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What’s the secret to making the perfect msemen?

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I’ve tried making msemen at home, but it never turns out quite like the ones from Moroccan street vendors. What’s the secret to getting it right?

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The key to perfect msemen is folding the dough properly and using enough oil between layers. The thin layers give it the signature flaky texture when cooked.

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Make sure the dough is soft and well-rested before you start folding. Also, cook msemen on medium heat so it cooks through evenly without burning.

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A good msemen is all about the dough consistency. Use a mixture of semolina and flour, and knead it until smooth and elastic before folding and frying.

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