Couscouma croustillant et feuilleté : recette traditionnelle🇰🇲

Mix 600 g of sifted flour with 1 teaspoon of salt.

Make a hollow in the middle of the flour and add 2 eggs, breaking them in a small bowl first.

Incorporate 250 to 300 ml of coconut milk into the mixture, adjusting the amount based on flour absorption.

Mix well and add 2 tablespoons of ghee.

Knead until a homogeneous and very tender dough is formed, about 5 minutes.

Let the dough rest for 10 minutes.

Divide the dough in half, keeping one half aside.

Roll out the dough into a large circle, not too thin.

Spread a little ghee over the surface of the circle and sprinkle with flour to prevent leakage.

Fold the dough into a long cylinder and cut into rolls, measuring approximately 25 to 27 cm in diameter.

Pinch the edges to seal and prevent ghee from leaking during cooking.

Heat a pan and place the couscuma in it once hot.

Cook until bubbles appear, pressing lightly and brushing with ghee as needed until golden and crispy.

Remove from the pan and place on a tray without covering to maintain crispiness.

Equipment Needed

Dietary

Allergens