Msmen / Rghaif / Moroccan pancakes
Prep Time
Porties
Serveert 6
Niveau
Easy
Msemen/rghaif stands as one of the most iconic recipes from Morocco/North Africa. While often likened to pancakes by some, they differ significantly from baghrir/hatita, which more accurately earns the title of ‘pancake.’
Making msemen can be quite challenging, especially for beginners. However, as with any skill, practice is key. By following the recipe below, you’ll soon be able to serve perfectly crafted msemen. While textual instructions are helpful, visual aids in the form of step-by-step images are invaluable for this recipes.
Msemen can be enjoyed in various ways. Whether filled with cheese, honey, or your preferred filling, the possibilities are limitless. In modern times, chocolate filling has gained popularity, although personal preferences may vary.
Ingrediënten
Msemen/rghaif stands as one of the most iconic recipes from Morocco/North Africa. While often likened to pancakes by some, they differ significantly from baghrir/hatita, which more accurately earns the title of ‘pancake.’
Making msemen can be quite challenging, especially for beginners. However, as with any skill, practice is key. By following the recipe below, you’ll soon be able to serve perfectly crafted msemen. While textual instructions are helpful, visual aids in the form of step-by-step images are invaluable for this recipes.
Msemen can be enjoyed in various ways. Whether filled with cheese, honey, or your preferred filling, the possibilities are limitless. In modern times, chocolate filling has gained popularity, although personal preferences may vary.
Stappenplan
1 Combine the semolina with the flour, salt, and water in a deep bowl. Knead all the ingredients together for one minute, then let it rest for 3 minutes. Knead it again for about 5 minutes until smooth. |
2 Transfer the dough onto the work surface and roll it out into a long strip (30 cm/12 inch in length). Cover the dough with plastic wrap and let it rest for about 5 minutes |
3 Divide the dough into 6 pieces (215 grams per portion) and shape into balls. |
4 Grease the work surface with olive oil (25 ml) and place the balls on it. Grease your hands well and press them slightly flat (12 by 12 cm). Let them rest for 10 minutes. |
5 Coat the work surface generously with olive oil (15/20 ml) and sprinkle some fine semolina on it (4 grams). Spread it evenly. Place the dough on top. With a gentle touch and a quick sweeping motion, using your fingertips, spread the dough carefully into an extremely thin circle measuring 50 cm, starting from the center and moving outwards. Grease your hands as needed. This makes the process easier. |
6 Fold the thin dough inwards. Shape it into a square measuring 15 by 15 cm. Repeat this process with the other five portions. |
7 Heat the greased cast-iron pan (anaghdam) over medium-high heat until hot. |
8 Sprinkle some fine semolina on both sides of the dough. Begin with the first msemen you folded (work only on a greased work surface). Grease your hands and use your fingertips to flatten the sides until you double the size (23 by 23 cm). |
9 Place the square msemen on the hot cast-iron pan (anaghdam) and bake it for about 30 seconds on one side. Flip the msemen. Bake for 1-1.5 minutes. Rotate your hands in a circular motion to ensure the msmen is baked evenly. Flip the msemen again and bake for another minute. Repeat the process. |
10 Brush the msemen with a little oil on both sides and stack them. |
11 Wrap the msemen in a sheet of parchment paper |
12 Wrap them in aluminum foil. This keeps them warm and soft! Highly recommended. |
