Msem*n (Moroccan Flatbreads) Recipe (2024)

FAQs

Can you make msem*n without semolina? ›

Fine semolina flour, known as "Smida" in Moroccan cuisine, adds a unique texture and more complex flavor to breads like Msem*n. If you don't have semolina flour on hand, you can substitute it with fine-grade corn flour (not as fine as masa harina though).

Make the Msem*n Dough

Mix together flour, semolina, sugar, salt, and yeast in a large mixing bowl. Add warm water and mix to form a dough. Add more water if necessary to make a dough that is soft and easy to knead, but not sticky. If dough is too sticky to handle, add a little flour, 1 tablespoon at a time.

Round Bread or Khobz

This is one of the most common type of breads in Morocco and one of the most consumed one. It's made out of flour, water, and yeast but it's still very delicious. It's very crispy on the outside, and soft on the inside.

Of course, semolina offers the best texture and flavor, but you can swap in an equal amount by volume of bread flour in a pinch. You can also substitute all-purpose flour, but bread flour is a better option — its higher protein content is closer to semolina, which will ensure better results.

In addition to its golden hue, semolina flour has a nutty flavor and more protein than all-purpose flour. Its gluten protein content creates an elastic dough, perfect for kneading and stretching for pasta. In contrast, neutrality defines all-purpose flour.

Rghaif aka Msem*n is a crispy square-shaped flatbread usually cooked on a pan with oil and butter. These square-shaped Moroccan pancakes are very similar to the Asian Paratha and the filled version is very similar to the Turkish Guzleme.

Traditional Moroccan breakfast is a fried egg served in olive oil with a wedge of cream cheese and a couple of olives. Then 'jiben' – a little softer and more sour goats milk cheese – that's eaten on its own. Followed by sweet mint tea. The Moroccan way of eating is with your hands.

Moroccan Msem*n flatbread, also known as rghaif, meloui or faoud, is traditionally served with tagines or on its own with honey or Amlou.

Moroccan Bread is served on every possible occasion you can think of. It's served during breakfast with some butter and jam. And it's usually served as a side with many different kinds of tagines. Or maybe with this Authentic Moroccan Lentil Soup.

How many calories are in moroccan Msem*n? ›

Couscous

One of the foremost popular Moroccan dishes is couscous. Traditionally, it's made from wheat pasta, which is rolled and sliced by hand. It's steamed with stewed meat and seasonal vegetables. While serving, the couscous is covered by meat, then vegetables are placed on top or on the edges of the pyramid.

The Moroccan diet is heavily grain-based, focusing on the wheat found in couscous, breads, and pastries. The main protein sources are lentils, chickpeas, and fava beans. Moroccans also frequently eat beef and veal, as well as poultry in the form of chicken and pigeon, and fish in coastal regions.

Tanjia: The Slow-cooked Moroccan Delight

Tanjia, often referred to as Marrakech's street food treasure, is one of the unique Moroccan dishes. It captures the essence of slow cooking and the flavours of the ancient city. Tanjia begins with the selection of a specific clay pot of the same name.

You may wonder what the difference between cornmeal flour and semolina flour is. Both flours come from durum wheat and are coarser in texture than regular wheat flour. Their color may vary, though, from dark brown to golden. You can substitute one type for the other in almost any recipe and still get good results.

Durum wheat is typically planted in the spring and harvested in the fall, and it's well adapted to the hot and dry conditions surrounding the Mediterranean sea ( 1 ). Durum wheat grains can be ground into semolina — a type of coarse flour commonly used in pasta, including couscous ( 2 ).

Semolina is wheat, polenta is corn. 'Polenta' may also refer to the grain or the dish that results from using polenta. There are occasions where you can substitute one for the other, but not all the time.

Semolina is a flour that is made through the milling process of durum wheat. It's coarse compared to regular flour and is most often used for dishes like pasta, couscous, and bread. Compared to other flour types, semolina comes with health benefits that make it a great alternative to other, less nutrient flours.