I love this recipe because it captures the true essence of Moroccan home cooking. The dough is soft, flaky, and easy to work with, while the filling bursts with layers of spice and savory flavor. I appreciate how versatile it is—whether I use chicken thighs or ground meat, the results are always satisfying. The mild heat from cayenne and the aroma of ras el hanout make each bite deeply flavorful. I also like that these Msmen can be enjoyed warm right off the pan or saved for later, making them perfect for meal prep or family gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Dough 2 cups All-Purpose Flour Substitute with gluten-free flour if needed. 1 tsp Salt 1 tbsp Honey Can be replaced with maple syrup. 1 cup Lukewarm Water 1 tsp Baking Powder 2 tbsp Sunflower Oil Can be replaced with any neutral oil.
For the Filling 1 medium Yellow Onion 1 lb Chicken Thighs Ground meat can be a suitable substitute. 1 tbsp Ras El Hanout Use curry powder if unavailable. 1 tsp Turmeric Powder 1 tsp Cayenne Powder Adjust to taste or omit. 1 tsp Garlic Powder Fresh garlic can also be used. 2 tbsp Dried Parsley Fresh parsley can be used as an alternative. 2 tbsp Olive Oil Used for cooking the filling. 1 cup Cheese Cheddar or mozzarella recommended.
Directions
I start by preparing the dough. In a large mixing bowl, I combine the all-purpose flour, baking powder, and salt. I create a well in the center and add honey and lukewarm water. I knead the dough for about 10 to 12 minutes until it feels smooth and elastic, then I incorporate the sunflower oil. Once done, I let the dough rest for 30 minutes.
While the dough rests, I prepare the filling. In a skillet, I heat olive oil over medium heat and sauté the chopped yellow onion for 3 to 4 minutes until translucent. I then add the chicken thighs, ras el hanout, turmeric, cayenne, garlic powder, and salt, and cook for 6 to 7 minutes until the chicken is fully cooked. I stir in the dried parsley and allow the filling to cool completely before using it.
After the dough has rested, I divide it into 9 equal balls, about 85 grams each. I flatten each ball slightly, brush it with a little oil, and let them rest for another 30 minutes so the dough becomes tender.
To assemble, I stretch each ball into a thin circle and place a spoonful of the cooled chicken and cheese mixture in the center. I fold the dough over to enclose the filling and gently press down the edges. I cook each Msmen in a preheated frying pan over medium heat for about 3 to 4 minutes on each side, until golden brown and crispy.
Servings and Timing
This recipe makes 4 flatbreads and takes about 1 hour and 20 minutes in total, including 30 minutes of prep time, 20 minutes of cooking, and 30 minutes of resting. Each flatbread contains around 320 calories.
Variations
I sometimes swap the chicken for ground lamb or beef for a richer flavor. When I want a vegetarian version, I replace the meat with a mix of sautéed mushrooms and spinach. I also like experimenting with cheese—mozzarella gives a stretchy texture, while cheddar adds a sharp note. For a touch of sweetness, I’ve even tried adding caramelized onions or a sprinkle of cinnamon to the filling.
Storage/Reheating
I store leftover Msmen in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over low heat or in the oven at 350°F (175°C) for about 5 minutes to restore their crispness. If I plan to keep them longer, I freeze them individually and reheat straight from the freezer for a quick meal.
FAQs
How can I make the dough softer?
I make sure to knead the dough thoroughly and let it rest properly—this helps develop gluten and results in a tender texture.
Can I use whole wheat flour instead of all-purpose flour?
Yes, but I usually mix whole wheat with a bit of all-purpose flour to prevent the dough from becoming too dense.
What is Ras El Hanout?
It’s a Moroccan spice blend made with various spices like cumin, cinnamon, paprika, and coriander. It gives the dish its distinct flavor.
Can I bake the Msmen instead of frying them?
Yes, I sometimes bake them at 375°F (190°C) for 12–15 minutes, though frying gives a more authentic texture.
Can I prepare the dough in advance?
Absolutely. I often make the dough a day ahead and keep it refrigerated, covered with plastic wrap.
How do I prevent the filling from leaking out?
I make sure the edges are properly sealed and the dough isn’t too thin before adding the filling.
What can I serve Msmen with?
I love serving them with a simple salad, harissa sauce, or a cup of Moroccan mint tea.
Can I make these without cheese?
Yes, I sometimes skip the cheese for a lighter version or replace it with mashed potatoes or vegetables.
Is this dish spicy?
It has a mild kick from the cayenne, but I can easily reduce or omit it for a milder taste.
Can I use leftover cooked chicken?
Definitely. I shred the chicken and mix it with the spices and onions for a quick version of the filling.
Conclusion
Making Msmen filled with chicken and spices always feels like bringing a piece of Morocco into my kitchen. I love how the flaky layers of dough hold a flavorful, aromatic filling that’s both hearty and comforting. Whether I’m serving it for dinner or sharing it with family, this dish never fails to impress with its warmth, texture, and authentic taste
A comforting Moroccan flatbread, Msmen, filled with spiced chicken and cheese. Soft, flaky layers surround a rich, aromatic filling infused with traditional North African spices for a meal that’s hearty, flavorful, and irresistibly satisfying.
In a large bowl, combine flour, baking powder, and salt. Create a well and add honey and lukewarm water. Mix and knead for 10–12 minutes until smooth and elastic.
Add sunflower oil and knead briefly to incorporate. Cover and let the dough rest for 30 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
Add chicken, ras el hanout, turmeric, cayenne, garlic powder, and salt. Cook for 6–7 minutes until the chicken is fully cooked.
Stir in parsley and remove from heat. Let the filling cool completely, then mix in the shredded cheese.
Divide rested dough into 9 equal balls (about 85 g each). Flatten slightly, brush with oil, and let rest another 30 minutes.
Stretch each dough ball into a thin circle. Spoon some filling into the center and fold the edges to enclose.
Preheat a frying pan over medium heat. Cook each Msmen for 3–4 minutes per side until golden brown and crisp.
Serve warm with harissa, salad, or Moroccan mint tea.
Notes
Knead the dough thoroughly and allow proper resting for softness.
Whole wheat flour can be mixed with all-purpose for a healthier version.
Ras el hanout adds authentic Moroccan flavor; curry powder works as a substitute.
To bake instead of fry, cook at 375°F (190°C) for 12–15 minutes.
Store leftovers in the fridge for up to 3 days or freeze for longer storage.
