Method of preparation Msemen

Preparation 8 min.
Cooking 8min.
Stand 10min.

Ingredients to add


  • 3 glasses water (600 mL)
  • A mixture of 35 g butter and 30 mL sunflower oil
  • 2 tbsp extra-fine semolina for sprinkling (30 g)


  1. Mix the water with the preparation, then knead for 3 minutes at medium speed with your stand mixer or a whisk
  2. Cover and let stand for 10 minutes at room temperature
  3. Divide into 16 balls of about 100 g
  4. Gradually roll out the dough with a little sunflower oil to achieve a thickness of 1 mm and a diameter of about 40 cm
  5. Brush with a mixture of oil and melted butter, then sprinkle with a pinch of extra-fine semolina, and fold according to the diagram shown
  6. Spread with your fingertips to obtain a square of size 20 cm * 20 cm (about the size of a frying pan)
  7. Preheat the non-stick pan and cook for 8 minutes over fairly high heat, turning every minute for more even cooking.


You can use this preparation for making melouis.

To make msemens more flaky, place a folded msemen in the middle of an unfolded msemen and fold again.

You can freeze msemens.

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