Square, flaky pan-fried flatbreads, folded over oil, butter and semolina, eaten with honey and butter and mint tea.
What makes it msemen
Dough stretched thin and folded into a square, with oil or butter and semolina between the layers.
Cooked on a flat griddle until crisp outside and layered within.
Eaten warm, with honey and butter, or stuffed with onion, herbs and spiced meat.
Where it comes from
Msemen is made across the Maghreb and eaten at breakfast or in the afternoon with sweet mint tea. The dough is stretched paper-thin on an oiled surface, folded into a square, and cooked on a griddle so the layers separate.
How it varies
Msemen mahchi
Stuffed, with onions, parsley and spices or khlii (preserved meat).
Meloui
The same dough rolled into a coil, for a round bread.