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Second-Stage Semolina
Second-Stage Semolina, a Maghrebi semolina-based cake, slightly sweet and leavened, fried in oil until it achieves a crispy exterior and a soft interior. Ideal for breakfast, snack time or as a tasty snack.
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Critical Success Points
- • Do not tear the dough during kneading.
- • Observe the resting times to develop elasticity.
- • Let the dough rise until it doubles in volume.
- • Maintain the oil at 180 °C during frying.
Safety Warnings
- • Hot oil can cause severe burns; handle with care.
- • Never leave the oil unattended.
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