Moroccan Breakfast Spread with Msemen and Amlou

About This Recipe

A Moroccan breakfast table centers on msemen, a square, laminated flatbread folded and re-folded with oil and semolina between the layers so it fries up into a flaky, almost pastry-like bread rather than a plain flatbread. Alongside it sits amlou, a thick paste of roasted almonds, argan oil and honey from the Souss region in southern Morocco, traditionally ground by hand with a mortar and pestle until it becomes a spreadable, nutty condiment somewhat like a rustic peanut butter. Together with mint tea, this spread makes for a slow, sociable breakfast, the warm flaky bread torn into pieces and dragged through the amlou or a pool of honey, best enjoyed fresh off the griddle while still warm.

Ingredients

Serves 4

• 2 cupsall-purpose flour
• 1/2 cupfine semolina
• 1 tspsalt
• 1 tspsugar
• 1 cupwarm water
• 1/2 cupvegetable oil(for laminating)
• 2 tbspmelted butter(for laminating)
• 1 cuproasted almonds(for amlou)
• 1/3 cupargan oil(for amlou, or substitute walnut oil)
• 3 tbsphoney(for amlou)
• 1/4 tspsalt(for amlou)

Instructions

1. 1

   Make the msemen dough

   Mix flour, semolina, salt and sugar, then knead in warm water until a soft, smooth dough forms; rest 15 minutes.

2. 2

   Divide and rest

   Divide the dough into 8 balls, coat each lightly in oil, and let rest 15 more minutes.

3. 3

   Laminate and fold

   Flatten each ball on an oiled surface into a thin rectangle, brush with the oil-butter mix, then fold into thirds like a letter, and fold into thirds again to form a square packet.

4. 4

   Flatten again

   Gently press and stretch each folded square flat with oiled hands into a thin square about 6 inches across, being careful not to tear it.

   Handle the dough with oiled hands, not floured ones, so the layers stay distinct and don't stick.

5. 5

   Cook on the griddle

   Cook each msemen on a hot, lightly oiled griddle 2-3 minutes per side until golden and flaky, pressing gently with a spatula.

6. 6

   Make the amlou

   Blend roasted almonds, argan oil, honey and salt in a food processor until it forms a thick, spreadable paste.

7. 7

   Serve

   Serve the warm msemen torn into pieces alongside the amlou and extra honey.

Variations

• •

  A savory version of msemen omits the sugar and is served alongside eggs or a spiced tomato dip.

• •

  Some households add a spoonful of peanut butter to the amlou for a smoother, more familiar texture.

• •

  Msemen can be made ahead and frozen between layers of parchment, then reheated on a dry griddle.

Storage

Msemen is best eaten fresh but keeps a day at room temperature wrapped in a cloth; reheat on a dry skillet. Amlou keeps in a sealed jar at room temperature for weeks, the oil naturally preserving it.

Frequently Asked Questions