Steamed Meloui - Moroccan Style Hanum (khanum)
In Morocco we have a tasty bread called Meloui, the dough is made in the same way as the Uzbek hanum. We fill the bread with a meat filling, rolling and twisting it around very similarly to this famous and yummy Central Asian dish called Hanum. The only difference is that we have never steamed it, instead of putting it in a steamer we put it in a bread pan and cook it in the oven. I loved the taste of this dish straight away and it's made itself to be a very popular family favourite.Being Moroccan myself and knowing how innovative they love to be, I thought this would be a popular one to try out, so if you try it, please let me know how it goes and what you think ;)
Equipment
- 1 Steamer
Ingredients
For the Filling
- 1 kg minced Lamb or mutton
- 4 large onions peeled, washed & sliced long
- 4-5 carrots peeled, washed and grated
- ½ batch fresh mint washed and chopped
- ½ batch fresh parsley washed and chopped
- ½ batch fresh coriander washed and chopped
- 2-3 tsp Salt to taste
- 2 tsp ground ginger powder
- 1 tsp ground cinnamon
- 1 tsp crushed black pepper
- 1 tbsp of whole or crushed cumin
- 1 tbsp whole or crushed coriander seeds
- 3-4 tbsp Olive oil
For The Dough
- 1 kg white all-purpose flour (4 small bowls)
- 1 egg
- 1 tbsp Salt to taste
- 1 pint of lukewarm water
- 1 cup vegetable oil with 3 tbsp butter (melted) for use in spreading out and rolling the dough
Instructions
- Steamed Melwoui - Moroccan-Style Hanum