🇲🇦 Morocco
Msemen
Every Moroccan souk corner has a woman flattening msemen with oiled palms, folding the sheet into a square and slapping it onto the griddle — eaten dipped in honey-butter or amlou with mint tea.
🔪 Prep: 30 min🔥 Cook: 15 min📈 Difficulty: Medium
Cooking for
4 people
✨ What makes it special
Fine semolina in the dough and between the folds — that is what gives the layers their signature crunch.
Ingredients
- 400 gflour
- 100 gfine semolina, plus more for folding
- 1 tspsalt
- 300 mlwarm water
- 100 mloil for shaping
- 80 gsoft butter
- to tastehoney to serve
Method
- 1
Knead flour, semolina, salt, and water into a very smooth, supple dough; rest it well.
- 2
Divide into balls and coat them in oil.
- 3
Flatten each ball paper-thin with oiled palms, dot with butter, sprinkle semolina, and fold into a square.
- 4
Cook on a hot griddle, turning, until both faces are blistered gold.
- 5
Serve hot, torn and dipped in warm honey and butter.
🍽 On your table
How this dish looks served for 4