Moroccan Breakfast is Amazing

Instructions

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 it 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 all over

Khlea Eggs:

The preparation steps are described in the video