Algerian M'semen with Honey and Olive Oil — Traditional Breakfast
M'semen is the king of Algerian breakfasts, a flaky, soft flatbread that smells of semolina and butter. You'll love its golden crispness outside and tenderness inside, especially when warm honey and olive oil soak in. What I love is its simplicity: a few basic ingredients and know-how passed down through generations. And to answer a common question: typical Algerian spices like ras el hanout or harissa aren't essential here, as m'semen is enjoyed plain or sweet. It's a pure moment of comfort, to share with family over tea.
Ingredients
- Fine semolina300 g
- Flour200 g
- Salt1 tsp
- Warm water300 ml approx.
- Olive oil4 tbsp
- Honey4 tbsp
- Melted butter30 g
- Neutral oil (sunflower)2 tbsp
Instructions
- 1
In a large bowl, mix the fine semolina, flour and salt. Gradually add the warm water while kneading until you get a soft, smooth dough. Cover and let rest for 15 minutes.
- 2
Divide the dough into 8 equal balls. Lightly oil your hands and each ball with a little neutral oil.
- 3
On an oiled work surface, roll out a ball into a very thin rectangle. Brush with melted butter and a little olive oil, then fold in three lengthwise, then in three crosswise to form a square. Gently flatten with your palm.
- 4
Heat a non-stick pan over medium heat. Cook each m'semen for 2-3 minutes on each side, until golden and cooked through.
- 5
Generously brush with honey and drizzle with a little olive oil just before serving. Enjoy hot, accompanied by mint tea.
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