Msemmen, also known as rghaif, is a unique and beloved Moroccan flatbread that transcends the simple description of "pancake" It boasts a fascinating history, a delightful textural contrast, and a versatility that makes it a staple in Moroccan homes.
History of Msemmen (Moroccan Pancakes)
Msemmen's origins are believed to trace back to Berber tribes, the indigenous people of North Africa. Nomadic in nature, the Berbers needed portable and long-lasting food sources.
Msemmen, with its simple ingredients and ability to be stored for days, fit the bill perfectly. Over time, it became a cornerstone of Moroccan cuisine, enjoyed across social classes and during various occasions.
Msemmen (Moroccan Pancakes) Texture
The beauty of msemmen lies in its textural play. The dough, made with a combination of wheat flour and semolina, is surprisingly light and airy. However, the magic happens during preparation.
Melted butter or oil is generously layered throughout the dough, creating distinct flaky layers when cooked. This results in a delightful textural experience, with a soft and slightly chewy interior that gives way to crisp, buttery flakes on the outside.
While traditionally enjoyed plain, msemmen's versatility is one of its strengths. For breakfast, it's often drizzled with honey and melted butter.
The richness of the butter and the subtle sweetness of the semolina flour create a flavor base that complements both sweet and savory fillings beautifully.
Video of msemmen
The art of msemmen preparation
Making msemmen requires patience and practice, but the reward is well worth the effort. The dough is kneaded and rested, then stretched into a thin sheet.
Melted butter or oil is brushed on the dough, followed by a sprinkling of semolina. The dough is then folded and rolled out several times, creating the distinct layers. Finally, it's cooked on a hot griddle until golden brown and flaky.
Ingredients of msemmen (moroccan pancakes)
- 2 glasses of water.
- 2 Tablespoons of baking soda.
- 540g Flour.
- 200 g melted butter.
- 1 Glass of vegetable oil.
These are the basic ingredients for preparing mushan in this way, Now we will move on to How to prepare mesmen step by step.
How To Prepare Msemmen
1. In a large bowl I pour 2 glasses of water (400ml).
2. Add 2 tablespoons of baking soda.
3. Mix well.
4. Add half the amount of flour that we mentioned earlier.
5. Add a teaspoon of salt.
6. Mix.
7. Add the other half of the flour.
8. Knead well for 3 - 4 minutes until the dough hardens into a single lump and then cover and let it rest for 10 minutes.
9. After 10 minutes sprinkle a little flour on the work surface and roll out the dough then roll the hajina in flour.
10. Divide the dough in half.
11. Turn the two pieces of dough into a cylindrical shape.
12. Divide the dough into 4 equal sized pieces to make a total of 8 small pieces of dough.
13. Roll out all the dough pieces.
14. Bring a large plate and sprinkle with a little flour.
15. Place the dough balls inside the saucer, cover and then let them rest for 15 minutes.
16. After 15 minutes, sprinkle the work surface with a little flour, roll out a ball of dough, roll it in flour, and then start rolling it out with a dough broth until it becomes a large circle.
17. Bring the melted butter and then add a glass of vegetable oil to it.
18. Add 3 tablespoons of the butter-oil mixture over the dough.
19. Spread the butter oil mixture with a brush.
20. Using a knife, cut the dough and make small holes in dough.
21. Roll out the dough in this form.
22. Now roll the dough into a spiral and put it in a plate and cover, then repeat the steps again on each remaining piece of dough and at the end insert them into the refrigerator for an hour.
23. After an hour, take the dough pieces out of the refrigerator, then sprinkle the work surface with a little flour, put a piece of dough and start straightening it.
24. Spread the dough with a dough broth.
25. Put this piece of dough aside and repeat these steps again on the remaining pieces of dough.
26. In a large frying pan preheated to medium temperature, throw the loaf to cook.
27. Make sure to turn it constantly whenever you feel that the side has turned brown and apply this step with all the remaining loaves.
28. Enjoy!
Msemmen is more than just a dish; it's a culinary journey through Moroccan history and culture. Its unique texture, versatility, and rich flavor profile have captured the hearts and stomachs of Moroccans for generations, and continue to delight food enthusiasts worldwide.
So, the next time you encounter msemmen, take a moment to appreciate its history, its craftsmanship, and the symphony of flavors and textures it offers in every bite.