About This Dish
A savory variation of msemen that takes the layered flatbread to the next level by stuffing it with a mixture of finely chopped onions, fresh herbs, and spices before folding and cooking. The filling becomes fragrant and slightly caramelized during cooking, making each bite a burst of flavor. This is a popular street food and market snack, often sold warm from vendors who prepare them to order. Stuffed msemen are also a beloved home snack, especially during Ramadan when families prepare elaborate spreads for the iftar table.
Ingredients
- 250 g All-purpose flour
- 250 g Fine semolina
- 300 ml Warm water
- 1 tsp Salt
- 80 g Butter, melted
- 2 Onion, very finely chopped
- 1/4 cup Fresh parsley, chopped
- 1/4 cup Fresh cilantro, chopped
- 1 tsp Ground cumin
- 1/2 tsp Paprika
- 1/2 tsp Salt for filling
- 2 tbsp Olive oil
Instructions
- 1
Make msemen dough: mix flour, semolina, salt, and water. Knead 10 minutes. Rest 30 minutes.
- 2
Mix filling: combine onion, herbs, cumin, paprika, olive oil, and salt.
- 3
Stretch each dough ball thin. Spread butter, then scatter filling over the surface.
- 4
Fold into a square envelope, enclosing the filling.
- 5
Cook on an oiled griddle, 3-4 minutes per side until golden.
- 6
Serve warm.
Tips & Tricks
- Squeeze excess moisture from the chopped onions so the dough does not get soggy.
- Some versions add a little kefta (ground meat) to the filling for extra protein.
- Press gently while cooking to ensure even contact with the griddle.