Msemen

Msemen are square, layered pancakes also known as rghaif. An elastic dough is stretched thin on an oiled surface, dotted with butter and semolina, then folded to form layers. Cooking on a griddle gives a slightly crisp surface and a chewy interior. They are eaten for breakfast or with tea in Morocco and elsewhere in North Africa.^[1]

The dough may be unleavened or made with a small amount of yeast; some cooks use baking powder. Christine Benlafquih’s version uses yeast. The folded squares are flattened before cooking and turned until golden. Msemen can be eaten plain or with butter, honey, jam or cheese, including a warm butter-and-honey dipping syrup.^[1]