Often eaten for breakfast with honey butter, this flaky, pancake-like bread has many names depending on the region a Moroccan calls home. Msemen, rghaif, melauoi, Moroccan pancakes - whatever you may call it, this Moroccan staple will leave you craving more!

Fear not, friends. Chef Moumen and his dear mother are here to save the day! Moumen's mother, Moulat, has come all the way from Marrakech and was kind enough to share her recipe with us. Even better, Moumen will be adding it to the Kous Kous menu!

Check out the video and the detailed recipe below:

You will need:

  • 1 lb. semolina
  • 1 lb. flour
  • 1 packet active dry yeast
  • 41/4 cups warm water 
  • 2 tsp. salt
  • 1 tsp. sugar
  • 1 cup vegetable oil
  • Honey 
  • Melted Butter
  1. Start blooming the yeast by stirring it into a quarter cup of warm water with around .5 tsp. of sugar. Set aside.
  2. Add the semolina, flour, and salt to a large mixing bowl. Mix these dry ingredients by hand.
  3. Start to slowly mix the warm water while mixing with hand. Continue mixing until a slightly sticky dough is formed. If dough is too sticky you can add a small amount of flour.
  4. Move dough to a floured work surface and knead for 20 minutes.
  5. Mix in bloomed yeast and continue to knead until mixed through. Set aside to rise for 1 hour in a warm area.
  6. Drizzle some vegetable oil onto your work surface and begin to divide dough into equal size dough balls (around 20 portions).
  7. Begin to flatten and stretch the dough as thin as it can handle without creating holes as you would with pizza dough. (Holes are not the end of the world, but doing this without holes is the measure of a good Moroccan cook!).
  8. Sprinkle some semolina and drizzle a small spoonful of butter on your stretched dough.
  9. Fold the dough onto itself in thirds as you would a letter. Then fold into thirds again until you have a small square (see video). Continue with remaining portions.
  10. Punch down the dough squares and place them onto a preheated skillet or flat top set to medium-high hit. When the dough begins to bubble up, it is ready to turn.
  11. Continue cooking on the other side until golden brown spots appear and dough is cooked through.
  12. Drizzle cooked portions with a mixture of melted butter and honey, then top it with cinnamon and roasted, slivered almonds if desired.

Serve with Moroccan mint tea or coffee.  

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