For lunch I attempted to recreate one of our favorite meals from the Utah County days, Lomo Saltado (served with Papa a la Huancaina sauce). We frequented a wonderful Peruvian hole-in-the-wall restaurant called "El Rinconcito del Inca". It was basically a make-shift restaurant in a peruvian family's basement with no more than 5 tables. Everyone who worked there was part of the Peruvian family, except this one random Scandinavian who spoke little English, I never did figure out his role there, but it just added to the quirky uniqueness of the location. I've driven past there several times since they took their sign down, I wish I knew what happened to them... I've got the sauce down though. (learned to make Aji-de-Gallina and Papa-a-la-Huancaina while living in Chile with a Peruvian.) The Lomo Saltado sauce also had the flavor right, but I think I the meat would have been softer if I had time to marinate it longer.
Sure, we look happy enough...but I can still envision the empty dream of what could have been with dinner at home.
MSEMEN (MOROCCAN CREPE/FRIED BREAD)
1 ½ C flour
1/2 C fine semolina or pan harina (or normal flour)
2 tsp sugar
1 tsp salt
1/4 tsp yeast (or baking powder, I just added that cause I'm too lazy to use yeast in the morning)
3/4 C warm water
Mix dry ingredients in a large bowl or mixer. Add water, and mix to form a dough. Add more water/flour if necessary to make a soft dough you can knead. Knead 5 min until smooth and elastic. (The mixer works fine). Pour a little oil onto a cookie sheet, take balls of dough and using the oiled surface with oiled hands spread out dough and push down to a thin square shape, thin as possible (1/8”), don't worry about the oil, there was no fat added to the dough, so be generous. Cook on a hot ungreased skillet. After cooking one side spread the nutella or cheese on the cooked side, fold up in 1/3s and eat hot. It'll taste better if you go to Morocco and have a lady on the street make it for you, but since most of us can't do that very often, this is pretty good too.