Mkhanfer With Chicken
Prep Time
45 minutes
Porties
Serveert 11
Niveau
Easy
If you’re in the mood for something hearty, cheesy, and packed with flavor—these stuffed semolina pancakes are a must-try! They’re made with a fluffy batter of semolina and flour that turns beautifully golden when cooked, and each one is filled with a creamy, spicy chicken mixture and melty cheese. Think of them as savory stuffed pancakes with a Moroccan twist!
The process is super doable: let the batter rise, cook up a flavorful chicken filling, and layer it all up in the pan. The trick is to use just the right amount of batter and filling (yes, we’re being a little precise here) so everything cooks evenly and the filling doesn’t spill out. A kitchen scale or small scoop really comes in handy.
They taste best warm, right out of the pan—crispy on the outside, soft on the inside, with that cheesy, spicy filling in every bite. Serve them with a tangy yogurt sauce, garlic dip, or even a sweet chili sauce if you’re feeling adventurous. Perfect for lunch, dinner, or cut into minis for party snacks. Once you try them, you’ll be hooked!
Ingrediënten
Make sure the milk and water are truly lukewarm (around 37 °C – 40 °C) to properly activate the yeast.
Don’t overheat your pan; otherwise, the outside will burn before the inside is cooked. Medium heat is perfect.
Use exactly 45 grams per layer for an even result. A small ice cream scoop, measuring spoon, or kitchen scale can help.
Use a non-stick pan to prevent sticking.
Serve warm with a refreshing yogurt or garlic sauce—or even a little sweet chili sauce as a dip.
Also great as lunch, a snack, or at a party. Cut them into smaller pieces or make mini versions!
If you’re in the mood for something hearty, cheesy, and packed with flavor—these stuffed semolina pancakes are a must-try! They’re made with a fluffy batter of semolina and flour that turns beautifully golden when cooked, and each one is filled with a creamy, spicy chicken mixture and melty cheese. Think of them as savory stuffed pancakes with a Moroccan twist!
The process is super doable: let the batter rise, cook up a flavorful chicken filling, and layer it all up in the pan. The trick is to use just the right amount of batter and filling (yes, we’re being a little precise here) so everything cooks evenly and the filling doesn’t spill out. A kitchen scale or small scoop really comes in handy.
They taste best warm, right out of the pan—crispy on the outside, soft on the inside, with that cheesy, spicy filling in every bite. Serve them with a tangy yogurt sauce, garlic dip, or even a sweet chili sauce if you’re feeling adventurous. Perfect for lunch, dinner, or cut into minis for party snacks. Once you try them, you’ll be hooked!
Stappenplan
1 Mix the lukewarm water, lukewarm milk, honey, and yeast in a deep bowl. Let sit for 5 minutes. |
2 Then add the beaten eggs, fine semolina, flour, baking powder, and salt. Mix until smooth. Cover the bowl and let the batter rise for 10–15 minutes in a warm spot. |
3 Heat the olive oil in a large skillet over medium heat. Add the chopped chicken, salt, ras el hanout, cayenne powder, paprika powder, and garlic powder. Cook for 4 minutes. |
4 Add the chopped onion and parsley and cook for another 3–4 minutes. Turn off the heat and stir in the chili sauce, sambal, and cream cheese. Mix until creamy. |
5 Heat a little sunflower oil in a frying pan over medium heat. Pour 45 grams of batter into the pan. Place a slice of cheese and 45 grams of the chicken mixture on top. Press down lightly. Cover with another 45 grams of batter. When bubbles appear on the surface, carefully flip the pancake. Cook both sides until golden brown and fully cooked through. Repeat until all the batter is used. |
