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- Msemen
Msemen
Ingredients
Step by step process
Preparing the Dough
- 1
To make msemen, mix all-purpose flour, semolina, salt, and optionally granulated sugar in a bowl.
- 2
Gradually add lukewarm water and knead for 8-10 minutes until you have a smooth, soft, elastic dough that barely sticks.
- 3
Cover the bowl with a kitchen towel and let the dough rest for 20-30 minutes at room temperature.
- 4
Divide the rested dough into 8 equal pieces, shape each into a ball, and let rest for another 5 minutes.
Shaping and Layering
- 5
Melt the butter and mix it with sunflower oil. Lightly oil your hands and work surface with this mixture.
- 6
Gently stretch one dough ball with your fingers into a very thin disk (almost translucent), brush the surface with the fat mixture, and evenly sprinkle a little semolina.
- 7
Fold the disk into thirds, then again into thirds to form a square. Lightly brush the top with more fat and flatten gently with your palm.
- 8
Shape the remaining balls in the same way and let the folded squares rest for a few minutes to allow the layers to bind.
Frying
- 9
Heat a pan over medium heat and brush it with a thin layer of sunflower oil.
- 10
Gently roll or press the first square to about 12-15 cm and place it in the pan. Fry for 2-3 minutes on each side until golden, lightly pressing with a spatula so the layers cook through.
- 11
Repeat with all the flatbreads and add oil to the pan as needed. Keep the cooked msemen warm under a towel.
Serving
- 12
Serve warm, drizzled with honey, or torn into pieces for dipping.
- 13
Msemen tastes great on its own or as a side to tea or savory dips.
More tips:
The dough should be soft and pliable. If it tears, add a few drops of water and let it rest longer so the gluten relaxes and the flatbreads can be stretched more easily.
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Topic: Moroccan Cuisine
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