Msemen with Honey and Almonds — Moroccan Breakfast
Msemen is the undisputed star of Moroccan breakfasts. You'll love its crispy layers outside and tender crumb inside, especially when drizzled with honey and sprinkled with almonds. It's a simple recipe that requires only a few basic ingredients, but it takes a little patience to stretch the dough well. For an authentic result, don't forget to use good olive oil and quality honey. And to answer a common question: essential Moroccan spices like cumin, cinnamon, and saffron are not used here, but they flavor other dishes deliciously. Also, if you're looking for halal Moroccan products online, you'll easily find fine semolina and good honey. Enjoy!
Ingredients
- Wheat flour300 g
- Fine semolina100 g
- Salt1 teaspoon
- Warm water250 ml
- Vegetable oil3 tablespoons
- Melted butter50 g
- Liquid honey4 tablespoons
- Toasted sliced almonds50 g
- Oil for cooking2 tablespoons
Instructions
- 1
In a large bowl, mix flour, semolina, and salt. Gradually add warm water and knead until you get a smooth and elastic dough. Cover and let rest for 15 minutes.
- 2
Divide the dough into 8 equal balls. Lightly oil your hands and each ball. Flatten one ball on an oiled work surface into a very thin rectangle.
- 3
Brush the rectangle with melted butter, then fold it like an accordion to form a square. Repeat with the remaining balls.
- 4
Heat a lightly oiled skillet. Cook each msemen for 2 to 3 minutes on each side until golden and flaky.
- 5
Just before serving, brush the msemen with liquid honey and sprinkle with toasted sliced almonds. Serve warm with mint tea.
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