Moroccan Pancakes with Butter and Honey (Sweet Msemen with Almonds and Orange Blossom Water)
Ah, sweet msemen! This morning delight brings back memories of my childhood in Morocco. These flaky pancakes, crispy on the outside and tender inside, are generously soaked in honey and orange blossom water, then sprinkled with toasted almonds. A true treat for the taste buds. Besides being a Moroccan breakfast staple, this recipe is easy to make. You might wonder what spices are essential in Moroccan cuisine. Cumin, ras el hanout, and cinnamon are must-haves, but here, orange blossom water is what elevates the sweetness. For authentic ingredients, look for a trusted Middle Eastern grocery store or online. Enjoy these pancakes dipped in mint tea and let yourself be transported!
Ingredients
- All-purpose flour250 g
- Fine semolina100 g
- Salt1/2 teaspoon
- Warm water150 ml
- Vegetable oil2 tablespoons
- Melted butter (or vegan margarine)50 g
- Blanched whole almonds80 g
- Liquid honey150 ml
- Orange blossom water1 tablespoon
Instructions
- 1
In a large bowl, mix flour, semolina, and salt. Add warm water and oil, then knead until a soft, elastic dough forms. Cover and let rest for 15 minutes.
- 2
Divide the dough into 6 balls. On a lightly oiled surface, flatten each ball with your fingers into a thin sheet, then brush with melted butter.
- 3
Fold the sheet into a square by bringing the edges to the center, then roll out thinly again. Repeat to get a flaky texture.
- 4
Heat a non-stick skillet over medium heat. Cook each msemen for 2 minutes per side until golden and crispy. Set aside.
- 5
Toast the almonds in a dry skillet until lightly golden, then chop coarsely.
- 6
Mix honey with orange blossom water. Dip each warm msemen into the fragrant honey, sprinkle with chopped almonds, and serve immediately.
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