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Best Way to Get Crispy Edges on Moroccan Msemen?

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Every time I make msemen, it’s soft, but I want to achieve those crispy, flaky edges like I’ve had in Morocco. What’s the trick to getting that perfect texture?

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The key is to roll the dough very thin and make sure you oil or butter each fold well. Also, cook msemen on medium-high heat so it crisps up on the outside without drying out. Don’t forget to press down gently with a spatula to help it cook evenly.

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Letting the dough rest properly after kneading can help make it more pliable, which results in a thinner, crispier msemen. Also, using a mix of butter and oil while cooking gives it that extra golden crisp.

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