Msemen (Moroccan Layered Pancakes)
Imagine yourself in the early morning in Marrakech, the intoxicating smell of melted butter and toasted semolina fills the kitchen. Msemen, these layered pancakes from the Maghreb, are a true delight for breakfast. Their crispy yet soft texture, achieved by careful folding, reminds you of flaky pastries. And for an authentic tagine, don't forget the mix of ras el hanout, cinnamon and saffron: these are the spices that make the magic of Moroccan cuisine.
Ingredients
- all-purpose flour500 g
- fine semolina100 g
- salt1 teaspoon
- olive oil4 tablespoons
- melted butter (for layering)100 g
- warm water250 ml
Instructions
- 1
Mix flour, semolina and salt in a large bowl. Add olive oil and warm water, then knead until smooth and elastic. Cover and rest 15 minutes.
- 2
Divide dough into 8 balls. Brush each ball with melted butter and rest 10 minutes.
- 3
On an oiled surface, roll each ball into a very thin circle (almost transparent), using your hands or a rolling pin.
- 4
Fold the edges of the circle toward the center to form a square, brushing each fold with butter. Repeat for each ball.
- 5
Heat a nonstick pan over medium heat. Cook each msemen 2-3 minutes per side until golden and crispy.
- 6
Serve hot with honey, butter, jam or fresh cheese.
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