While normally griddled, msemen cooked with a broiler achieve an equal level of blister with minimal effort. Win-win.
Hot Bread Kitchen
The dough itself is easy to make, comprised of little more than flour, semolina, yeast, salt, sugar, and fat. The suffix “smen” is Arabic and although it's a term that refers to a type of fermented clarified butter popular in Moroccan cooking, many of the recipes that I've seen call instead for either plain clarified butter or oil, or sometimes a mix of the two.
Msemen is traditionally served during breakfast alongside a cup of mint tea, and it’s delicious dipped in honey, which only bolsters its buttery richness. Of course you don't have to follow this blueprint. For example, Hot Bread Kitchen makes both traditional and non-traditional msemen, including one stuffed with kale and cheese.
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