Msemen Recipe (Moroccan Pancakes)
There’s nothing quite like the taste of freshly made msemen – Morocco’s beloved square-shaped, laminated flatbread. Crispy on the outside and soft on the inside, msemen is a must-have at breakfast, tea time, and special occasions like Ramadan and Eid. Whether paired with honey, butter, jam, amlou (almond-argan spread), or even a savory filling, msemen is an essential part of Moroccan cuisine and hospitality.
If you’ve ever visited Morocco, you’ve likely seen msemen being made fresh by street vendors or in family kitchens, where skilled hands stretch and fold the dough to create its signature flaky layers. While msemen might seem tricky to make, this detailed msemen recipe will guide you through every step, ensuring you get perfect, golden-brown Moroccan pancakes every time.
Why Msemen is a Staple in Moroccan Homes
Msemen is more than just a delicious flatbread – it’s a symbol of Moroccan tradition and hospitality. In Morocco, it’s common to wake up to the smell of msemen sizzling on a griddle, ready to be served with a steaming glass of Moroccan mint tea. Families gather around to enjoy msemen, dipping it into honey-butter syrup or stuffing it with cheese and olives for a savory twist.
Msemen in Ramadan and Eid Celebrations
During Ramadan, msemen is a must-have on the ftoor (iftar) table, served alongside harira (Moroccan soup), dates, and chebakia (sesame honey cookies). It is also a great choice for suhur (pre-dawn meal), as it is filling and energy-packed, keeping you satisfied throughout the fasting day.
After Ramadan, msemen remains a star during Eid celebrations, where Moroccan families gather for a festive breakfast. Paired with honey, butter, or homemade preserves, msemen is a cherished treat that brings back memories of childhood and family gatherings.
How to Store and Freeze Msemen for Busy Mornings
One of the best things about msemen is that it freezes exceptionally well, making it a perfect meal-prep item for Ramadan, Eid, or everyday breakfasts.
How to Freeze Msemen:
- Let the msemen cool completely after cooking.
- Stack them with parchment paper between each one to prevent sticking.
- Store in an airtight freezer bag or container. Msemen can be frozen for up to 1 month.
How to Reheat Frozen Msemen:
- Pan Method: Place frozen msemen on a non-stick pan over low heat, flipping occasionally until warmed through and crispy.
- Oven Method: Heat in a 350°F (180°C) oven for about 5-7 minutes.
- Microwave & Pan Combo: Microwave for 15-20 seconds, then crisp in a pan for the best texture.
With these tips, you can always have fresh, homemade msemen ready in minutes!
Why You Should Try This Moroccan Msemen Recipe
✅ Authentic Moroccan Flavor – This msemen recipe captures the traditional flaky, buttery goodness of homemade msemen.
✅ Perfect for Ramadan & Eid – A beloved Moroccan flatbread enjoyed at ftoor, suhur, and festive meals.
✅ Freezer-Friendly – Make a big batch and store for up to a month!
✅ Versatile – Enjoy it sweet with honey or savory with cheese, olives, or spiced fillings.
With this step-by-step msemen recipe, you’ll be able to recreate the magic of Moroccan pancakes right in your kitchen. Whether you enjoy them during Ramadan, Eid, or as a cozy weekend treat, msemen is guaranteed to become a favorite in your home.
Ready to master the art of msemen? Let’s get cooking!
Msemen Recipe (Moroccan Pancakes)
Ingredients
Dough
- 3 ½ cup all-purpose flour
- ½ cup fine semolina
- 1 1/2 tsp salt
- 1/2 tbsp granulated sugar
- 1/4 tsp dry yeast
- 1 1/2 cup warm water more if needed
Filling
- 1/4 cup butter melted
- 1/2 cup fine semolina
Spreading
- 1 1/2 cup vegetable oil
Instructions
- In a large mixing bowl or stand mixer, mix the flour, semolina, and salt. Make a well in the middle.
- Add in the middle the sugar with yeast, and 1/2 cup of water. Let them sit for 5 minutes.
- Gradually add the remaining warm water while kneading until you get a soft, and elastic dough.
- Let the dough rest for a few minutes, then divide it into small plum-sized balls. Lightly coat them with oil and place them on an oiled tray.
- Cover loosely with plastic wrap and let them rest for 5 to 10 minutes.
- Grease your countertop or large flat tray with vegetable oil.
- Take one dough ball, dip it in oil, and place it on the work surface.
- Using your fingertips, spread it outward into a paper-thin round or oval shape (about 10-12 inches wide). Keep your hands oiled.
- Coat the surface with butter and sprinkle a little bit of semolina evenly.
- Fold into thirds like a letter to form a long rectangle.
- Again, dot with butter and semolina, then fold the rectangle into a square. Repeat with all dough balls, keeping track of the folding order.
- Preheat a griddle or non-stick pan over medium heat.
- Take the first folded square, place it on an oiled surface, and gently press it to double its original size.
- Transfer it to the hot pan and cook for 2-3 minutes per side, flipping multiple times until golden brown.
- Repeat the process with the remaning dough balls.
- Server your msemen hot with honey and olive oil or cheese spread, or store it in the fridge for up to 1 month.