Msemen, also known as Rghaif, is a beloved Moroccan and Algerian flatbread. Traditionally enjoyed for breakfast, it’s a quintessential part of Maghrebi cuisine, showcasing the region’s knack for turning simple ingredients into delightful dishes. This layered, crispy bread is often served with honey or cheese, adding a touch of sweetness or savory to the meal.
The artistry of Msemen lies in its texture and flavor. With layers upon layers of thin, buttery dough, each bite reveals a unique combination of crispy exterior and soft interior. Simple to prepare yet deeply flavored, this flatbread represents the warmth and tradition of North African culinary heritage.
Ingredients
- 250g Fino flour or semolina
- 250g all-purpose flour
- 1 tsp salt
- Lukewarm water, as needed
- Vegetable oil, for brushing
- Melted butter, for spreading
Preparation
- In a large plate or a Moroccan Gasaa, place the Fino flour or semolina.
- Add the all-purpose flour and salt, mixing all ingredients together.
- Gradually add lukewarm water, mixing continuously until a dough ball forms; it should be neither too moist nor sticky.
- Knead the dough with your fists and palms for 10 minutes, until smooth and elastic.
- Brush the dough with a small amount of vegetable oil.
- Cover with a clean cloth and let rest for 20 minutes.
- Brush the rested dough again with vegetable oil.
- Grasp portions of the dough and cut into tennis ball-sized balls with your thumb and index fingers.
- Lightly brush dough balls with vegetable oil, cover with a clean cloth and let rest for 15 minutes.
- Brush your work surface with vegetable oil, take one dough ball and flatten with your palm.
- Using your fingers, gently expand it into a very thin disk.
- Spread a bit of melted butter over the dough, sprinkle with Fino flour or semolina.
- Fold the upper edge towards the center, add more melted butter.
- Fold the lower edge towards the center, add more melted butter, sprinkle with semolina again.
- Fold right and left edges towards the center to form a square.
- Flatten the dough square with your fingers and palm to make it three times larger, spread some melted butter.
- Heat your pan on high heat, then reduce to medium-high.
- Cook Msemen on both sides for a few minutes each, turning several times until golden brown and cooked through.
- Serve immediately with honey, cheese, or any toppings of choice.
Did you know?
Msemen can be transformed into a stuffed version, often referred to as “Msemen Mahshi.” It’s typically filled with a savory mixture of onions, spices, and occasionally minced meat, making it a hearty option for any meal. The versatility of Msemen extends beyond its traditional breakfast role; it can be an appetizer, side dish, or even a main course depending on the stuffing.
In Egyptian cuisine, though less common, variations similar to Msemen exist, highlighting the interconnectedness of North African culinary traditions. Preparing Msemen is considered an art in many Moroccan households, showcasing the cook’s skill and attention to detail. So, whether you’re mastering the art of making Msemen or enjoying its delicious layers, you are participating in a rich culinary history that spans generations and borders.
