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Moroccan/North African · Baking

Msemen

VegMedium

Diet: Veg

Msemen is a Moroccan/North African dish. Rested dough stretches more easily without tearing.

Prep
35 min
Cook
25 min
Rest, soak, marinate or chill
30 min
Total
90 min
Servings
6
Difficulty
Medium
Cuisine
Moroccan/North African
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Msemen. The photograph shows msemen on a cooking griddle.
The photograph shows msemen on a cooking griddle. Representative photograph of Msemen. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Dough

Layers

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dough · About 30 min

  1. Knead 300 g plain flour, 150 g fine semolina, 270 ml water, ¾ tsp salt 10 minutes until elastic; divide into six, oil lightly and rest 30 minutes.

    Check: Look for this result: elastic; divide into six, oil lightly and rest 30 minutes.

Fold · About 12 min

  1. Stretch each ball thinly on an oiled surface. Brush with oil and butter from 60 ml neutral oil, 50 g melted butter, 40 g fine semolina, sprinkle semolina and fold into a square.

Cook · About 5 min

  1. Flatten gently and cook on a medium griddle 4–5 minutes per side until golden and cooked through.

    Check: Look for this result: golden and cooked through.

Tips

  • Rested dough stretches more easily without tearing.
  • Judge Msemen by the texture and doneness signs in its steps. Your pan and heat affect how long Msemen takes to cook.

Substitutions

  • In Msemen, replace butter for a dairy-free version with all oil.

Storage

  • Wait until Msemen is completely cool before covering it. Plain baked Msemen keeps airtight for up to two days; adding perishable fillings means it needs refrigeration.
  • If Msemen is bread or scones, use a moderate oven for a brief warming. Serve Msemen at room temperature if it is cookies or muffins. Cooled portions of Msemen can be frozen for up to two months.

Make ahead

  • Prepare the measured ingredients for Msemen one day ahead. For Msemen, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Msemen on the day of serving.

FAQ

What matters most when making Msemen?

Rested dough stretches more easily without tearing.

What can I substitute in Msemen?

In Msemen, replace butter for a dairy-free version with all oil.

Can I prepare Msemen ahead?

Prepare the measured ingredients for Msemen one day ahead. For Msemen, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Msemen on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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