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Moroccan Pancake (Msemen) Recipe
Summary:
Experience the authentic taste of Morocco with this Moroccan Pancake (Msemen) recipe. These flaky, buttery, and crispy pancakes are a staple in Moroccan cuisine, perfect for breakfast, brunch, or a comforting snack. Made with simple ingredients like flour, semolina, and olive oil, these pancakes are a delightful blend of soft and crunchy textures. Follow this easy step-by-step guide to make the best Moroccan Pancakes at home!
Moroccan pancakes are among the finest Moroccan breads you can find, and it’s no surprise—they’re essentially fried bread! These delicious pancakes are usually made twice a day: for breakfast and in the mid-afternoon for snack or coffee time. They come in both sweet and savory varieties, making them a versatile treat. Personally, they’re one of my all-time favorite things to eat!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 pancakes
Calories: 250 kcal per serving
Course: Breakfast, Brunch, Snack
Cuisine: Moroccan, North African
Notes:
- These Moroccan Pancakes (Msemen) can be served with a variety of toppings such as honey, butter, jam, or even cheese for a savory option.
- If you prefer a softer texture, cover the cooked pancakes with a clean cloth as they cool down.
- You can freeze cooked msemen and reheat them in a skillet or microwave for quick snacks or breakfast.
Moroccan Pancake (Msemen) Recipe – Fluffy, Crispy, and Delicious
Description
Moroccan pancakes are called msemen or sometimes rghaif. They’re a popular breakfast and tea time treat not only in Morocco, but also Tunisia and Algeria. If you haven’t tried one, it’s time you do!
Although easily bought at bakeries or as a street food, many Moroccans prefer to make msemen at home. That way the texture, flavor, size and quality can all be controlled.
Serve them plain—I like them this way hot off the griddle—or spread with butter, honey, jam or cheese. The most traditional way, however, is to dip msemen in hot syrup made from butter and honey. A bit messy to eat, but sticky sweet and delicious.
Ingredients
For the Dough:
For Folding and Cooking:
Instructions
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Prepare the Dough:
- In a large mixing bowl, combine the flour, semolina, salt, sugar, and instant yeast. Gradually add warm water and mix until a soft dough forms.
- Knead the dough for about 10 minutes until it's smooth and elastic. If the dough feels too sticky, add a little more flour.
- Cover the dough with a damp cloth and let it rest for 15 minutes.
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Shape the Pancakes:
- Divide the dough into 8 equal portions and roll each portion into a ball.
- Mix the melted butter and vegetable oil in a small bowl. Use this mixture to grease your work surface and your hands.
- Take one dough ball, flatten it with your hands, and stretch it into a thin, circular shape on the greased surface. The thinner, the better.
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Fold the Pancakes:
- Sprinkle a small amount of semolina over the stretched dough. Fold the top and bottom edges to the center, then fold the sides to the center to form a square.
- Repeat with the remaining dough balls, greasing your hands and the surface as needed.
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Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat. Place the folded pancake seam side down onto the skillet.
- Cook for about 3-4 minutes on each side or until golden brown and crispy. Repeat with the remaining pancakes.
- Serve warm, drizzled with honey or topped with jam.
