Description
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.
Ingredients
2 cups all-purpose flour (or gluten-free flour substitute)
1 tsp salt
1 tbsp honey (or maple syrup)
1 cup lukewarm water
1 tsp baking powder
2 tbsp sunflower oil (or any neutral oil)
1 medium yellow onion, chopped
1 lb chicken thighs (or ground meat)
1 tbsp ras el hanout (or curry powder)
1 tsp turmeric powder
1 tsp cayenne powder (adjust to taste)
1 tsp garlic powder (or 2 minced garlic cloves)
2 tbsp dried parsley (or fresh parsley)
2 tbsp olive oil (for cooking)
1 cup shredded cheese (cheddar or mozzarella)
Instructions
- 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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 flatbread
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 55mg
