Msemeen, or Rghayef, is a Moroccan bread with a simple dough made from flour, semolina, oil, and sometimes yeast.
▶It can be quite complicated in terms of folding as there is the square shape and the round shape (much more difficult).
▶The dough is cooked in a pan with a bit of oil and butter, cut into several balls, which are then rolled out on an oiled surface and folded onto themselves.
▶Usually served for breakfast along with honey and mint tea.
▶Msemeen can also include a filling of meat or vegetables, I opted for a potato filling.
Bread in Morocco is fundamental. It is unthinkable not to have bread on the table.
It is consumed daily in Morocco, some families cook it daily and others buy it.
It was the star of the ViaggiandoMangiando on air live show on September 9, 2023, video: HERE.
You can find other Moroccan bread recipes on the blog, shared with other Arab countries (Khubz means “bread” in Arabic):
- Difficulty: Medium
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6/7 pieces
- Cooking methods: Stovetop
- Cuisine: Moroccan
- Seasonality: All seasons
Ingredients
- 2 cups flour
- 3/4 cup semolina
- 1 teaspoon yeast
- 1 teaspoon sugar
- 1 cup water
- 2 potatoes
- to taste salt
- to taste vegetable oil
Steps
Boil the potatoes and mash them.
Add the yeast to the water, add the sugar.
Combine flour and semolina, gradually add the yeast water, and finally the salt.
Knead the dough and let it rest, covered, for 30 minutes.
Shape the dough into balls, roll them out on a surface brushed with oil.
Brush each rolled ball with oil, fold the sides to form a rectangle.
Fill with a tablespoon of potato filling to distribute over half the rectangle.
Oil your hands and fold into 4 parts 3 times to create a square or round shape.
Brush with oil.
Cook in a pan where butter or oil has been melted.
FAQ
What is the difference between the different Moroccan breads?
Round bread or Khobz is one of the most common types of bread in Morocco and one of the most consumed.
It is made with flour, water, and yeast.
It is very crunchy on the outside and soft on the inside. Baked in the oven.
Some make it simple, some add olives, some add poppy seeds or sunflower seeds.
Batbout or Mkhamer.
While the Khobz dough is crunchy outside, the Batbout is soft and chewy.
Its components are the same as the traditional Khobz with the addition of semolina, but instead of being baked in the oven, it is cooked on a pan which gives it a very soft appearance both inside and outside.
The Msemeen or Rghayef, some know it as Moroccan crepes, the dough, the same as that of the batbout, is folded several times, then cooked in a pan with a bit of oil and butter and the result is crispy and flaky. Can be filled.
The Krachel are very similar to brioches.
They are sprinkled with sesame seeds on top and have fennel seeds in the dough.
