Moroccan Msemen, Soft, Flaky and Foolproof
Msemen is the star of the Moroccan breakfast table. Those flaky layers that pull apart at the first bite come from stretching the dough paper-thin, brushing it with oil and semolina, then folding it up. With honey or cheese, nothing beats it alongside a glass of tea.
The whole secret lies in a very soft dough that’s left to rest, and in stretching it on an oiled surface until it’s almost see-through. Don’t be afraid of the sticky dough, that’s exactly what gives msemen its tenderness.
Moroccan Msemen, Soft, Flaky and Foolproof
المقادير
Method
- Mix the flour, semolina, salt and sugar, then add the water gradually and knead until you get a soft, elastic dough.
- Knead well for a few minutes until the dough is smooth, then divide it into balls, oil them and let them rest for 15 minutes.
- Stretch each ball on an oiled surface until it becomes very thin and almost transparent.
- Sprinkle on a little semolina and butter, then fold the dough into a square by bringing the edges toward the center.
- Stretch the square out slightly, then cook it in a hot pan with a little oil until golden on both sides.
- Serve the msemen hot with honey and butter, or with cheese.
ملاحظات
Stretch the dough as thin as you can to get clearly defined layers.
You can fill the msemen with seasoned onions and tomatoes for a savory version.
Frequently asked questions
Why did my msemen turn out tough?
Usually because of a stiff dough or not enough resting time; make sure the dough is nice and soft, give it enough rest, and stretch it thin.
Can msemen be frozen?
Yes, shape it without cooking and freeze it between sheets of paper, then cook it straight away whenever you need it.
What's the difference between msemen and meloui?
Meloui is rolled into a spiral while msemen is folded into a square; the dough and method are very similar.
Photo: Wikimedia Commons — CC BY-SA
