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Shrove Tuesday: incredible pancake recipes

22 January 2021

We are glad to share our Moroccan pancake recipe as featured on Tempus Magazine.

BY TEMPUS | 10 FEB 2021 | INDULGE

Pancake Day is just around the corner, so why not try out one of these worldly pancake recipes?

Like many of us, you may have been told that money makes the world go round. However upon further research, Tempus can confirm that does in fact appear to be pancakes that perpetuate the rotation of the globe. These small fluffy discs are a culinary touchstone in hundreds of cuisines across the globe, with each culture developing their own distinct styles.

Thus, if you are feeling particularly adventurous this pancake day (16 February) and wish to travel the world from the comfort of your own kitchen, Tempus and The PC Agency have compiled a list of the best pancake recipes from some of our favourite hotels and more from across the globe.

MOROCCO

The Msemen Pancake from La Sultana Marrakech

Msemen is a flat, square Moroccan pancake with a crisp and flaky outside and a delicious chewy inside. It is traditionally served for breakfast with honey and butter but can also be enjoyed in the evening with Moroccan mint tea or coffee. While it may be a slightly more complicated recipe, La Sultana ensures it will be worth it.

Ingredients

- 3 1/2 cups white flour, - all purpose or bread

- 1/2 cup fine semolina or durum flour

- 2 tsp sugar

- 2 tsp salt

- 1/4 tsp dry yeast

- 1 1/2 cups warm water

For folding the Msemen

- 1 cup vegetable oil

- 1/2 cup fine semolina

- 1/4 cup very soft unsalted butter

Method

Making the Msemen dough

1. Mix the dry ingredients in a large bowl and add the water and combine to make a dough.

2. Knead the dough by hand (or with a mixer and dough hook) until very smooth, soft and elastic but not sticky. Adjust water or flour as necessary to achieve that texture.

3. Divide the dough into balls the size of small plums. Be sure the top and sides of the balls are smooth. Transfer the balls of dough on an oiled tray, cover loosely with plastic and leave to rest for 10 to 15 minutes.

4. While the dough is resting, set up a work area. You'll need a large flat surface for spreading and folding the dough. Set out bowls of vegetable oil, semolina and very soft butter. Set your griddle or large frying pan on the stove, ready to heat up.

Shaping the Msemen

1. Generously oil your work surface and your hands. Dip a ball of dough in the oil and place it in the center of your work space. Using a light touch and quick sweeping motion from the center outward, gently spread the dough into a paper-thin, roughly shaped circle. Oil your hands as often as needed so that they slide easily over the dough.

2. Dot the flattened dough with butter and sprinkle with semolina. Fold the dough into thirds like a letter to form an elongated rectangle. Dot again with butter, sprinkle with semolina, and fold again into thirds to form a square.

3. Transfer the folded dough to the oiled tray and repeat with the remaining balls of dough. Keep track of the order in which you folded the squares.

Cooking the Msemen

1. Heat your griddle or frying pan over medium heat until quite hot. Starting with the first Msemen you folded, take a square of dough and place on your oiled work surface. Oil your hands and pat the dough firmly to flatten it to double its original size.

2. Transfer the flattened square to the hot griddle and cook, turning several times, until cooked through, crispy on the exterior and golden in color. Transfer to a rack.

3. Repeat with the remaining squares, working with them in the order in which they were folded. You can flatten and cook several at a time if your pan or griddle can accommodate them.

4. When each Msemen has cooled for a minute or two, pick it up from opposite ends and gently flex it for a few seconds with a quick back and forth, see-saw motion. This helps separate the laminated layers from each other.

5. Serve the Msemen immediately, or allow to cool completely before freezing.

This recipe comes from La Sultana Marrakech, Morocco.

lasultanahotels.com

Read full article with recipes from around the world : Tempus Magazine

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                                         <h3> <a href="/article/shrove-tuesday-incredible-pancake-recipes-127">Shrove Tuesday: incredible pancake recipes </a>  </h3>
                                         

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                                    <p></p><h2><h2>We are glad to share our Moroccan pancake recipe as featured on Tempus Magazine.</h2></h2><p>BY&nbsp;<a href="https://tempusmagazine.co.uk/news/author/Tempus">TEMPUS</a>&nbsp;| 10 FEB 2021 |&nbsp;<a href="https://tempusmagazine.co.uk/news/category/indulge">INDULGE</a></p><h4>Pancake Day is just around the corner, so why not try out one of these worldly pancake recipes?</h4><p>Like many of us, you may have been told that money makes the world go round. However upon further research, Tempus can confirm that does in fact appear to be&nbsp;pancakes that perpetuate the rotation of the globe. These small fluffy discs are a culinary touchstone in hundreds of cuisines across the globe, with each culture developing their own distinct styles.</p><p>Thus, if you are feeling particularly adventurous this&nbsp;pancake&nbsp;day (16 February) and wish to travel the world from the comfort of your own kitchen, Tempus and&nbsp;<a href="https://www.pc.agency/">The PC&nbsp;Agency</a>&nbsp;have compiled a list of the best pancake recipes from some of our favourite hotels and more from across the globe.&nbsp;</p><h3>MOROCCO</h3><p>The Msemen&nbsp;Pancake from&nbsp;La Sultana Marrakech</p><p>Msemen is a&nbsp;flat, square&nbsp;Moroccan&nbsp;pancake&nbsp;with a crisp and flaky outside and a delicious chewy inside. It is traditionally served for breakfast with honey and butter but can also be enjoyed in the evening&nbsp;with Moroccan mint tea or coffee. While it may be a slightly more complicated recipe, La Sultana ensures it will be worth it.</p><p>Ingredients&nbsp;</p><p>- 3 1/2 cups white flour, - all purpose or bread</p><p>- 1/2 cup fine semolina or durum flour</p><p>- 2 tsp sugar</p><p>- 2 tsp salt</p><p>- 1/4 tsp dry yeast&nbsp;</p><p>- 1 1/2 cups warm water&nbsp;</p><p>For folding the Msemen</p><p>- 1 cup vegetable oil</p><p>- 1/2 cup fine semolina</p><p>- 1/4 cup very soft unsalted butter&nbsp;</p><p>Method</p><p>Making&nbsp;the Msemen dough</p><p>1. Mix the dry ingredients in a large bowl and add the water and combine to make a dough.&nbsp;</p><p>2. Knead the dough by hand (or with a mixer and dough hook) until very smooth, soft and elastic but not sticky. Adjust water or flour as necessary to achieve that texture.</p><p>3. Divide the dough into balls the size of small plums. Be sure the top and sides of the balls are smooth. Transfer the balls of dough on an oiled tray, cover loosely with plastic and leave to rest for 10 to 15 minutes.</p><p>4. While the dough is resting, set up a work area. You'll need a large flat surface for spreading and folding the dough. Set out bowls of vegetable oil, semolina and very soft butter. Set your griddle or large frying pan on the stove, ready to heat up.</p><p>Shaping&nbsp;the Msemen</p><p>1. Generously oil your work surface and your hands. Dip a ball of dough in the oil and place it in the center of your work space. Using a light touch and quick sweeping motion from the center outward, gently spread the dough into a paper-thin, roughly shaped circle. Oil your hands as often as needed so that they slide easily over the dough.</p><p>2. Dot the flattened dough with butter and sprinkle with semolina. Fold the dough into thirds like a letter to form an elongated rectangle. Dot again with butter, sprinkle with semolina, and fold again into thirds to form a square.&nbsp;</p><p>3. Transfer the folded dough to the oiled tray and repeat with the remaining balls of dough. Keep track of the order in which you folded the squares.&nbsp;</p><p>Cooking the Msemen</p><p>1. Heat your griddle or frying pan over medium heat until quite hot. Starting with the first Msemen you folded, take a square of dough and place on your oiled work surface. Oil your hands and pat the dough firmly to flatten it to double its original size.&nbsp;</p><p>2. Transfer the flattened square to the hot griddle and cook, turning several times, until cooked through, crispy on the exterior and golden in color. Transfer to a rack.</p><p>3. Repeat with the remaining squares, working with them in the order in which they were folded. You can flatten and cook several at a time if your pan or griddle can accommodate them.</p><p>4. When each Msemen has cooled for a minute or two, pick it up from opposite ends and gently flex it for a few seconds with a quick back and forth, see-saw motion. This helps separate the laminated layers from each other.</p><p>5. Serve the Msemen immediately, or allow to cool completely before freezing.</p><p>This recipe comes from La Sultana Marrakech, Morocco.</p><p><a href="http://www.lasultanahotels.com/p/marrakech">lasultanahotels.com</a></p>Read full article with recipes from around the world :&nbsp;<a href="https://tempusmagazine.co.uk/news/shrove-tuesday-incredible-pancake-recipes-from-around-the-world">Tempus Magazine</a><br><p></p>
 
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$description_for_layout = 'We are glad to share our Moroccan pancake recipe as featured on Tempus Magazine.BY&amp;nbsp;TEMPUS&amp;nbsp;| 10 FEB 2021 |&amp;nbsp;INDULGEPancake Day is just around the corner, so why not try out one of these worldly pancake recipes?Like many of'
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			'BlogPost__i18n__body' => '<p></p><h2><h2>We are glad to share our Moroccan pancake recipe as featured on Tempus Magazine.</h2></h2><p>BY&nbsp;<a href="https://tempusmagazine.co.uk/news/author/Tempus">TEMPUS</a>&nbsp;| 10 FEB 2021 |&nbsp;<a href="https://tempusmagazine.co.uk/news/category/indulge">INDULGE</a></p><h4>Pancake Day is just around the corner, so why not try out one of these worldly pancake recipes?</h4><p>Like many of us, you may have been told that money makes the world go round. However upon further research, Tempus can confirm that does in fact appear to be&nbsp;pancakes that perpetuate the rotation of the globe. These small fluffy discs are a culinary touchstone in hundreds of cuisines across the globe, with each culture developing their own distinct styles.</p><p>Thus, if you are feeling particularly adventurous this&nbsp;pancake&nbsp;day (16 February) and wish to travel the world from the comfort of your own kitchen, Tempus and&nbsp;<a href="https://www.pc.agency/">The PC&nbsp;Agency</a>&nbsp;have compiled a list of the best pancake recipes from some of our favourite hotels and more from across the globe.&nbsp;</p><h3>MOROCCO</h3><p>The Msemen&nbsp;Pancake from&nbsp;La Sultana Marrakech</p><p>Msemen is a&nbsp;flat, square&nbsp;Moroccan&nbsp;pancake&nbsp;with a crisp and flaky outside and a delicious chewy inside. It is traditionally served for breakfast with honey and butter but can also be enjoyed in the evening&nbsp;with Moroccan mint tea or coffee. While it may be a slightly more complicated recipe, La Sultana ensures it will be worth it.</p><p>Ingredients&nbsp;</p><p>- 3 1/2 cups white flour, - all purpose or bread</p><p>- 1/2 cup fine semolina or durum flour</p><p>- 2 tsp sugar</p><p>- 2 tsp salt</p><p>- 1/4 tsp dry yeast&nbsp;</p><p>- 1 1/2 cups warm water&nbsp;</p><p>For folding the Msemen</p><p>- 1 cup vegetable oil</p><p>- 1/2 cup fine semolina</p><p>- 1/4 cup very soft unsalted butter&nbsp;</p><p>Method</p><p>Making&nbsp;the Msemen dough</p><p>1. Mix the dry ingredients in a large bowl and add the water and combine to make a dough.&nbsp;</p><p>2. Knead the dough by hand (or with a mixer and dough hook) until very smooth, soft and elastic but not sticky. Adjust water or flour as necessary to achieve that texture.</p><p>3. Divide the dough into balls the size of small plums. Be sure the top and sides of the balls are smooth. Transfer the balls of dough on an oiled tray, cover loosely with plastic and leave to rest for 10 to 15 minutes.</p><p>4. While the dough is resting, set up a work area. You'll need a large flat surface for spreading and folding the dough. Set out bowls of vegetable oil, semolina and very soft butter. Set your griddle or large frying pan on the stove, ready to heat up.</p><p>Shaping&nbsp;the Msemen</p><p>1. Generously oil your work surface and your hands. Dip a ball of dough in the oil and place it in the center of your work space. Using a light touch and quick sweeping motion from the center outward, gently spread the dough into a paper-thin, roughly shaped circle. Oil your hands as often as needed so that they slide easily over the dough.</p><p>2. Dot the flattened dough with butter and sprinkle with semolina. Fold the dough into thirds like a letter to form an elongated rectangle. Dot again with butter, sprinkle with semolina, and fold again into thirds to form a square.&nbsp;</p><p>3. Transfer the folded dough to the oiled tray and repeat with the remaining balls of dough. Keep track of the order in which you folded the squares.&nbsp;</p><p>Cooking the Msemen</p><p>1. Heat your griddle or frying pan over medium heat until quite hot. Starting with the first Msemen you folded, take a square of dough and place on your oiled work surface. Oil your hands and pat the dough firmly to flatten it to double its original size.&nbsp;</p><p>2. Transfer the flattened square to the hot griddle and cook, turning several times, until cooked through, crispy on the exterior and golden in color. Transfer to a rack.</p><p>3. Repeat with the remaining squares, working with them in the order in which they were folded. You can flatten and cook several at a time if your pan or griddle can accommodate them.</p><p>4. When each Msemen has cooled for a minute or two, pick it up from opposite ends and gently flex it for a few seconds with a quick back and forth, see-saw motion. This helps separate the laminated layers from each other.</p><p>5. Serve the Msemen immediately, or allow to cool completely before freezing.</p><p>This recipe comes from La Sultana Marrakech, Morocco.</p><p><a href="http://www.lasultanahotels.com/p/marrakech">lasultanahotels.com</a></p>Read full article with recipes from around the world :&nbsp;<a href="https://tempusmagazine.co.uk/news/shrove-tuesday-incredible-pancake-recipes-from-around-the-world">Tempus Magazine</a><br><p></p>
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			'BlogPost__i18n__title' => 'Beach Clean-up on World Wetland Day 2sd of February 2021',
			'BlogPost__i18n__slug' => 'beach-clean-up-on-world-wetland-day-2sd-of-february-2021',
			'BlogPost__i18n__body' => '<p></p><p><span style="background-color: initial;">Oualidia’s lagoon is an exceptional site of
ecological importance for bird conservation that extends over 12km. Protected
by the RAMSAR Convention on Wetlands of International Importance, the lagoon is
a stopover haven for most water bird species that migrate the east-Atlantic
route between Spain and sub-Saharan Africa in Spring and Autumn. Rare bird
species including pink flamingos, grey herons, great cormorants, storks and
spatulas visit the lagoon during these times.</span><br></p>

<p>Overlooking the lagoon lies La Sultana Oualidia, a beguiling
Moorish fortress surrounded by orange, olive and palm trees, a hidden gem with
12 individually designed rooms and suites. The team at La Sultana Oualidia feel
passionately about protecting the lagoon and in particular safeguarding the
life of the birds by banishing plastic pollution.&nbsp;This is why, on 2
February 2021, to honour World Wetland Day the entire team at La Sultana
Oualidia will spend a whole day cleaning up the lagoon.</p>

<p>How do we help?</p>

<p>Our excursion “Bird Safari” is specifically designed to raise
awareness to our valued guests and staff to show the value of the natural
reserve and invite everyone to protect it.</p>

<p>Also, as part of La Sultana Hotels’ Sustainability &amp;
Conservation activities, La Sultana Oualidia teams spend time each day clearing
the lagoon beach near the hotel, and every Thursday with the help of the local
fishermen, bring any litter to the shore.&nbsp;Twice a year, every member of
the La Sultana Oualidia team take part in a ‘Lagoon Clean Up Day’ in order to
have a more significant impact on reducing the litter in the lagoon. This year,
to help raise awareness of the lagoon’s important ecosystem, La Sultana
Oualidia will host it’s ‘Lagoon Clean Up Day’ on World Wetland Day, which
celebrates the date of the Convention on Wetlands date of inauguration - 2
February 1971.&nbsp;</p>

<p>How can you participate?</p>

<p>La Sultana Oualidia are pleased to work with the local community
to ensure the local lagoon, beaches and town are clean and free of rubbish. The
team invite volunteers to partake and will be delighted to provide a bag for
them to put any discarded rubbish inside. Once finished, the bag can be
returned to La Sultana Oualidia’s concierge who will ensure it is recycled or
disposed of appropriately. Volunteers are then invited to enjoy a cup of
Moroccan Mint tea as a thank you for helping to keep Oualidia
clean.&nbsp;Please email us at WantToHelp@lasultanahotels.com to book your
participation.&nbsp;</p>

<p>Why are wetlands important?</p>

<p>Wetlands are areas of land that are saturated or flooded with
water, either permanently or seasonally. Inland wetlands include marshes,
ponds, lakes, fens, rivers, floodplains and swamps. Coastal wetlands, like
Oualidia include saltwater marshes, estuaries, mangroves, lagoons and even
coral reefs. The teem with biodiversity providing homes for many endangered
species and people. They are part of our natural infrastructure and provide
essential protection against environmental issues such as flooding and drought.</p>

<p>La Sultana Oualidia’s 2021 campaign wishes to highlight the
contribution of wetlands to the quantity and quality of freshwater on our
planet. Water and wetlands are connected in an inseparable co-existence that is
vital to wildlife, our wellbeing and the health of our planet.&nbsp;</p>

<p>You can read about our actions and initiatives in&nbsp;<a href="https://www.lasultanahotels.com/pdfs/book_ecologie.pdf">Conservation
&amp; Sustainability</a>&nbsp;</p><p></p><p>Event registered with Ramsar for&nbsp;<a href="https://www.worldwetlandsday.org/fr/display-event?p_p_id=eventDisplay&amp;eventEntryId=781818&amp;redirect=https%3A%2F%2Fwww.worldwetlandsday.org%2Fevents%23event781818">World Wetland Day 2021</a><br></p>
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			'BlogPost__i18n__title' => 'Where's Oualidia? - A guest review July 2020',
			'BlogPost__i18n__slug' => 'where-s-oualidia-a-guest-review-july-2020',
			'BlogPost__i18n__body' => '<p></p><h2></h2><h2>We are glad to share a beautiful testimony from repeating guests, with whom we re-opened the property after the Covid-19 pandemic.</h2><h2>WHERE’S OUALIDIA?</h2><p>"About 45 minutes into the drive south from Casablanca, the landscape starts to change. Fertile agricultural land gives way to firm&nbsp;red earth and barren rocky soils. Waist-high stone walls of marine limestone punctuate the empty rolling hills. You turn off the new tollway&nbsp;for the old coastal road, beginning at the unattractive port town of Jorf Lasfar, to continue heading south. Abruptly, the drab port landscape transforms to&nbsp;rocky cliffs, blocking the Atlantic waves from an extensive wetland system comprised of marshes, channels and sandpits. The road takes you&nbsp;past salt-pans&nbsp;that attract&nbsp;dozens of migratory bird species, and past lush farmland which produces the colourful array of peppers, onions, tomatoes and squash which are sold on the side of the road in simple palm-thatched shacks.</p><p>Normally this would be my segue to launch into the praise of one of Morocco’s unsung destinations and lavish you with reasons why you should visit. But today things are of course different. I&nbsp;still want to&nbsp;wow you on Oualidia [Wah-Lid-Iya], but also to describe about my recent experience of travel in Morocco, post-lockdown, in the middle of the pandemic.</p><p>For the last several years, my wife and I have made an annual tradition of spending a few nights in Oualidia to commemorate our wedding anniversary. There really is but one place to stay here –&nbsp;<a href="https://www.lasultanahotels.com/p/oualidia">La Sultana</a>, a well manicured 12-bedroom boutique hotel set on the edge of the Oualidia lagoon. Twice a day, the ocean floods the lagoon and its channels, up to a depth of nearly 4m at high tide, then emptying out almost completely at low tide. La Sultana with its architecture of local stone, lush gardens, and privileged position at the end of a dusty road surrounded by fields, presides over this natural phenomenon. It is the perfect kind of place, unique in Morocco, to disappear for a few days on a&nbsp;high-comfort but low-key romantic break, cooled by the Atlantic breezes, and salinated by the region’s famous oysters (harvested sustainably near the hotel). Local fishermen pluck fresh lobster, crab, razor clams and mussels from the rocky outcrops of the coast, often grilling it up for you right on the beach or at a couple of humble eateries in town.</p><p>There is little else to do here but enjoy a beach picnic, ride horses, relax by the pool or soak in your private jacuzzi (each room has one), or go for a scrub or massage in the hotel’s&nbsp;hammam. In the late afternoon, aperitifs by the bonfire, beachside under the hotel’s Berber tent or out over the lagoon at&nbsp;the hotel’s oyster bar, are where you want&nbsp;to be to enjoy the sunsets of the kind that leave you in wonder at the beauty of this world.</p><p>This year though was not going to be like past years. &nbsp;La Sultana had been shut, as had all hotels in Morocco, since March when the government&nbsp;closed its international borders&nbsp;and issued shelter-in-place orders, making for one of the strictest and longest lockdowns in the world.</p><p>All things considered, Morocco did well during its confinement period, with much lower case and death rates than most countries in Europe. As part of a gradual&nbsp;<a href="https://www.thetimes.co.uk/article/morocco-celebrates-the-end-of-lockdown-m6ttqbx9l">loosening of restrictions</a>,&nbsp;hotels were allowed to re-open at 50% capacity at the beginning of July which was when we’d normally be visiting. The question of whether or not to go this year was a tough one: what would&nbsp;a hotel experience be like with the limitations&nbsp;and regulations in place, and were we&nbsp;risking infection or being irresponsible by leaving home to go away for a weekend? &nbsp;We thought long and hard, but ultimately my curiosity to “get back out there” and see how hotels are dealing with post-lockdown reopening got the better of me. And let’s face it: after a solid 100&nbsp;days shut in our apartment with little more outdoor time&nbsp;than taking out the garbage, we had&nbsp;serious cabin fever. Birthdays, baptisms, and weddings had all been cancelled this spring, but virus be damned,&nbsp;this anniversary&nbsp;we were not going to spend at home. Taking confidence&nbsp;in the sanitary measures laid out by the Moroccan Health Ministry, we packed our weekend bags, donned our masks, and drove south.</p><p>I would be lying if I said our stay was just like our past three visits. Upon arrival our bags were unloaded from the car and whisked away for disinfecting before they were deposited in our rooms. Our temperatures were taken before we were allowed inside the garden grounds. And at check-in there was no paperwork to sign or credit cards to hand over (we had given this info ahead of time). Staff were as welcoming and as friendly as ever, but each member were required to wear masks at all times.</p><p>At 50% occupancy, all six rooms were booked on our arrival night. We only saw one family and one other couple while we were there, and the following night we were completely on our own. This is actually not all that different from the norm&nbsp;at La Sultana, and one of the reasons why we love the place. Even when full,&nbsp;you feel&nbsp;like you have it mostly to yourself.</p><p>Our room had “touchless” menus for room service, hotel info and activities, in the form of a Q-code to scan on a smartphone, and hand-sanitizer to take with you. Rooms were left empty for a minimum of 24-hours for a deep clean by the housekeeping team before new guests could check in, but that being said, I realized that at a hotel there are so many potential surfaces to touch that it is practically impossible to ensure every single last one of them is disinfected. The take away from this was to maintain the advice we’ve all been hearing now for months: wash hands frequently, practice social distancing, and avoid touching your face.</p><p>Once we settled in to this new reality, the truth is we had a very satisfying, deeply relaxing visit. We made ample use of the infinity pool, went for a boat ride on the lagoon and a beach picnic, and visited the hotel’s organic farm nearby. We enjoyed sleeping in late and having our breakfasts brought to the&nbsp;privacy of our patio to enjoy the scenery&nbsp;while tucking into fresh local fruit, home baked pastries and Moroccan pancakes. We also did a hammam scrub and massage under the stony columns of the hotel’s excellent spa, our first since the start of the pandemic. No request was too much for the staff, and one thing that has remained consistent is La Sultana’s wonderful team who are eager to please. We spent more time than in the past speaking with the staff, sharing stories of the lockdown and how things were in Oualidia (which registered very few actual cases). Most of the team at La Sultana have been there for years, so it was good to know that our dirhams and gratuities were also helping keep not just the hotel but the families that depend on them afloat.</p><p>And let’s not leave out the oysters. Heading out by boat, we visited one of the local producers that supplies&nbsp;the hotel, right off the lagoon. The oysters spend the first few years of their lives in the tidal waters, and the last six months or so in salt-water tanks before being sold. Oyster farming requires a zen patience, as they can take around three years to mature. Patience&nbsp;has become my mantra in these days of uncertainty, and I take great comfort in knowing that when the day comes when international travelers are welcome back to Morocco, there’s a wonderful little spot in Oualidia that will be welcoming them and capturing their hearts, as La Sultana has captured ours."</p><p>Read the full story and more :&nbsp;<a href="https://trufflepig.com/wheres-oualidia/">https://trufflepig.com/wheres-oualidia/</a></p><p></p><p>Photo credit : @Iberian_Nomad<br></p>
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			'BlogPost__i18n__body' => '<p><p>La Sultana Oualidia is "One of the best luxury sports breaks around the world" The Telegraph says in an article written by Francesca Syz.</p><h1>How to get your Olympics hit by going on a sporty holiday instead</h1><p>"Anyone with even a fleeting interest in the Olympics will know that&nbsp;<a href="https://www.telegraph.co.uk/olympics/0/tokyo-olympics-2020-2021-date-when/">Tokyo 2020</a>&nbsp;was supposed to begin this Friday. All being well, it will take place this time next year. But in the meantime, we’ll have to get our sporty hit elsewhere.&nbsp;</p><p>The good news is there are lots of places you can go to channel your inner Usain Bolt this summer and, looking on the bright side, you now have an extra year to brush up on some of those sports that are going to be in the Olympics for the first time, for example, climbing, surfing and skateboarding.</p>If you’re the next Kelly Slater,&nbsp;<a href="https://www.lasultanahotels.com/p/oualidia">La Sultana Oualidia</a>,&nbsp;half way between Marrakech and Casablanca in Morocco, is the one for you. It sits on the edge of the sheltered Oualidia Lagoon (great for beginners). Outside the lagoon is the Atlantic and a stretch of coast considered one of the world’s finest surfing spots for pros. The hotel has teamed up with the excellent Surfland Surfcamp to offer surfing lessons to guests of all levels of experience (from £21pp)."</p><p>What sport to you like most when on the wild beaches of Oualidia? Surfing, Hiking, Horseriding, Fat-biking, Swimming, Fishing?</p><p><br><p>Here is the link to the full article:</p><p><a href="https://www.telegraph.co.uk/luxury/travel/best-sport-holiday-cycling-swimming-break-summer-olympics/">https://www.telegraph.co.uk/luxury/travel/best-sport-holiday-cycling-swimming-break-summer-olympics/</a><br></p><p><a href="https://uk.finance.yahoo.com/news/olympics-hit-sporty-holiday-summer-101341520.html">https://uk.finance.yahoo.com/news/olympics-hit-sporty-holiday-summer-101341520.html</a></p></p>'
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		'BlogPost__i18n__body' => '<p></p><h2><h2>We are glad to share our Moroccan pancake recipe as featured on Tempus Magazine.</h2></h2><p>BY&nbsp;<a href="https://tempusmagazine.co.uk/news/author/Tempus">TEMPUS</a>&nbsp;| 10 FEB 2021 |&nbsp;<a href="https://tempusmagazine.co.uk/news/category/indulge">INDULGE</a></p><h4>Pancake Day is just around the corner, so why not try out one of these worldly pancake recipes?</h4><p>Like many of us, you may have been told that money makes the world go round. However upon further research, Tempus can confirm that does in fact appear to be&nbsp;pancakes that perpetuate the rotation of the globe. These small fluffy discs are a culinary touchstone in hundreds of cuisines across the globe, with each culture developing their own distinct styles.</p><p>Thus, if you are feeling particularly adventurous this&nbsp;pancake&nbsp;day (16 February) and wish to travel the world from the comfort of your own kitchen, Tempus and&nbsp;<a href="https://www.pc.agency/">The PC&nbsp;Agency</a>&nbsp;have compiled a list of the best pancake recipes from some of our favourite hotels and more from across the globe.&nbsp;</p><h3>MOROCCO</h3><p>The Msemen&nbsp;Pancake from&nbsp;La Sultana Marrakech</p><p>Msemen is a&nbsp;flat, square&nbsp;Moroccan&nbsp;pancake&nbsp;with a crisp and flaky outside and a delicious chewy inside. It is traditionally served for breakfast with honey and butter but can also be enjoyed in the evening&nbsp;with Moroccan mint tea or coffee. While it may be a slightly more complicated recipe, La Sultana ensures it will be worth it.</p><p>Ingredients&nbsp;</p><p>- 3 1/2 cups white flour, - all purpose or bread</p><p>- 1/2 cup fine semolina or durum flour</p><p>- 2 tsp sugar</p><p>- 2 tsp salt</p><p>- 1/4 tsp dry yeast&nbsp;</p><p>- 1 1/2 cups warm water&nbsp;</p><p>For folding the Msemen</p><p>- 1 cup vegetable oil</p><p>- 1/2 cup fine semolina</p><p>- 1/4 cup very soft unsalted butter&nbsp;</p><p>Method</p><p>Making&nbsp;the Msemen dough</p><p>1. Mix the dry ingredients in a large bowl and add the water and combine to make a dough.&nbsp;</p><p>2. Knead the dough by hand (or with a mixer and dough hook) until very smooth, soft and elastic but not sticky. Adjust water or flour as necessary to achieve that texture.</p><p>3. Divide the dough into balls the size of small plums. Be sure the top and sides of the balls are smooth. Transfer the balls of dough on an oiled tray, cover loosely with plastic and leave to rest for 10 to 15 minutes.</p><p>4. While the dough is resting, set up a work area. You'll need a large flat surface for spreading and folding the dough. Set out bowls of vegetable oil, semolina and very soft butter. Set your griddle or large frying pan on the stove, ready to heat up.</p><p>Shaping&nbsp;the Msemen</p><p>1. Generously oil your work surface and your hands. Dip a ball of dough in the oil and place it in the center of your work space. Using a light touch and quick sweeping motion from the center outward, gently spread the dough into a paper-thin, roughly shaped circle. Oil your hands as often as needed so that they slide easily over the dough.</p><p>2. Dot the flattened dough with butter and sprinkle with semolina. Fold the dough into thirds like a letter to form an elongated rectangle. Dot again with butter, sprinkle with semolina, and fold again into thirds to form a square.&nbsp;</p><p>3. Transfer the folded dough to the oiled tray and repeat with the remaining balls of dough. Keep track of the order in which you folded the squares.&nbsp;</p><p>Cooking the Msemen</p><p>1. Heat your griddle or frying pan over medium heat until quite hot. Starting with the first Msemen you folded, take a square of dough and place on your oiled work surface. Oil your hands and pat the dough firmly to flatten it to double its original size.&nbsp;</p><p>2. Transfer the flattened square to the hot griddle and cook, turning several times, until cooked through, crispy on the exterior and golden in color. Transfer to a rack.</p><p>3. Repeat with the remaining squares, working with them in the order in which they were folded. You can flatten and cook several at a time if your pan or griddle can accommodate them.</p><p>4. When each Msemen has cooled for a minute or two, pick it up from opposite ends and gently flex it for a few seconds with a quick back and forth, see-saw motion. This helps separate the laminated layers from each other.</p><p>5. Serve the Msemen immediately, or allow to cool completely before freezing.</p><p>This recipe comes from La Sultana Marrakech, Morocco.</p><p><a href="http://www.lasultanahotels.com/p/marrakech">lasultanahotels.com</a></p>Read full article with recipes from around the world :&nbsp;<a href="https://tempusmagazine.co.uk/news/shrove-tuesday-incredible-pancake-recipes-from-around-the-world">Tempus Magazine</a><br><p></p>
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			'content' => '<p></p><h2>We are glad to share our Moroccan pancake recipe as featured on Tempus Magazine.</h2><p>BY&nbsp;<a href="https://tempusmagazine.co.uk/news/author/Tempus">TEMPUS</a>&nbsp;| 10 FEB 2021 |&nbsp;<a href="https://tempusmagazine.co.uk/news/category/indulge">INDULGE</a></p><h4>Pancake Day is just around the corner, so why not try out one of these worldly pancake recipes?</h4><p>Like many of us, you may have been told that money makes the world go round. However upon further research, Tempus can confirm that does in fact appear to be&nbsp;pancakes that perpetuate the rotation of the globe. These small fluffy discs are a culinary touchstone in hundreds of cuisines across the globe, with each culture developing their own distinct styles.</p><p>Thus, if you are feeling particularly adventurous this&nbsp;pancake&nbsp;day (16 February) and wish to travel the world from the comfort of your own kitchen, Tempus and&nbsp;<a href="https://www.pc.agency/">The PC&nbsp;Agency</a>&nbsp;have compiled a list of the best pancake recipes from some of our favourite hotels and more from across the globe.&nbsp;</p><h3>MOROCCO</h3><p>The Msemen&nbsp;Pancake from&nbsp;La Sultana Marrakech</p><p>Msemen is a&nbsp;flat, square&nbsp;Moroccan&nbsp;pancake&nbsp;with a crisp and flaky outside and a delicious chewy inside. It is traditionally served for breakfast with honey and butter but can also be enjoyed in the evening&nbsp;with Moroccan mint tea or coffee. While it may be a slightly more complicated recipe, La Sultana ensures it will be worth it.</p><p>Ingredients&nbsp;</p><p>- 3 1/2 cups white flour, - all purpose or bread</p><p>- 1/2 cup fine semolina or durum flour</p><p>- 2 tsp sugar</p><p>- 2 tsp salt</p><p>- 1/4 tsp dry yeast&nbsp;</p><p>- 1 1/2 cups warm water&nbsp;</p><p>For folding the Msemen</p><p>- 1 cup vegetable oil</p><p>- 1/2 cup fine semolina</p><p>- 1/4 cup very soft unsalted butter&nbsp;</p><p>Method</p><p>Making&nbsp;the Msemen dough</p><p>1. Mix the dry ingredients in a large bowl and add the water and combine to make a dough.&nbsp;</p><p>2. Knead the dough by hand (or with a mixer and dough hook) until very smooth, soft and elastic but not sticky. Adjust water or flour as necessary to achieve that texture.</p><p>3. Divide the dough into balls the size of small plums. Be sure the top and sides of the balls are smooth. Transfer the balls of dough on an oiled tray, cover loosely with plastic and leave to rest for 10 to 15 minutes.</p><p>4. While the dough is resting, set up a work area. You'll need a large flat surface for spreading and folding the dough. Set out bowls of vegetable oil, semolina and very soft butter. Set your griddle or large frying pan on the stove, ready to heat up.</p><p>Shaping&nbsp;the Msemen</p><p>1. Generously oil your work surface and your hands. Dip a ball of dough in the oil and place it in the center of your work space. Using a light touch and quick sweeping motion from the center outward, gently spread the dough into a paper-thin, roughly shaped circle. Oil your hands as often as needed so that they slide easily over the dough.</p><p>2. Dot the flattened dough with butter and sprinkle with semolina. Fold the dough into thirds like a letter to form an elongated rectangle. Dot again with butter, sprinkle with semolina, and fold again into thirds to form a square.&nbsp;</p><p>3. Transfer the folded dough to the oiled tray and repeat with the remaining balls of dough. Keep track of the order in which you folded the squares.&nbsp;</p><p>Cooking the Msemen</p><p>1. Heat your griddle or frying pan over medium heat until quite hot. Starting with the first Msemen you folded, take a square of dough and place on your oiled work surface. Oil your hands and pat the dough firmly to flatten it to double its original size.&nbsp;</p><p>2. Transfer the flattened square to the hot griddle and cook, turning several times, until cooked through, crispy on the exterior and golden in color. Transfer to a rack.</p><p>3. Repeat with the remaining squares, working with them in the order in which they were folded. You can flatten and cook several at a time if your pan or griddle can accommodate them.</p><p>4. When each Msemen has cooled for a minute or two, pick it up from opposite ends and gently flex it for a few seconds with a quick back and forth, see-saw motion. This helps separate the laminated layers from each other.</p><p>5. Serve the Msemen immediately, or allow to cool completely before freezing.</p><p>This recipe comes from La Sultana Marrakech, Morocco.</p><p><a href="http://www.lasultanahotels.com/p/marrakech">lasultanahotels.com</a></p>Read full article with recipes from around the world : <a href="https://tempusmagazine.co.uk/news/shrove-tuesday-incredible-pancake-recipes-from-around-the-world">Tempus Magazine</a><p></p>
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			'content' => '<p></p><h2><h2>We are glad to share our Moroccan pancake recipe as featured on Tempus Magazine.</h2></h2><p>BY&nbsp;<a href="https://tempusmagazine.co.uk/news/author/Tempus">TEMPUS</a>&nbsp;| 10 FEB 2021 |&nbsp;<a href="https://tempusmagazine.co.uk/news/category/indulge">INDULGE</a></p><h4>Pancake Day is just around the corner, so why not try out one of these worldly pancake recipes?</h4><p>Like many of us, you may have been told that money makes the world go round. However upon further research, Tempus can confirm that does in fact appear to be&nbsp;pancakes that perpetuate the rotation of the globe. These small fluffy discs are a culinary touchstone in hundreds of cuisines across the globe, with each culture developing their own distinct styles.</p><p>Thus, if you are feeling particularly adventurous this&nbsp;pancake&nbsp;day (16 February) and wish to travel the world from the comfort of your own kitchen, Tempus and&nbsp;<a href="https://www.pc.agency/">The PC&nbsp;Agency</a>&nbsp;have compiled a list of the best pancake recipes from some of our favourite hotels and more from across the globe.&nbsp;</p><h3>MOROCCO</h3><p>The Msemen&nbsp;Pancake from&nbsp;La Sultana Marrakech</p><p>Msemen is a&nbsp;flat, square&nbsp;Moroccan&nbsp;pancake&nbsp;with a crisp and flaky outside and a delicious chewy inside. It is traditionally served for breakfast with honey and butter but can also be enjoyed in the evening&nbsp;with Moroccan mint tea or coffee. While it may be a slightly more complicated recipe, La Sultana ensures it will be worth it.</p><p>Ingredients&nbsp;</p><p>- 3 1/2 cups white flour, - all purpose or bread</p><p>- 1/2 cup fine semolina or durum flour</p><p>- 2 tsp sugar</p><p>- 2 tsp salt</p><p>- 1/4 tsp dry yeast&nbsp;</p><p>- 1 1/2 cups warm water&nbsp;</p><p>For folding the Msemen</p><p>- 1 cup vegetable oil</p><p>- 1/2 cup fine semolina</p><p>- 1/4 cup very soft unsalted butter&nbsp;</p><p>Method</p><p>Making&nbsp;the Msemen dough</p><p>1. Mix the dry ingredients in a large bowl and add the water and combine to make a dough.&nbsp;</p><p>2. Knead the dough by hand (or with a mixer and dough hook) until very smooth, soft and elastic but not sticky. Adjust water or flour as necessary to achieve that texture.</p><p>3. Divide the dough into balls the size of small plums. Be sure the top and sides of the balls are smooth. Transfer the balls of dough on an oiled tray, cover loosely with plastic and leave to rest for 10 to 15 minutes.</p><p>4. While the dough is resting, set up a work area. You'll need a large flat surface for spreading and folding the dough. Set out bowls of vegetable oil, semolina and very soft butter. Set your griddle or large frying pan on the stove, ready to heat up.</p><p>Shaping&nbsp;the Msemen</p><p>1. Generously oil your work surface and your hands. Dip a ball of dough in the oil and place it in the center of your work space. Using a light touch and quick sweeping motion from the center outward, gently spread the dough into a paper-thin, roughly shaped circle. Oil your hands as often as needed so that they slide easily over the dough.</p><p>2. Dot the flattened dough with butter and sprinkle with semolina. Fold the dough into thirds like a letter to form an elongated rectangle. Dot again with butter, sprinkle with semolina, and fold again into thirds to form a square.&nbsp;</p><p>3. Transfer the folded dough to the oiled tray and repeat with the remaining balls of dough. Keep track of the order in which you folded the squares.&nbsp;</p><p>Cooking the Msemen</p><p>1. Heat your griddle or frying pan over medium heat until quite hot. Starting with the first Msemen you folded, take a square of dough and place on your oiled work surface. Oil your hands and pat the dough firmly to flatten it to double its original size.&nbsp;</p><p>2. Transfer the flattened square to the hot griddle and cook, turning several times, until cooked through, crispy on the exterior and golden in color. Transfer to a rack.</p><p>3. Repeat with the remaining squares, working with them in the order in which they were folded. You can flatten and cook several at a time if your pan or griddle can accommodate them.</p><p>4. When each Msemen has cooled for a minute or two, pick it up from opposite ends and gently flex it for a few seconds with a quick back and forth, see-saw motion. This helps separate the laminated layers from each other.</p><p>5. Serve the Msemen immediately, or allow to cool completely before freezing.</p><p>This recipe comes from La Sultana Marrakech, Morocco.</p><p><a href="http://www.lasultanahotels.com/p/marrakech">lasultanahotels.com</a></p>Read full article with recipes from around the world :&nbsp;<a href="https://tempusmagazine.co.uk/news/shrove-tuesday-incredible-pancake-recipes-from-around-the-world">Tempus Magazine</a><br><p></p>
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                                         <h3> <a href="/article/shrove-tuesday-incredible-pancake-recipes-127">Shrove Tuesday: incredible pancake recipes </a>  </h3>
                                         

                                         <a class="date" href="#"> 22 January 2021</a>

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                                    <p></p><h2><h2>We are glad to share our Moroccan pancake recipe as featured on Tempus Magazine.</h2></h2><p>BY&nbsp;<a href="https://tempusmagazine.co.uk/news/author/Tempus">TEMPUS</a>&nbsp;| 10 FEB 2021 |&nbsp;<a href="https://tempusmagazine.co.uk/news/category/indulge">INDULGE</a></p><h4>Pancake Day is just around the corner, so why not try out one of these worldly pancake recipes?</h4><p>Like many of us, you may have been told that money makes the world go round. However upon further research, Tempus can confirm that does in fact appear to be&nbsp;pancakes that perpetuate the rotation of the globe. These small fluffy discs are a culinary touchstone in hundreds of cuisines across the globe, with each culture developing their own distinct styles.</p><p>Thus, if you are feeling particularly adventurous this&nbsp;pancake&nbsp;day (16 February) and wish to travel the world from the comfort of your own kitchen, Tempus and&nbsp;<a href="https://www.pc.agency/">The PC&nbsp;Agency</a>&nbsp;have compiled a list of the best pancake recipes from some of our favourite hotels and more from across the globe.&nbsp;</p><h3>MOROCCO</h3><p>The Msemen&nbsp;Pancake from&nbsp;La Sultana Marrakech</p><p>Msemen is a&nbsp;flat, square&nbsp;Moroccan&nbsp;pancake&nbsp;with a crisp and flaky outside and a delicious chewy inside. It is traditionally served for breakfast with honey and butter but can also be enjoyed in the evening&nbsp;with Moroccan mint tea or coffee. While it may be a slightly more complicated recipe, La Sultana ensures it will be worth it.</p><p>Ingredients&nbsp;</p><p>- 3 1/2 cups white flour, - all purpose or bread</p><p>- 1/2 cup fine semolina or durum flour</p><p>- 2 tsp sugar</p><p>- 2 tsp salt</p><p>- 1/4 tsp dry yeast&nbsp;</p><p>- 1 1/2 cups warm water&nbsp;</p><p>For folding the Msemen</p><p>- 1 cup vegetable oil</p><p>- 1/2 cup fine semolina</p><p>- 1/4 cup very soft unsalted butter&nbsp;</p><p>Method</p><p>Making&nbsp;the Msemen dough</p><p>1. Mix the dry ingredients in a large bowl and add the water and combine to make a dough.&nbsp;</p><p>2. Knead the dough by hand (or with a mixer and dough hook) until very smooth, soft and elastic but not sticky. Adjust water or flour as necessary to achieve that texture.</p><p>3. Divide the dough into balls the size of small plums. Be sure the top and sides of the balls are smooth. Transfer the balls of dough on an oiled tray, cover loosely with plastic and leave to rest for 10 to 15 minutes.</p><p>4. While the dough is resting, set up a work area. You'll need a large flat surface for spreading and folding the dough. Set out bowls of vegetable oil, semolina and very soft butter. Set your griddle or large frying pan on the stove, ready to heat up.</p><p>Shaping&nbsp;the Msemen</p><p>1. Generously oil your work surface and your hands. Dip a ball of dough in the oil and place it in the center of your work space. Using a light touch and quick sweeping motion from the center outward, gently spread the dough into a paper-thin, roughly shaped circle. Oil your hands as often as needed so that they slide easily over the dough.</p><p>2. Dot the flattened dough with butter and sprinkle with semolina. Fold the dough into thirds like a letter to form an elongated rectangle. Dot again with butter, sprinkle with semolina, and fold again into thirds to form a square.&nbsp;</p><p>3. Transfer the folded dough to the oiled tray and repeat with the remaining balls of dough. Keep track of the order in which you folded the squares.&nbsp;</p><p>Cooking the Msemen</p><p>1. Heat your griddle or frying pan over medium heat until quite hot. Starting with the first Msemen you folded, take a square of dough and place on your oiled work surface. Oil your hands and pat the dough firmly to flatten it to double its original size.&nbsp;</p><p>2. Transfer the flattened square to the hot griddle and cook, turning several times, until cooked through, crispy on the exterior and golden in color. Transfer to a rack.</p><p>3. Repeat with the remaining squares, working with them in the order in which they were folded. You can flatten and cook several at a time if your pan or griddle can accommodate them.</p><p>4. When each Msemen has cooled for a minute or two, pick it up from opposite ends and gently flex it for a few seconds with a quick back and forth, see-saw motion. This helps separate the laminated layers from each other.</p><p>5. Serve the Msemen immediately, or allow to cool completely before freezing.</p><p>This recipe comes from La Sultana Marrakech, Morocco.</p><p><a href="http://www.lasultanahotels.com/p/marrakech">lasultanahotels.com</a></p>Read full article with recipes from around the world :&nbsp;<a href="https://tempusmagazine.co.uk/news/shrove-tuesday-incredible-pancake-recipes-from-around-the-world">Tempus Magazine</a><br><p></p>
 
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