mixture is frothy and bubbly 3- Add the baking powder then set the mixture aside for 30 minutes to rest 4- To cook, heat a pan on medium high heat, then pour in a few tablespoons of water 5- Swirl this around, then toss out, and pour in a ladle of the batter 6- Cook this without flipping over, until the top surface completely dries out 7- Stack, and allow to rest until softened To make the Msemen: 1- Add the Semolina, Flour and salt together then mix briefly, before adding the water and mixing into a rough dough ball 2- Once a rough ball forms, knead by hand for 5 minutes, or in a stand mixer for 3 minutes, until the dough ball becomes smooth and not sticky to the touch 3- Oil a bowl, and add the dough, then set this aside to rest for as long as possible. The longer the rest the easier this is to stretch 4- Once rested, cut the dough into 6 equal pieces, and shape into a square about 15X25cm or 2-3mm thick 5- Use your hands to stretch the dough outwards and double it in size 6- Sprinkle the entire top surface with melted butter and then semolina 7- Fold 1/3rd of the dough towards the center, then apply butter and semolina again, before folding the other side 8- Repeat steps 6,7 this time folding the top, to fold the dough into a square 9- Allow to rest for 15-20 minutes, then stretch out to double it in size 10- Preheat a pan over high heat, then add the bread. Cook for 4 minutes, flipping every minute, until well browned allover