Msemen

المسمن

“Crispy, buttery, flaky Moroccan crepe — breakfast perfection.”

Prep 30 min · Cook 20 min · Serves 4–6 · Difficulty Medium · Origin: Throughout Morocco

A square pastry made by layering thin dough with butter and rolling it into a coil, then flattening it and pan-frying until golden and crispy. Msemen is served for breakfast or as a snack with honey, cheese, or jam.

Ingredients · Serves 4–6

• all-purpose flour500g
• water250ml
• butter, melted150g
• vegetable oil2 tbsp
• salt1 tsp
• Extra flour for dusting

The Recipe

1. 1.Mix flour and salt in a large bowl. Gradually add water, kneading into a smooth, elastic dough (about 10 minutes).
2. 2.Divide dough into 6–8 equal portions. Roll each into a smooth ball.
3. 3.Place balls on an oiled surface, cover, and rest for 30 minutes.
4. 4.On a floured surface, stretch one ball into a very thin, transparent sheet (about 40cm × 40cm).
5. 5.Brush the entire sheet with melted butter.
6. 6.Fold the sheet in thirds lengthwise, then in thirds again to create a small square.
7. 7.Roll the square gently into a coil (like a spiral), tucking the ends under.
8. 8.Gently flatten the coil into a square about 1cm thick.
9. 9.Heat 1 tbsp butter and oil in a skillet over medium-high heat.
10. 10.Pan-fry each msemen until golden on both sides (about 3 minutes per side).
11. 11.Drain on paper towels.

Chef's Tips

• The dough must rest to develop elasticity — don't skip this step.
• Stretching the dough thin requires practice. Be patient and gentle to avoid tearing.
• Msemen is best served warm, immediately after frying.
• You can prepare msemen in advance and reheat in a skillet before serving.