Recipe by Hajar Elizabeth
This is a Moroccan flaky flat almost crepe like bread. Best eaten warm it is well loved here for breakfast with butter, sugar, honey, cinnamon, ground almonds or a combination of these. As street food it is nearly always delicious and made at home is even better! We also stuff these with sweet mixtures such as roughly ground almonds and sugar or honey and love them stuffed savory with onions, parsley, tomato and if I have any, leftover crumbled Hajar's Zweena Beef Kefta or a combination. The beef is certainly not obiligatory!! Be careful to oil, oil, oil, your hands and surfaces well! I have worn M'semmen many times due to lack of oil. I can still remember the smile on Mohamed's face when I told him that I made m'semmen long before coming to Morocco. For more info, visit the African Forum where I have a column and others make wonderful contributions! c.2005
Top Review by Nasseh
I used this recipe to make M'semmen for my Moroccan husband. He said it taste just like it does at home. :) Since making this recipe the first time I have started adding equal parts salt & sugar to the flour. My husband & I prefer it better this way.
- 1 kg flour (unbleached white)
- 1 tablespoon salt
- 2 -3 cups water
- butter, breads in (for cooking)
- vegetable oil, for hands and surfaces
Directions See How It's Made
- Make a well in the center of the flour, place the salt in the well and add the water small amounts at a time. Knead well to form a very smooth dough. Using well oiled hands, make balls the size of a tangerine and place them on an oiled surface. Counter top, table, marble block etc.
- Spread out the balls one by one with the palm of your oiled hand stretching the dough gently in all directions until it is very thin.
- Fold in the 4 sides to form a square approximately 3-4 inches in size.
- Cook briefly in a well buttered skillet on both sides until lightly browned.
- Served with honey or sugar these are a wonderful breakfast or snack.
- We also stuff them(occasionally here in Morocco) before folding with sweet mixtures such as ground almonds and sugar or with onions, parsley, and spices; meat can be added as well. We like to stuff them with my precooked kefta (sometimes)but always with onions, parsley and tomato (either a bit of Hajar's Wicked Sauce Tomatish), fresh thinly sliced then diced tomato, pounded tomato or a small bit of tomato concentrate. If stuffing, these are always stuffed thinly, not as bulging pockets.
- The number of servings is an approximation and has to be as no 2 people make them into the exact same sized pieces. Cooking time is for cooking an entire batch.