Msem*n Recipe - Square Moroccan Pancakes or Rghaif - Taste of Maroc (2024)

• 3 1/2 cups white flour, - all purpose or bread
• 1/2 cup fine semolina or durum flour
• 2 tsp sugar
• 2 tsp salt
• 1/4 tsp dry yeast - (less in very warm weather)
• 1 1/2 cups warm water - (not hot)

For Folding the Msem*n

• 1 cup vegetable oil - (more if needed)
• 1/2 cup fine semolina - (can use coarser caliber if you like)
• 1/4 cup very soft unsalted butter - (more if needed)

Make the Msem*n Dough

• Mix the dry ingredients in a large bowl. Add the water and combine to make a dough.

• Knead the dough by hand (or with a mixer and dough hook) until very smooth, soft and elastic but not sticky. Adjust water or flour as necessary to achieve that texture.

• Divide the dough into balls the size of small plums. Be sure the top and sides of the balls are smooth. Transfer the balls of dough on an oiled tray, cover loosely with plastic and leave to rest for 10 to 15 minutes.

• While the dough is resting, set up a work area. You'll need a large flat surface for spreading and folding the dough. Set out bowls of vegetable oil, semolina and very soft butter. Set your griddle or large frying pan on the stove, ready to heat up.

Shape the Msem*n

• Generously oil your work surface and your hands. Dip a ball of dough in the oil and place it in the center of your work space. Using a light touch and quick sweeping motion from the center outward, gently spread the dough into a paper-thin, roughly shaped circle. Oil your hands as often as needed so that they slide easily over the dough.

• Dot the flattened dough with butter and sprinkle with semolina. Fold the dough into thirds like a letter to form an elongated rectangle. Dot again with butter, sprinkle with semolina, and fold again into thirds to form a square.

• Transfer the folded dough to the oiled tray and repeat with the remaining balls of dough. Keep track of the order in which you folded the squares.

Cooking the Msem*n

• Heat your griddle or frying pan over medium heat until quite hot.Starting with the first msem*n you folded, take a square of dough and place on your oiled work surface. Oil your hands and pat the dough firmly to flatten it to double its original size.

• Transfer the flattened square to the hot griddle and cook, turning several times, until cooked through, crispy on the exterior and golden in color. Transfer to a rack.

• Repeat with the remaining squares, working with them in the order in which they were folded. You can flatten and cook several at a time if your pan or griddle can accommodate them.

• When each msem*n has cooled for a minute or two, pick it up from opposite ends and gently flex it for a few seconds with a quick back and forth, see-saw motion. This helps separate the laminated layers from each other.

• Serve the msem*n immediately, or allow to cool completely before freezing.

Reheating and Serving Msem*n

• Msem*n can be reheated directly from the freezer in a frying pan placed over medium-low heat, or directly on the rack in a preheated 350° F (180° C) oven.

• To make the traditional Moroccan syrup for dipping, heat equal portions of unsalted butter and honey in a frying pan. When hot and just beginning to bubble, turn off the heat. Dip the warm msem*n into the syrup to coat the pancake on both sides.

• You can make msem*n as small or as large as you like. I prefer to keep them small as described here.
• If you don't have a double griddle, use two or three frying pans on different burners for more efficient cooking.
• Instead of all vegetable oil, you can use a mix of oil and melted butter.
• Some of the white flour can be replaced by whole wheat flour. Adds nice flavor, but the final product might not be as crispy.
• You can also use a mix of half white flour and half semolina. It yields msem*n with coarser texture. It's my preferred mix when making meloui, a round, coiled cousin of msem*n.