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Stuffed Moroccan Msemen with Onions and herbs

Stuffed Moroccan Msemen with Onions and Herbs

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Prep Time 30 minutes
Cook Time 30 minutes
Rest the Dough 30 minutes
Total Time 1 hour 30 minutes
Course Appetizer, Snack
Cuisine Moroccan
Servings 6 large stuffed msemen

Equipment

  • Large Mixing Bowl For making the dough.
  • Cast iron or non-stick skillet Essential for cooking msemen evenly and achieving a golden, crisp crust.
  • Flat spatula For flipping without tearing.
  • Rolling pin or your hands While some Moroccan cooks prefer to stretch msemen by hand, a rolling pin helps beginners.
  • Pastry Brush Useful for applying butter or oil when layering and folding.
  • Sharp knife or kitchen scissors To finely chop herbs and onions.

Ingredients
  

For the Dough

  • 3 cups all-purpose flour
  • 1 cup fine semolina plus extra for folding
  • 1½ teaspoons salt
  • 1½ cups warm water adjust as needed
  • 1 tablespoon vegetable oil for mixing
  • ½ cup vegetable oil for shaping and cooking
  • ½ cup melted butter optional, for extra richness

For the Filling

  • 3 medium onions finely chopped
  • 1 small bunch fresh parsley finely chopped
  • 1 small bunch fresh cilantro finely chopped
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions
 

Prepare the Dough

  1. In a large mixing bowl, combine the flour, semolina, and salt. Gradually add warm water and 1 tablespoon of oil while mixing by hand or with a dough hook until a soft, smooth dough forms — not sticky, but elastic.
  2. Knead the dough for about 10 minutes by hand (or 6–7 minutes with a stand mixer) until it's pliable and smooth. Cover with a cloth and let it rest for at least 30 minutes. This resting period is crucial for allowing the gluten to relax, which makes the msemen easier to shape.

Prepare the Filling

  1. While the dough rests, heat olive oil in a skillet over medium heat. Add the finely chopped onions and cook until translucent and just starting to brown — around 10–12 minutes. Add the paprika, cumin, turmeric, salt, and pepper. Stir for a minute to bloom the spices, then add the parsley and cilantro. Cook for another minute, then remove from heat. Let it cool to room temperature.

Divide and Shape the Dough

  1. Once rested, divide the dough into 6 equal balls and coat lightly with oil to prevent sticking. Cover and let them rest for another 10 minutes.
  2. On a lightly oiled surface, take one dough ball and flatten it gently with your fingers or a rolling pin into a thin, nearly transparent square or circle — the thinner the better, without tearing.

Fill and Fold

  1. Place 2–3 tablespoons of the onion-herb filling in the center. Fold the dough over the filling from all four sides to form a neat square or rectangle, sealing in the mixture like a parcel. You may lightly brush each fold with oil or melted butter to help layers crisp up.
  2. Repeat with the remaining dough balls.

Cook the Msemen

  1. Heat a lightly oiled skillet over medium heat. Cook each stuffed msemen for about 3–4 minutes on each side, pressing gently with a spatula to ensure even browning and cooking. Flip several times if needed. The outside should be golden and crispy, while the inside remains tender and packed with flavor.
  2. Place cooked msemen on a paper towel-lined plate to absorb excess oil.