The Judge’s Turban M’Lawee

Warm honey raisin butter spooned over intricately shaped dough.
  • Yields 10 M'Lawee
  • Details


      Honey Raisin Butter

      • 1 tablespoon honey
      • 3 tablespoons California raisin juice concentrate*
      • 2 tablespoons California raisin paste*
      • 1 tablespoon unsalted butter


      • 1 pound fine semolina
      • 1/2 pound all-purpose flour
      • 1/2 teaspoon salt
      • 1 teaspoon instant dry yeast
      • 1 cup olive oil, divided
      • 1 1/2 cups warm water
      • 1 egg yolk


      Combine ingredients for Honey Raisin Butter; mix together well and store in refrigerator.

      For M’Lawee, measure semolina, flour, salt and yeast into a large bowl; mix until well combined. Add 1/2 cup olive oil and mix until well combined. Slowly, add warm water, a little at a time, mixing with your hands until it makes a smooth dough that is not sticky.

      Divide and shape into 10 balls and cover with towel; allow to rest for a few minutes. Then, roll out each ball till flattened and pass through a noodle machine, catching noodles around inside of a small bowl. Gently flatten to stick noodles together forming a circle or a square. Place on a cold flat surface (kitchen counter or marble slab) and flatten to 1/6-inch thick.

      Measure remaining 1/2 cup olive oil onto a large deep plate. Arrange turbans of dough in it; cover and let stand for 15 to 20 minutes. Then, fold each one into a square as many times as you can; cover and let stand for 5 to 10 minutes. Flatten again to 1/10-inch thick; fold into a square and cover.

      Heat a terra cotta or iron pan over medium high heat and for one last time, remove turbans, one at a time, from under cover and flatten to 1/6-inch. Brush hot pan with thin coat of egg yolk and wipe clean with a cloth. Place M’Lawee, one at a time, in the pan and turn several times until done. Repeat until all are cooked.

      Meanwhile, warm Honey Raisin Butter to serve over warm M’Lawee.

      Nutrition Facts Per Serving

      Calories 470 (45% from fat); Total Fat 24g (sat 4g, mono 17g, poly 2g, trans 0g ); Cholesterol 25mg; Protein 9g; Carbohydrate 56g; (Dietary Fiber 3g; Sugars 7g; ); Iron 2mg; Sodium 120mg; Calcium 17mg; Potassium 146mg

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