Msemen: Moroccan Pancakes
Experience the warmth and richness of Moroccan cuisine with these traditional Msemen —flaky, pan-fried pancakes that are as satisfying as they are versatile.
Ingredients · Servings 8
- 400 g fine semolina
- 380 g all-purpose flour
- 380 ml water
- 115 g melted butter
- 100 ml sunflower oil (+ extra for greasing)
- a pinch of salt
- butter
- jam of your choice
Method · 1 h 20 min
- In a stand mixer fitted with the dough hook, combine semolina, flour, water, melted butter, sunflower oil, and salt. Mix on medium speed until a smooth, elastic dough forms.
- Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
- Turn the dough out onto a greased surface and divide it into 8 equal portions.
- Working with one portion at a time, grease your hands and the work surface with sunflower oil. Flatten the dough into a thin circle (about 20 cm / 8 inches in diameter).
- Fold the dough like an envelope and transfer it to a baking tray lined with parchment paper. Repeat this process for the remaining dough pieces.
- Cover the tray with plastic wrap and let the squares rest for another 15 minutes.
- Lightly grease the surface again. Take one square and gently stretch it into a thin rectangle (about 20×15 cm / 8×6 inches). Repeat with all the dough pieces.
- Heat a nonstick pan over medium heat. Lightly grease with sunflower oil if needed. Cook each pancake for 1–2 minutes per side, or until golden brown with darker spots.
- Serve the Moroccan pancakes with butter and jam, or with any other topping you prefer.
Msemen is a beloved staple in Moroccan households, often enjoyed for breakfast or as an afternoon snack alongside mint tea. Its origins trace back to North Africa, where it remains a popular street food and a cherished homemade dish during gatherings and special occasions. Chef Giorgos Tsoulis brings this culinary classic to life with his simple yet authentic recipe, capturing the essence of Moroccan hospitality in every bite.