Name: Msemen Dough for Square-Shaped Moroccan Pancakes
Ingredients: 3.5 cups all-purpose flour: This serves as the base of your dough, providing the necessary structure.; 1/2 cup fine semolina: Adds a nice texture and slight nuttiness to the msemen, making them more flavorful.; 2 teaspoons sugar: A touch of sweetness that balances the savory components.; 2 teaspoons salt: Enhances overall flavor; use kosher or sea salt for a better taste.; 1/4 teaspoon yeast: Aids in the dough’s elasticity, making it softer and easier to handle.; 1.5 cups warm water: Essential for hydrating the flour to create a pliable dough.; 1.5 cups vegetable oil: This helps to fry the msemen until they are golden brown and crispy.; 1/2 cup fine semolina: Used for dusting the dough, it prevents sticking and adds texture.; 1/4 cup unsalted butter: Adds richness and flavor to the pancakes; it can be replaced with a plant-based alternative for a vegan option.; Honey or jam: Perfect for drizzling over msemen, adding sweetness and enhancing the overall experience.

Description

Make Msemen dough for square-shaped Moroccan pancakes! This versatile dough is perfect for sweet or savory fillings and easy to prepare.

Ingredients

Scale

3.5 cups all-purpose flour: This serves as the base of your dough, providing the necessary structure.
1/2 cup fine semolina: Adds a nice texture and slight nuttiness to the msemen, making them more flavorful.
2 teaspoons sugar: A touch of sweetness that balances the savory components.
2 teaspoons salt: Enhances overall flavor; use kosher or sea salt for a better taste.
1/4 teaspoon yeast: Aids in the dough’s elasticity, making it softer and easier to handle.
1.5 cups warm water: Essential for hydrating the flour to create a pliable dough.

For cooking and serving, you’ll need:

1.5 cups vegetable oil: This helps to fry the msemen until they are golden brown and crispy.
1/2 cup fine semolina: Used for dusting the dough, it prevents sticking and adds texture.
1/4 cup unsalted butter: Adds richness and flavor to the pancakes; it can be replaced with a plant-based alternative for a vegan option.
Honey or jam: Perfect for drizzling over msemen, adding sweetness and enhancing the overall experience.

Instructions

1. Make the Dough

Begin by mixing together 3.5 cups of all-purpose flour, 1/2 cup of fine semolina, 2 teaspoons of sugar, 2 teaspoons of salt, and 1/4 teaspoon of yeast in a large mixing bowl. Gradually add 1.5 cups of warm water, stirring until a soft dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. This step is crucial; if the dough feels sticky, add a sprinkle of flour until it is manageable.

2. Fold It

Once your dough is ready, divide it into apricot-sized balls (approximately 8-10 pieces). Lightly oil each ball and let them rest for about 20 minutes. After resting, flatten each ball into thin circles, about 4-5 inches in diameter. Dot the circles with 1/4 cup of unsalted butter and sprinkle 1/2 cup of fine semolina on top. Next, fold each circle into a square, creating layers. Allow these folded squares to rest briefly.

3. Cook Them

Heat a non-stick pan over medium heat. Once hot, add a generous amount of 1.5 cups of vegetable oil. Place each folded square in the pan, frying until they are golden brown and chewy, approximately 2-3 minutes on each side. Keep an eye on the cooking process, as the cooking time may vary depending on your stove. The finished msemen should have a crispy exterior with a soft inside.

4. Serve

After frying, remove the msemen from the pan and drain excess oil on paper towels. For serving, enjoy them warm with generous drizzles of honey or dollops of jam, enhancing the comforting nature of the dish.