Ingredients

• 250g of all-purpose flour
• 100g of semolina
• 1 teaspoon of salt
• 1 tablespoon of baking powder
• Water (as needed)
• 200g of canned tuna, drained
• 1 small onion, finely chopped
• 2 tablespoons of olive oil
• 1 tablespoon of chopped fresh parsley
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the all-purpose flour, semolina, salt, and baking powder.
2. Gradually add water until a soft dough forms. Knead the dough until it becomes smooth and elastic, then let it rest for about 30 minutes.
3. Meanwhile, prepare the filling. In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
4. Add the drained tuna to the skillet, along with chopped parsley, salt, and pepper. Stir until well combined, then remove from heat and let it cool slightly.
5. Divide the rested dough into equal portions. Roll each portion into a thin circle. Place a spoonful of the tuna mixture in the center of each circle.
6. Fold the edges of the dough over the filling to enclose it completely, forming a pocket.
7. Heat a non-stick skillet over medium heat. Place the stuffed Msemmen in the skillet, cooking each side for about 3-4 minutes or until golden brown and crispy.
8. Serve hot, either plain or with a side of your favorite sauce for dipping.