Moroccan Msemen (Flaky Pancakes) with Honey and Butter
Msemen are the stars of Moroccan breakfasts, these flaky crispy pancakes that you dip in honey or butter. Making authentic msemen takes a bit of technique, but the result is so rewarding! The dough, enriched with semolina, is worked with oil to create those thin layers that puff up during cooking. Serve them with mint tea for a brunch that smells like the Marrakech souk. If you're wondering what spices to use in Moroccan cuisine, remember cumin, paprika, and ginger are the basics, but here simplicity is key: just flour, semolina, and butter.
Ingredients
- all-purpose flour500 g
- fine semolina100 g
- salt1 tsp
- warm water300 ml
- melted butter100 g
- vegetable oil50 ml
- honey4 tbsp
Instructions
- 1
In a large bowl, mix flour, semolina, and salt. Gradually add warm water while kneading until you get a smooth, elastic dough. Cover and let rest for 15 minutes.
- 2
Form small dough balls (about 8). Brush each with melted butter mixed with oil, then roll it out very thin on an oiled surface.
- 3
Fold the dough by bringing the edges to the center to form a thick square. Repeat with each ball.
- 4
Heat a non-stick pan over medium heat. Stretch each square of dough with your hands to enlarge it slightly, then place in the pan. Cook 2-3 minutes per side until golden and crispy.
- 5
Serve msemen hot, drizzled with honey and melted butter. You can also enjoy them plain or with mint tea.
🍽️ 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 !