A new favorite recipe is somehow discovered and is made again and again. They are fabulous on their own or will happily accompany most any savory meal. We’re talking 2 Tbsp compared to say just 2 tsp.Cumin, kalongi and chickpeas add a lovely spicy heartiness to these tender, fluffy flatbreads. The more oil you use when cooking, the fluffier the msemen because it rises during cooking. The butter is optional, I don’t always use it but the semolina is a must, it adds a lovely texture. Msemen layersīutter and semolina between the layers help keep the layers distinct, much like in a croissant. To warm up, just pop it back in a pan or griddle with a little oil for a minute on each side. It’s slightly flaky when warm but chewy when cold. In fact, I know many Moroccans who don’t use semolina in the dough at all, just for the sprinkling. I use only a small amount, for just a little bit of bite and texture, but feel free to play around with the ratio after the first time. So for starters, the amount of semolina used is a matter of preference. Taste is very personal, you always hear me say. One of my favourite during our last stay in Morocco was the Rghaif that was cooked in chilli oil.

Another fact I love about Msemen is that it can also be stuffed and cooked differently, with beef, chicken, vegetables or cheese, the list is in fact as short as your imagination.A good one for kids is to spread some cream cheese on one mesmen, top with another, then cut this sandwich into little triangles. I love that it can be served in so many different ways, with honey, butter, sugar and/or cream cheese.So Msemen is square shaped make it round and it’s called Meloui! Interesting much?.On my last trip back, I found out that these days, there are all sorts of fillings and toppings, including, heaven help me, chocolate! Roti Prata is also commonly eaten for breakfast but we have it with curry although kids love it with sugar and honey. It very closely resembles a South Indian flatbread I grew up with in Singapore and Malaysia, which is called Roti Prata in Singapore and Roti Canai in Malaysia.The word Msemen means “oiled” in Arabic and you’ll see that it fits perfectly here, as we do use quite a bit of oil in the preparing and the cooking.Now that we’ve got that out of the way, let’s take a look at a few interesting tidbits on this much loved pancake found not only in Morocco, but also in the other Maghreb countries.

Quick moroccan flat bread