This recipe to make msemen, or typical Moroccan pancakes, is simple. It's a perfect snack to serve with Moroccan tea or to enjoy for breakfast.
9.6K views, 162 likes, 16 comments, 67 shares, Facebook Reels from Gourmandises By Nora: 🌸 MSEMEN 🇲🇦 🌸 Hello tout le monde ! Suite à ma story de ce week-end (story des msemen) vous étiez nombreux à...
These vegan, laminated pancakes are here to flip your stove-top-bread-making world upside down with their irresistible flakiness and delicate golden layers. So, tie up your apron and prepare for a recipe so buttery you will not believe it is vegan!
Alors ces crêpes vous avez déjà du les voir sur tout les sites de cuisine orientale, mais comme vous avez du le constater, chaque personne a SA recette de prédilection, et bien moi aussi bien évide…
Speciale Marocco: msemen, pane sfogliato - Questo mese sarà interamente dedicato alla cucina del Marocco! Iniziamo con una pietanza presente in tutti i forni per le strade e sulle tavole di tutte
voici msemen ou msemmen, ( مورق مسمن) Comme les beignets arabes, c'est une recette de crêpes feuilletées arabe composées de fines feuilles à la texture souple et commune à tout le Maghreb mais aussi du Moyen Orient.
Msemen is a square shape flat Moroccan pancake. It is crisp and flaky from outside and chewy inside. Msemen is traditionally served for breakfast with honey and butter but can also be had in the evening with Moroccan mint tea or coffee. This is a healthier version of Msemen with whole wheat flour and semolina and is egg-free and without any raising agent like baking soda. Now before i begin briefing about this recipe, let me answer to the question, which many of my friends and acquaintances keep me asking. They wonder about how i come up with recipes from places i have never been to or recreate a dish which i have not personally tasted. Actually, this is the charm of being a food blogger. You get to learn about new cuisines and experiment with food. But yes, I must admit that there is a lot of research going in behind every new dish. I also have to share the credit of coming up with a new innovative theme every time to the various food groups i am a part of. For instance, let's take the example of this particular dish. I have never been to Morocco, nor i have tasted these pancakes earlier, nor had i heard of them before. It was when the #197th theme for this week for Foodie Monday Blog Hop had been decided as Get In Shape. This unique theme was suggested by Kalyani who blogs at SizzlingTasteBuds. As per the theme, we had to make a dish that was best represented in any of the geometric shapes like square, rectangle, circle, etc. Kalyani also stated that either we could stick to traditional shapes of the dishes or think out of the box and give new dimensional shape to a dish. Now the first thought which popped my mind was, that i would make some pancake for the theme as my son loves them and because pancakes are usually round. On the second thought, just for fun, i thought i will make it in different shape and then i googled square shape pancake. And guess what, there actually existed a square-shaped pancake from Morocco and so this is how i finalized this dish for the theme. Meanwhile, do check out Kalyani's blog for wide varieties of wonderful recipes from around the globe. I read about 6-7 blogs and articles on the Internet about these traditional Moroccan pancakes. All the recipes were with all purpose flour. Some used yeast, some egg and others baking soda. As i have stopped buying Maida ( APF) completely from last 2 years, i decided to experiment with the recipe. Here i have used whole wheat flour instead of APF, fine semolina and salt along with little butter and oil. These pancakes are unique because they are flattened out using fingers on the working platform and no rolling pin is used in the entire recipe. Doesn't it sound interesting? At first, the dough is made with whole wheat flour, semolina, salt, and water. The dough is allowed to rest for 15 minutes after which a little butter is added to the dough and is worked on until it becomes smooth and elastic. The dough balls are brushed with oil and rested again before shaping them. Now each dough ball is flattened out thin on a greased surface with fingers into a round shape. Butter and semolina are applied on it and then it is folded thrice to get a square shape. The semolina, butter layer helps the layers separate on roasting. Lastly, this square-shaped dough is again spread out with fingers on the working platform and then roasted on a skillet with oil, flipped multiple times and cooked until it becomes crisp, fluffy and flaky. The traditional recipes use a lot of oil while pan frying these pancakes to make them crisp. I have used fat in moderation and still quite happy with the outcome. The recipe is a bit laborious but trust me the end results are worth all the energy and time going in. I can guarantee you one thing for sure that these pancakes are very addictive and once you taste them, you and your family will keep asking for more. You need to try it to out to believe me. These flaky and crispy pancakes are a breakfast staple in Morocco. They are eaten with argan oil or with softened butter and dipped in honey. The pancakes taste best when served hot or warm as on cooling they are no crisper and turn chewy and hard. I would recommend reheating the leftovers if any, from both sides on a heated skillet with little oil until they turn crisp and flaky. So without further ado, let's get started. Preparation time: 45 minutes Cooking time: 30 minutes Serves: 8 Ingredients: 1 1/4 cup whole wheat flour 3/4 cup fine semolina 1/2 teaspoon sugar (optional) Salt to taste 2 tablespoon butter Oil for roasting the pancakes Method: In a mixing bowl, take whole wheat flour, 1/2 cup semolina, salt, and sugar. Mix well and using cold water knead the flour into a semi-soft dough. Keep the dough covered for 10-15 minutes. 2. Next, add 1 tablespoon butter to the dough and work it on a kitchen platform. Knead for about 5 minutes or until the dough becomes elastic and soft. 3. Pinch out equal portions of the dough and shape them into balls. Brush these dough balls with oil and keep covered for 10 minutes. After 10 minutes, take a dough ball and place it on a greased work platform. Oil your fingers and flatten the dough ball as a thin sheet of a round shape. Now apply softened butter on the dough circle and spread semolina over it. This butter semolina layer ensures the layers remain distinct on cooking. 4. Now fold one side of the dough towards the center. Fold the opposite side over the first side. Now using tips of your fingers, gently press on this strip to elongate it. Next, fold one side of this strip towards the center. fold the opposite side of the strip as well. Now we have a rectangular strip. Fold it last time to get a perfect square. 5. Now make squares will all dough portions similarly. When ready to cook the Msemen, preheat a greased skillet over low to medium heat. Now take a dough square and using your palm or fingertips flatten the square further until it triples in size. Place it over the heated skillet and let it cook on one side until it turns golden in color. 6. Flip the Msemen and cook on the other side as well. Now apply little oil and press the Msemen using spatula or cotton cloth. Keep flipping and cooking the Msemen multiple times so that it turns crisp and flaky. The Msemen rises and becomes fluffy when cooked in this manner. Make sure the flame is low or else the Msemen will harden from outside and remain raw and uncooked from within. 7. Cook all the Msemen similarly and serve warm with softened butter and honey. Recipe Notes: I have adapted the recipe from here. I have replaced the plain flour( APF / Maida) with whole wheat flour and cut down the oil quantity. The pancakes taste best when served hot or warm as on cooling they are no crisper and turn chewy and hard. I would recommend reheating the leftovers if any, from both sides on a heated skillet with little oil until they turn crisp and flaky. The butter and semolina layer while making the Msemen ensures that the layers remain distinct on cooking. If you do not want to use butter, at least spread semolina between the layers to keep them separated. Keep the dough balls and uncooked Msemen covered with a moist cloth while working to make sure they do not dry out. If you ever try this recipe, do share your feedback with us in the comment section below. Follow us on #Facebook #Instagram , #Twitter,#Pinterest and #Google+ for more recipes and new updates. Check out the following links for more pancake recipes from this blog. Beetroot Oatmeal Pancake Carrot Pancakes Gavhache Dhirde / Sweet Pancakes
Originaire des pays du Maghreb, le Msemen est une crêpe légèrement feuilletée, confectionnée à base de farine de blé, de semoule fine et d’eau. Traditionnellement, elle est cuite sur une plaque en fonte après avoir été étalée, huilée et repliée plusieurs fois sur elle-même, à la manière d’une pâte feuilletée. Le msemen peut être servi aussi bien en version sucrée, avec du miel, au petit-déjeuner ou au goûter, qu’en accompagnement salé, garni d’une farce d’oignons, de tomates et d’épices ou de viande hachée aux légumes.
Moroccan msemen (or m'smen) is a flatbread that is a popular breakfast and snack item. Made by pressing the dough very thin, then folding it over to create a package of flaky layers, it's an easy and fun hands-on baking project.
Msemen Msemmen Rghaif ou Meloui ces délicieuses crêpes feuilletées berbères très populaires au Maghreb qu’on adore déguster nappées de miel à la fleur d’oranger autours d’une table ronde en buvant un bon atay mchahar (thé à la menthe) soit pour le petit-déjeuner, pour le goûter ou pour la rupture du jeûne pendant le mois sacré de Ramadan avec une bonne Harira et des dattes mielleuses pour remplacer le pain !
Last year I made a delicious minced meat version of the stuffed msemen but now (a year later!!! ) I realize that I should have started with the plain version. Just because it makes more sense and it’s less confusing for you guys. So better late than never! Here it is.
Msemen Msemmen Rghaif ou Meloui ces délicieuses crêpes feuilletées berbères très populaires au Maghreb qu’on adore déguster nappées de miel à la fleur d’oranger autours d’une table ronde en buvant un bon atay mchahar (thé à la menthe) soit pour le petit-déjeuner, pour le goûter ou pour la rupture du jeûne pendant le mois sacré de Ramadan avec une bonne Harira et des dattes mielleuses pour remplacer le pain !
Msemen is a fairly flaky, crispy Moroccan pancake (Rghaif) or flatbread that’s made from a combination of plain wheat flour and semolina.
Msemen sind marokkanische, blättrige Teigfladen. Die gibt es zum Frühstück oder Nachmittags zum Tee. Am besten schmecken die noch warm/lauwarm, aber können auch kalt gegessen werden.Die werden meist mit Honig und Butter serviert. Manche mögen die auch mit Nuss-Nougat Creme oder Marmelade bestrichen.Ich persönlich liebe sie pur mit einem Glas Atay (marokkanischer Tee) oder mit Honig. Msemen lässt sich auch super einfrieren & so spart man sich die Zeit, wenn man mal Lust drauf hat und keine Zeit vorhanden ist.Tue die dann bei 50 Grad im Backofen und lasse sie so am besten auftauen und danach schalte ich die Hitze etwas höher, damit die wieder etwas knusprig werden.Die kann man auch herzhaft füllen, zum Beispiel mit Hackfleisch und Zwiebeln.
Encore une recette spéciale Ramadan, avec un classique "les Msemens salés" Vous trouverez plus bas une nouvelle façon pour les façonner facilement, et une astuce pour obtenir un beau feuilletage. 250g de farine 250g de semoule extra fine Une cuil....
A soft, ground chicken stuffed flatbread from Morocco.
Msemen Msemmen Rghaif ou Meloui ces délicieuses crêpes feuilletées berbères très populaires au Maghreb qu’on adore déguster nappées de miel à la fleur d’oranger autours d’une table ronde en buvant un bon atay mchahar (thé à la menthe) soit pour le petit-déjeuner, pour le goûter ou pour la rupture du jeûne pendant le mois sacré de Ramadan avec une bonne Harira et des dattes mielleuses pour remplacer le pain !
Msemen, även kallade rghaif, är nordafrikanska pannkakor som påminner lite om tunnbröd. Luftiga, mjuka, frasiga och läckra. Pannkakorna kan avnjutas som frukost med klassiska pannkakstillbehör eller som bröd vid en gryta. Tekniken man använder för att forma pannkakorna fick mig att tänka på thailändska pannkakor, roti. Så goda! Jag har länkat till recept på roti nedan.
Una morbida pasta sfogliata “universale”: si può fare dolce o salata, semplice o farcita, fritta o in forno. Noi abbiamo scelto una versione dolce, non farcita e piuttosto neutra, da gustare con un filo di miele insieme a un infuso di menta
Les Mhajeb, également appelés Mhadjeb algériens, sont une spécialité incontournable de la cuisine algérienne. Ces msemens ou crêpes fines à base de semoule, farcies d'un mélange épicé de tomates, d'oignons et de poivrons, sont très appréciées pour leur goût méditerranéen et leur texture croustillante.
Le msemmen en arabe : المسمن او الرغيف est une sorte de crêpe feuilletée. Spécialité culinaire du Maghreb, on en trouve des variétés différentes selon les régions. C'est un carré de pâte à base de farine (ou farine additionnée de semoule), d'eau, et de sel, très finement étalée, huilée et repliée plusieurs fois, puis cuite…
Msemen is een platbrood uit de regio van Maghreb. Het lijkt op een pannenkoek, alleen is dit deeg uit laagjes opgebouwd. Serveer de msemen met honing bij een kop muntthee of koffie.
On poursuit cette série de recettes spécial Ramadan avec un incontournable de la cuisine Maghrébine, le msemen. je vous ai déjà présenté la version simple et nature, que l’on déguste souvent accompagné de thé ou de café, avec du miel ou simplement tel quel. A la maison, il est présent chaque semaine. On peut aussi […]
Skoro Christian Grey miał 50 twarzy, to i marokański msemen może mieć 50 wersji. O! A oto jedna z nich… Kolejna „nadziana”, tym razem warzywami, więc wegetarianie się ucieszą (a jeśli masło zamieni się na olej, to i weganie się ucieszą). Co tu dużo mówić – ja jestem fanką msemen … czytaj dalej →
Msemen is a kind of thick pancake, crispy on the outside and soft on the inside. It is usually served for breakfast or a snack, often accompanied by honey, butter, or a cup of mint tea. The particularity of this bread is its flakiness, obtained by folding the dough several times.
