Msemen with Honey and Melted Butter
Msemen is Moroccan sweetness at its best: a flaky semolina dough, pan-fried until golden, then drenched in melted butter and honey. You'll love its crispy outside and soft inside. Often enjoyed for breakfast with a glass of mint tea, this flatbread is a staple in Marrakech cafés. For an authentic result, use good fine semolina and don't hesitate to oil your hands well when shaping. And if you're wondering what the essential spices of Moroccan cuisine are, remember that for this recipe, the simplicity of butter and honey is enough to transport your taste buds. Enjoy!
Ingredients
- Fine semolina250 g
- Wheat flour250 g
- Warm water300 ml
- Salt1 teaspoon
- Vegetable oil4 tablespoons
- Melted butter50 g
- Honey4 tablespoons
- Fine semolina for dusting50 g
Instructions
- 1
In a large bowl, mix the semolina, flour, and salt. Gradually add warm water and knead until you get a soft and smooth dough. Cover and let rest for 15 minutes.
- 2
Divide the dough into 8 equal balls. Lightly oil your hands and flatten each ball into a thin disk on an oiled work surface.
- 3
Brush each disk with melted butter and sprinkle with a little fine semolina. Fold the disk in half, then in half again to form a square. Gently flatten with a rolling pin to get a thin square.
- 4
Heat a non-stick pan over medium heat. Cook each msemen for 2 to 3 minutes on each side, until golden and crispy.
- 5
As you remove them from the pan, generously brush with melted butter and honey. Stack the msemen to keep them warm and soft.
- 6
Serve immediately with mint tea for a typically Moroccan breakfast or brunch.
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