Msemen with Honey and Toasted Almonds (Moroccan Layered Breakfast Pancakes)
Let yourself be enveloped by the intoxicating aroma of these golden and crispy msemens, generously drizzled with honey and sprinkled with toasted almonds. It's a classic of Moroccan breakfasts, inherited from Berber traditions, shared with family around mint tea. To succeed with this recipe, it's essential to oil the dough well during folding to achieve those characteristic layers. If you're wondering what spices are essential in Moroccan cuisine, cinnamon, cumin, ginger, and saffron are indispensable. Here, cinnamon enhances the sweetness of honey and the richness of almonds for a delicious result. You'll see, it's pure delight.
Ingredients
- flour500 g
- fine semolina150 g
- salt1 teaspoon
- warm water250 ml
- sunflower or olive oil200 ml for folding + 4 tbsp for the dough
- melted butter30 g
- whole almonds150 g
- honey200 g
- orange blossom water2 tablespoons
- ground cinnamon1 teaspoon for the topping
Instructions
- 1
Mix flour, semolina, salt, and 4 tablespoons of oil. Gradually add warm water and knead until a soft, elastic dough forms. Shape into a ball, cover, and let rest for 30 minutes.
- 2
Toast the almonds in a dry pan until golden, then chop coarsely. Mix with cinnamon.
- 3
Divide the dough into 8 small balls. On a floured surface, roll each ball very thinly into a long rectangle, brush with oil, then fold in three across the width, then in three along the length to get a small layered square.
- 4
Cook each msemen in a hot pan with a little oil about 2-3 minutes per side until golden and crispy.
- 5
When serving, dip each msemen in orange blossom water (or brush it). Drizzle generously with honey, sprinkle with toasted almonds and cinnamon. Serve hot.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !