Mehrach au Levain & Beurre Beldi by @lesgourmandisesdeloubna

1h40

14 servings

🌾

540 g

Barley flour

🌾

540 g

T55 flour

🌾

540 g

Sourdough starter

🧂

1.1 tbsp

Salt

🫒

3.2 tbsp

Olive oil

🫙

2.1 tbsp

Cumin seeds

🌾

1.1

Fine barley semolina

💧

Warm water

🥛

Raw cow's milk

🧊

Ice cubes

💧

Water

  1. Mix
    • Barley flour
    • Sourdough starter
    • Warm water

    In a large bowl, mix the barley flour, T55 flour and sourdough starter, gradually adding warm water while kneading the dough until it is smooth and elastic.

  2. Add
    • Salt
    • Olive oil
    • Warm water

    Add the salt diluted in a little water, the olive oil and the cumin seeds, then knead for a few minutes; the dough should be slightly sticky.

  3. Rest

    Leave the dough to rest in an airtight container in the fridge overnight.

  4. Divide

    The next day, take out the dough, divide it into 14 equal portions and shape them into balls.

  5. Flatten
    • Fine barley semolina

    Coat the balls with fine barley semolina, then flatten each one slightly to form the Mehrach, and leave to rest for 1 hour.

  6. Preheat
    • Warm water

    Preheat the oven to 250°C and place the baking tray in the center of the oven, pour hot water into a bowl placed underneath to create steam, then steam-bake for 15 minutes.

  7. Bake
    • Warm water

    Remove the bowl of water and continue baking at 200°C for a further 20 to 25 minutes.

  8. Step
    • Raw cow's milk

    Leave raw milk at room temperature for 48 hours until it naturally curdles.

  9. Shake
    • Raw cow's milk

    Shake the curdled milk in a bottle, or use a blender, for about 10 minutes.

  10. Add
    • Water
    • Ice cubes

    Add water with a few ice cubes; the butter will separate from the lben.

Mehrach au Levain & Beurre Beldi by @lesgourmandisesdeloubna

1h40

14 servings

🌾

540 g

Barley flour

🌾

540 g

T55 flour

🌾

540 g

Sourdough starter

🧂

1.1 tbsp

Salt

🫒

3.2 tbsp

Olive oil

🫙

2.1 tbsp

Cumin seeds

🌾

1.1

Fine barley semolina

💧

Warm water

🥛

Raw cow's milk

🧊

Ice cubes

💧

Water

Preparation Steps

  1. Step 1/10

    In a large bowl, mix the barley flour, T55 flour and sourdough starter, gradually adding warm water while kneading the dough until it is smooth and elastic.

    🌾Barley flour
    🌾T55 flour
    🌾Sourdough starter
    💧Warm water
    🥣Large bowl

  2. Step 2/10

    Add the salt diluted in a little water, the olive oil and the cumin seeds, then knead for a few minutes; the dough should be slightly sticky.

    🧂Salt
    🫒Olive oil
    🫙Cumin seeds
    🥣Large bowl

  3. Step 3/10

    Leave the dough to rest in an airtight container in the fridge overnight.

    🫙Airtight container

  4. Step 4/10

    The next day, take out the dough, divide it into 14 equal portions and shape them into balls.

  5. Step 5/10

    Coat the balls with fine barley semolina, then flatten each one slightly to form the Mehrach, and leave to rest for 1 hour.

    🌾Fine barley semolina

  6. Step 6/10

    Preheat the oven to 250°C and place the baking tray in the center of the oven, pour hot water into a bowl placed underneath to create steam, then steam-bake for 15 minutes.

    🍳Baking tray
    🥣Bowl

  7. Step 7/10

    Remove the bowl of water and continue baking at 200°C for a further 20 to 25 minutes.

    🥣Bowl

  8. Step 8/10

    Leave raw milk at room temperature for 48 hours until it naturally curdles.

    🥛Raw cow's milk

  9. Step 9/10

    Shake the curdled milk in a bottle, or use a blender, for about 10 minutes.

    🧴Bottle

  10. Step 10/10

    Add water with a few ice cubes; the butter will separate from the lben.

    💧Water
    🧊Ice cubes

Composition

Ingredients

Types

Grains, Spices, Oils, Liquids, Dairy

Ingredients

Barley flour, T55 flour, Sourdough starter, Salt, Olive oil, Cumin seeds, Fine barley semolina, Warm water, Raw cow's milk, Ice cubes, Water

Notes

Sourdough starter (or 7g instant dried yeast), Salt (diluted in a little water), Fine barley semolina (one bowl, for coating the dough balls), Warm water (amount depends on the flour), Raw cow's milk (left at room temperature for 48 hours to make butter, no amount given), Ice cubes (added with water when separating the butter, no amount given)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Egg-Free, Nut-Free, Halal, soy-free, Sugar-Free

Calories

220 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 38g, Fat: 5g, Fiber: 3g, Sugars: 1g

Nutritional Information

Minerals

Sodium: 300mg, Iron: 1.2mg, Magnesium: 25mg, Calcium: 20mg

Vitamins

Vitamin B1 (Thiamin): 0.15mg, Vitamin B3 (Niacin): 1.8mg, Folate: 25mcg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

40 minutes

Overall

1 hour 40 minutes

Difficulty

Level

Hard (3/4)

Steps

10 steps

Equipments

Utensils

Large bowl, Airtight container, Baking tray, Bowl, Bottle

Appliances

Oven, Blender

Type

Type

Type Of Dish

Bread

Occasions

Everyday, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Moroccan

Geographic

Morocco, El Jadida

Various

Aspect

Texture

Chewy, Crunchy, Dense

Flavors

Savory, Earthy, Spiced, Nutty

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 days (store in a bread bag or cloth to maintain freshness,best eaten fresh on day of baking), freezer : up to 1 month (wrap individually in plastic or bags,thaw and reheat in oven before serving), fridge : up to 3 days (store homemade Beldi butter separately in an airtight container)