Msmen / Rghaif / Moroccan pancakes

Name: Msmen / Rghaif / Moroccan pancakes
Cuisine: Turkse recepten
Ingredients: 400 g fine semolina; 400 g flour; 10 g salt; 500 ml water

Najat

Photo by Najat

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.

6 Portions

Easy

Ingredients

Portions

DOUGH

400 g fine semolina

400 g flour, all-purpose flour

10 g salt

500 ml water

olive oil

Instructions

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.

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

Divide the dough into 6 pieces (215 grams per portion) and shape into balls.

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.

Msmen deeg laten rusten en bedekken met huishoudfolie

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.

Msmen deeg vormen tot een grote dunne lap

Fold the thin dough inwards. Shape it into a square measuring 15 by 15 cm. Repeat this process with the other five portions.

Boter en griesmeel verdelen over het deeg kopie

Heat the greased cast-iron pan (anaghdam) over medium-high heat until hot.

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). NOTE: Work one msemen at a time. When one msemen is nearly done baking, start shaping the next one.

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.

Brush the msemen with a little oil on both sides and stack them.

Wrap the msemen in a sheet of parchment paper

Wrap them in aluminum foil. This keeps them warm and soft! Highly recommended.

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Msmen / Rghaif / Moroccan pancakes

· 6 porties · Easy

Ingredients

400 g fine semolina
400 g flour (all-purpose flour)
10 g salt
500 ml water

Instructions

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.
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
Divide the dough into 6 pieces (215 grams per portion) and shape into balls.
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.
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.
Fold the thin dough inwards. Shape it into a square measuring 15 by 15 cm. Repeat this process with the other five portions.
Heat the greased cast-iron pan (anaghdam) over medium-high heat until hot.
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).
NOTE: Work one msemen at a time. When one msemen is nearly done baking, start shaping the next one.
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.
Brush the msemen with a little oil on both sides and stack them.
Wrap the msemen in a sheet of parchment paper
Wrap them in aluminum foil. This keeps them warm and soft! Highly recommended.

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Msmen / Rghaif / Moroccan pancakes

Ingredients

DOUGH

olive oil

Instructions

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0 Comments

Cancel reply

Msmen / Rghaif / Moroccan pancakes

Ingredients

Instructions

Ingredients

Ingredients

DOUGH

olive oil