Sweet Potato & Feta Msemen Wrap (Ras El Hanout)

Ingredients

• 2 tbspOlive oil
• 250 gAll-purpose flour
• 50 gFine semolina
• 1 tspInstant yeast
• 170 mlWarm water
• 1.5 tspRas el hanout
• 0.5 wholePreserved lemon, finely chopped
• 100 gFeta cheese, crumbled
• 0.5 tspSalt, for the dough
• 4 tbspVegetable oil, for laminating
• 3 tbspMelted butter, for laminating
• 2 mediumSweet potato, peeled and cubed
• 3 tbspFresh mint leaves, chopped
• 0.5 tspSalt, for the sweet potato

Instructions

1. 1

   Make the msemen dough: combine the flour, semolina, yeast, and salt in a bowl. Gradually add warm water and knead into a soft, smooth dough. Cover and rest for 20 minutes.

2. 2

   Preheat the oven to 200°C (400°F). Toss the cubed sweet potato with ras el hanout, olive oil, and salt, and roast for 25-30 minutes until tender and caramelized at the edges.

3. 3

   Divide the msemen dough into 4 balls. Oil your hands and the work surface, then flatten and stretch each ball into a thin square, brushing with oil and folded butter mixture, folding into a smaller square (laminating like a croissant dough).

4. 4

   Rest the folded squares for 10 minutes, then gently stretch each one out again into a thin square just before cooking.

5. 5

   Heat a dry skillet over medium heat and cook each msemen for 2-3 minutes per side, until golden brown and cooked through in flaky layers.

6. 6

   While the msemen are still warm, fill each one with the roasted sweet potato, crumbled feta, chopped preserved lemon, and fresh mint.

7. 7

   Fold or roll each msemen into a wrap.

8. 8

   Serve warm, cut in half if desired.