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What’s the best way to make authentic Moroccan Msemen for street-style snacks?

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I’ve always enjoyed msemen from street vendors in Morocco. I want to replicate that flaky, crispy texture at home. What are some key techniques or tips for making it like the street vendors do?

4 Answers
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To get that perfect flaky texture, you need to fold the dough multiple times with butter and semolina before cooking it. Make sure the dough is thin and soft before folding to achieve the layers.

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Let the dough rest for at least 30 minutes after kneading. This makes it easier to stretch out and fold. Cook msemen on a hot griddle, turning frequently to avoid burning.

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Mixing a little oil into the dough and using semolina in between folds helps create the crispiness and flaky layers that make msemen unique.

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Use a lot of oil when cooking to mimic the street vendor style. They tend to fry the msemen lightly in oil, giving it that rich, crispy texture.

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