How To Make Filled Moroccan Pancakes ! Filled Msemen are a very popular midday snack in Morocco. They have different fillings depending on the family and the region: vegan, with fat, or with minced meat. They are deliciously soft and full of flavors and spices. They are served, of course, with Moroccan mint tea. Give them a try and thank me later !!! Bring a taste of Morocco to your kitchen with these delicious-filled Moroccan pancakes, known as Msemen ! These savory, flaky pancakes are perfect for breakfast, a satisfying snack, or a flavorful appetizer. With a deliciously spiced filling and a unique texture, Msemen is a true Moroccan favorite that’s surprisingly easy to make at home.
Make the dough
In a mixer bowl: 100 g fine semolina, 700 g all-purpose flour.
Add 4 g baking powder, 4 g instant dry yeast; mix.
Add 14 g salt; mix again.
On low speed, slowly pour in 500 ml water until a dough ball forms.
Knead on medium-high 15 minutes (smooth, stretchy).
Lightly oil the bowl, shape dough briefly (fold into itself), return to bowl.
Cover and rest 30 minutes at room temp.
Filling 1 — Pepper–Onion
Pan on medium, add 2 Tbsp olive oil.
Sauté 250 g finely chopped onions.
Add 150 g finely chopped green pepper (~1½ peppers) + same amount red pepper.
Stir in 2 Tbsp chopped parsley.
Season: 1 tsp salt, 1 tsp paprika, 1 tsp ground coriander, ½ tsp black pepper, 1 tsp cumin, 1 tsp turmeric, ½ tsp chili powder.
Cook ~15 min until soft; cool completely.
Divide and pre-shape the dough
Turn dough onto a well-oiled work surface.
Fold once, then portion into 16 pieces (~82 g each).
For each piece: flatten, fold, and roll against surface to form a small ball.
Place on an oiled tray, cover well, rest 15 minutes.
Filling 2 — Lamb & Onion
Pan medium heat: 100 g lamb belly fat, small dice, with a touch of olive oil; cook ~5 min.
Add 500 g finely chopped onions + 2 Tbsp chopped parsley.
Season with the same spice mix as Filling 1 (above).
Cook ~15 min, stirring so nothing sticks; cool completely.
Stretch the dough sheets (oil your hands)
Set a small bowl of sunflower oil.
Oil fingertips and surface.
Take one dough ball, drizzle a little oil on it, then stretch gently with fingertips to a ~30 cm / 12 in thin round.
Small holes are fine (it will be folded).
Fill and fold
Scatter ~2 pinches of your chosen filling evenly over the sheet.
Fold top to center, bottom to center (oiling lightly as you fold).
Fold side to side into an envelope; tuck ends.
Repeat for all pieces (mix and match fillings as you like).
Final flatten + cook
Before cooking, gently stretch each parcel in all directions (light oil helps).
Heat a medium-hot cast-iron or nonstick pan; lightly oil.
Cook each side ~30–60 sec until light golden scorch marks appear.
Lightly oil the pan between pieces.
Serve & store
Serve warm with Moroccan mint tea.
Freezer-friendly: undercook slightly, cool, freeze. Reheat straight from freezer in a hot pan, a few seconds per side.
