Originally from the Maghreb countries, the Msemen is a lightly puffed crepe, made from wheat flour, fine semolina and water. Traditionally, it is cooked on a cast iron plate after being spread, oiled and folded several times on itself, like a puff pastry. The msemen can be served in a sweet version, with honey, at breakfast or afternoon tea, or with salted side dish, stuffed with onions, tomatoes and spices stuffing or vegetable minced meat. .



For the msemen paste:

-450 g of wheat flour
-50 g of fine semolina
-½ c. baking yeast
-1 C. salt
-200 ml warm water

For browsing:

-100 g softened butter
-100 g of olive oil
-Fine semolina

For cooking:

-1 knob of butter



In a salad bowl, place the salt then the wheat flour, the fine semolina, the baker’s yeast (previously diluted in a small glass of warm water, if it is dehydrated). Make sure that the salt does not come in contact with the baker’s yeast, which could prevent it from rising.


Pour in the warm water and knead the dough until smooth and not sticky. Do not hesitate to add a little wheat flour if your dough is too wet, or water if it seems too dry. Leave the dough to rest for 30 minutes, covering it with a clean cloth.


In a bowl, mix with the fork softened butter, diced and olive oil. You will get a paste a little sticky. Form small balls of uniform size with the msemen paste. Spread them finely, in a circular manner, on your previously oiled work surface. Place a ball of the butter and olive oil mixture and crush the dough. Sprinkle with a little fine semolina. Then fold the dough on itself in the manner of a wallet.


Heat a knob of butter in a frying pan or pancake pan and brown on the sides for 3 to 4 minutes on each side. The msemen must be golden brown. Serve them with a little honey for a snack or a stuffing of minced meat and vegetables for a complete meal.

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