رزة القاظي /Traditional Handmade Moroccan Rziza or R'zatte L'quadi (L'kadi or lL'9adi) / Moroccan Judge's Turban / Turbans du juge-Crêpe Marocaine / رزة القاظي

Recipe, Article and Photos by Mamatkamal 
Razzat L'9adi  (also spelled R'zzat L'kadi or Rziza) is a Moroccan crepe which means Judge's Turban / رزة القاظي.  It is a traditional and rural head dress that moroccan men use in some regions to protect them from wind, dust, dry hot weather in summer, cold in winter and sandstorms . However, City People combine moroccan traditional clothing with Western garments.  A turban is practical because it's easy to wear, it is just twisted  (it should not be flat), then shaped into a snail or snake form and put on the head.  With the turban, moroccan men (I have to specify here, only in some regions) wear a jellaba (a loose-fitting hooded robe with long, full sleeves) and hand-made leather Babouche or Balgha.  Strangely enough, these delicious moroccan crepes are named after the men's Moroccan Turban.

The dough should be shaped into long sausages first, then folded into spiral or 'snail-shell' shapes and cooked on a preheated non-stick pan over medium heat. It's traditionally served during Ramadan and also for special occasions or breakfast or Anytime.  It is a very time-consuming recipe but it's worth the effort when you serve it on a plate, and drizzle with honey, it's Heaven on a plate!

Rziza always brings back fond childhood memories for me.  Wonderful memories, it was something I look forward to during Ramadan or tea break after school.  I love Rziza!

I’m submitting this post to Susan's Yeastspotting, a blog devoted to yeast bread food. Please check it out!

Here is my mother's recipe, a traditional way to prepare Rziza.  But there are other ways to make Rziza such as:

1-Flatten each ball of the dough into a very thin circle then with a pizza cutter, cut the dough into strips, then shape them into Rziza (see slide below).

2-Simply, use a pasta maker then shape your Rziza.

I personally prefer the traditional way!

Ingredients:


-300 gr strong white flour / 300 gr de farine blanche.

-400 gr hard unbleached flour all puprose or fine semolina / 400 gr de farine de blé dur ou semoule très fine

-Some salt, to taste / Un peu de sel, au goût.

-3 tablespoons pure olive oil / 3 c à soupe d'huile d'olive de bonne qualité

-3  tablespoons soft unsalted butter / 3 c à soupe de beurre mou non-salé

-Pinch of dried or fresh yeast (don't put too much yeast.  For 700 gr of flour, I put less than 1 gr) / Une petite pincée de levure boulangère sèche ou fraîche (Ne pas mettre trop. Pour 700 gr de farine, j'ai mis moins qu'1 gr).

-Some warm water  to combine the dough which should be smooth and elastic  but not too sticky / Assez de l'eau tiède pour former une pâte lisse et elastique mais pas trop collante.



To shape Rziza / Pour façonner Rziza:

-You will need about 300 gr to 400 gr of unsalted butter, melted to shape Rziza /  Vous aurez besoin de 300 gr  à 400 gr de beurre non-salé fondu pour le façonnage de Rziza.


Method / Préparation:

1-I used a mixer with a bread hook to make Rziza as well as my hands to knead the dough.  Put the flour, yeast, salt, butter and oil in a mixer and knead,  adding gradually water.  Knead for abouut 5 minutes with the machine.  Mix well to a soft dough. Turn it out onto a surface or 9assriya and knead for another 20 minutes or untill smooth without adding any additional water.  /J'ai utilisé le robot culinaire pour pétrir Rziza, j'ai mis le crochet pétrisseur. Puis j'ai pétri la pâte aussi à la main.  Mélanger farine, levure, sel, beurre, et l'huile et laisser pétrir pour 5 minutes, en ajoutant graduellement de l'eau pour former une pâte lisse.  Placer la pâte sur un plan de travail ou dans 9assriya et pétrir avec les mains pendant environ 20 minutes ou jusqu'à que la pâte soit souple (A ce stade, il faut pétrir sans ajouter de l'eau à la pâte).

N.B.  Kneading the dough for a LONG time is quite important because it will help to develop the thing they call "Gluten", and it seems that this thing which makes the dough elastic. If you don't like kneading, you may use any bread machine or a bowl of a stand mixer or food processor etc.... and it is practically impossible to over-knead the dough destined to be shaped into Rziza.  So don't be scared to knead the dough as long as possible.   Once you become familiar with these crepes, it becomes naturally a matter of feel, however I would say 20 to 30 minutes of strong kneading is usually the target to make this dough.

2-Divide the dough into equal balls a little bigger than an egg. / Diviser la pâte en petites boules égales, un peu plus que la grosseur d'un oeuf.

3-Roll each ball in your hands to form small sausages.  Don't forget to use melted butter while rolling / Etirer chaque boule en un long boudin. Il faut beurrer les mains en les étirant.

4- Dip each sausage into melted butter, and stretch and stretch, rotate the dough. Continue stretching and rotating until the dough is thin and looks at first like a long rope then like noodles. /Tremper  chaque boudin dans le beurre, puis étirer la pâte jusqu'à que vous obtiendrez des ficelles très fines qui ressemblent au début à  une longue corde puis en continuant à étirer vous obtiendrez des nouilles.

5-Wrap Rziza around a rolling pin or four fingers, brush Rziza generously with melted butter, overlap then join the ends / Enrouler Rziza sur 4 doigts ou sur un rouleau à pâtisserie en la beurrant généreusement.

6-Turn Rziza inside out./ Glisser Rzizza du rouleau à pâtisserie.

7-Repeat with the remaining ropes. Rub melted butter onto the top of Rziza to prevent drying. / Procédez de la même façon pour les autres cordes jusqu'à épuisement de la pâte. Badigeonner Rziza avec du beurre fondu pour qu'elle ne se dessèche pas.

8-Using your hands, flatten Rziza  into a round / Aplatir Rziza avec la paume de la main pour former un cercle.

9-Preheat a non-stick pan over medium heat. Put a little bit of  oil on the pan (not more than 2 or 3 drops, we don't want to fry it). Wait until the pan is very hot, then start to cook Rziza.  When you put Rziza on the hot pan, wait for about 1 minute then turn it over, don't wait until it is cooked on one side to turn it. / Mettre une poêle à chauffer et attendre jusqu'à qu'elle soit très chaude.   Badigeonner la poêle avec un peu de l'huile (pas plus que 2 ou 3 gouttes).  Déposer Rziza sur la poêle . Laisser cuire environ 1 minute, puis tourner-la.  Il ne faut pas attendre que Rziza soit complètement cuite sur un côté pour la tourner.

10-Keep turning it several times, until it is cooked and golden / Tourner-la fréquemment jusqu'à qu'elle soit cuite et bien dorée.

11-Enjoy. Serve with honey or maple syrup or chocolate spread etc.../ Bssa7a w ra7a.  Servir avec du miel, sirop d'érable, tartinade  au chocolat etc...

See images below or slide, this is an easy way to make Rziza but I will not recommend this method since Rziza does not have that nice soft texture the same as Rziza made in the traditional way. 

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Recipe, Article and Photos by Mamatkamal 

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