Moroccan · Breakfast
Suhoor Msemmen with Honey & Butter
For the pre-dawn suhoor, flaky square msemmen fried fresh and eaten hot with butter and honey is a beloved slow-release start to the fasting day. The laminated dough gives lasting energy, and made in a batch the night before they reheat in minutes on a dry pan while the house wakes for the meal.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Serves
- 5
- Level
- Medium
Ingredients
- 300 g fine bread flour
- 100 g fine semolina, divided
- 1 tsp salt and 1 tsp sugar
- About 200 ml warm water
- 60 g soft butter, for smearing, plus more to serve
- Neutral oil, for the counter
- Honey, to serve
Method
- 1
Make a soft dough
Mix flour, 40 g semolina, salt and sugar, add warm water and knead 8–10 minutes to a very soft, smooth dough; divide into oiled balls and rest 20 minutes.
- 2
Stretch thin
On a well-oiled counter, flatten and stretch each ball with oiled palms until almost translucent.
- 3
Laminate
Smear with soft butter, sprinkle a little semolina, then fold the sides into the centre to form a square, keeping the layers separate.
- 4
Griddle
Cook on a hot dry pan, pressing and flipping, 2–3 minutes a side until golden with crisp, flaky edges.
- 5
Serve
Serve hot with extra butter melting into the layers and a generous drizzle of honey.
Chef's tips
- Keep the dough softer than seems sensible; dry dough won't stretch thin and the layers turn dense.
- Oil, don't flour, the surface — flour makes the dough grip and tear as you stretch it.
- Make a batch ahead and reheat on a dry pan; suhoor comes early and you'll be grateful not to start from scratch.
Frequently asked questions
Why msemmen for suhoor?
Its rich, laminated dough digests slowly and keeps you satisfied for hours, which is exactly what is wanted from a pre-dawn meal before a day of fasting.
Can I freeze msemmen?
Yes; griddle them lightly, cool, stack with paper between and freeze. Reheat from frozen on a hot dry pan until crisp.