A serving of stuffed Moroccan msemmen with onion and spices

Stuffed Msemmen with onions and tomatoes

Msemmen is a wonderful North African laminated pancake or bread. It can be enjoyed plain, served with honey or filled with different mixtures. Similar panfried bread can be found in Asia (i.e paratha in India)
We love Msemmen so much that we can have it any time of the day along with a glass of Moroccan tea or any hot drink.
You actually can’t say you know about Moroccan food if you don’t know about Msemmen.
A small hand reaching to a serving of Moroccan stuffed msemmens with onions and tomatoes

Stuffed Moroccan msemmens with spiced onions . Credit @Nada Kiffa

A recipe with a story

Today’s stuffed Msemmen recipe comes from a wonderful old family neighbour nicknamed “Tanjaouia“. Her bright smiling face and name always brings back so many sweet memories.
Thankfully, she’s still alive and it’s always a pleasure to see her whenever I’m back home as she comes to visit when she knows I’m around.
Tanjaouia must have been such a beautiful woman in her youth, her old wrinkled face can tell. It can also tell that she’s been through a lot in her life. I vaguely remember that she’s lost her husband when I was still little and she went on to raise 6 children, most of them succeeded in their lives and started their own families.
She also managed to keep her little villa neat and looking good all these 30 years after her husband passed away..
The weirdest thing is that I really don’t know her real name. Tanjaouia just refers to her city of origin “Tangiers”. However, everyone called her so since I was little. I do know that she had the best green oranges in her garden and the best backyard where a variety of herbs grow with care. She also had a fig tree, a grape “dahlia” and a few other fruit trees. Most of all, she always had home baked sweets on the table.
I paid her a visit a couple of years ago and it brought me 30 years back down the memory lane. The garden is almost the same. So is the kindness of this woman.

A bit of know-how

Tanjaouia’s stuffed Msemmen recipe is very simple as the filling does not need precooking or cooling time. It just needs some care when flattening the pancake so you don’t end up with many holes.
It’s actually not much of a recipe since I will only give you guidelines. Each msemmen is different in size and the filling depends on that really..
Onions and tomatoes msemmen recipe is not far from the stuffed ones we usually find sold across Moroccan cities for snack time (around 5 pm). Some omit the tomatoes and some add chopped long green peppers.
These stuffed Msemmens can be frozen and heated back in a hot oven or a hot frying pan.


Makes 3 msemmens (about 20 * 20 cm squares)
Prep: 30 min – Cooking: about 5 min/Msemmen
Msemmen dough
  • 250 g of strong white bread flour
  • 150 g of fine semolina flour or durum flour
  • 1/4 tsp of dried instant yeast 
  • 1 tsp of salt
  • 200-230 ml of water, lukewarm 
For the filling (adjust if needed)
  • 3 medium-size yellow or white onions, chopped or finely sliced (count 1/2 onion/msemmen)
  • 3 medium-size tomatoes, deseeded, chopped or finely sliced (count 1/2 tomato/ msemmen)
  • A cup of chopped parsley (about 2 to 3 tbsps/msemmen)
  • 3 tbsp of sweet paprika (count 1 tsp/ msemmen)
  • 1 tbsp of ground cumin 
  • Chili powder or cayenne to taste
  • Salt and pepper to taste
  • Optional ingredients: chopped green or black olives, chopped green peppers

For shaping and laminating

  • 100 ml of vegetable oil
  • 100 g of fine semolina flour


Make the msemmen dough as shown here.
Once you get to the level where you flatten the dough thin, ready for shaping, spread the filling in the center and shape the square. In this recipe, you don’t need to use butter during the lamination process, unlike a plain msemmen. You will only need oil and fine semolina flour. You can use a mix of olive oil and vegetable oil.
Flatten another dough ball paper thin, scatter some filling and place one previously filled square in the center. Fold to form a bigger square. Set aside to rest and follow the same logic with the rest of the dough.
Fry the pancakes
Heat a non stick frying pan over medium-heat.
Go back to the first square you made as it would have had time to rest. Flatten it delicately and transfer it to a hot frying pan. Give it 2 minutes per side then start flipping over to make sure it’s all cooked through. The dough changes colour and the layers split.
Usually, when one filled msemmen is cooking, we flatten the next one and so on…
Serve warm with a good glass of tea or a mint infusion.
If for some reason you are worried to pock them with many holes during the flattening process, shape them into small squares and bake them at 190 degrees C for about 20 minutes. The first day I made them, I chopped the onions and tomatoes fairly big, so I decided to bake the msemmens (which have become rghaifs). They turned out really good.

5 thoughts on “Stuffed Msemmen with onions and tomatoes

  1. Anonymous

    Cette recette n'a rien de marocain mais typique de l'algerie ,cette specialitè originaire de Biskra s'est vite rependue dans d'autre villes algériennes et vendu dans les fast food ,c'est la \”mahjouba\” Cette recette n'existe nulle part au Maroc et meme la dame qui vous la donner n'a pas mentionner son origine !!! elle a du juste denicher la recette sur un site algerien ! nous remarquons que beaucoup de marocains prenne des recettes algériennes sans citer son origine ,la faisant passer pour marocaine ,c'est le cas de cette mahjouba ou on trouve aujour'hui des blogs marocains avec un nom ridicule \”msemmen mammer b toumatich ou bsel\” ,c'est un peu long ,n'est ce pas pour une recette 'traditionnelle' ??!!! l'oignon et la tomate est une farce basique dans la cuisine algerienne pour toute sorte de galettes ,on le trouve meme en tagine ou avec du couscous .Au maroc ,les pains sont farci avec des oignons et khlii ou viande .cessez de voler nos recette si vous avez un peu d'honneur !


  2. La dame qui nous l'a passee est tellement vieille qu'il serait ridicule de dire qu'elle a deniche la recette d'internet..Quand a la mahjouba dont vous parlez dont l'equivalent n'existe pas au Maroc, je pense que vous ne connaissez pas ce Maroc dans vous faites reference. Je vous prie de revoir vos connaissances en cuisine regionale \”with open heart\”. De plus, il n'y a qu'a faire un tour dans les rues de Casa pour trouver des choses similaires..On ne vous vole pas vos recettes, en tout cas pas sur mon blog..Je documente mais ecrits avant d'avancer ce que je dis, tant sur la cuisine Marocaine que celle de nos voisins.Vous semblez oublier 2 choses: 1/ que nous avons un passe commun (L'etendue du Maroc avant l'arrivee des Francais, les Algeriens Mouhajirine qui ont immigre au Maroc, les Andalous expulses qui ont trouve refuge dans les pays d'Afrique du Nord…etc, 2/ La cuisine Marocaine est l'une des meilleures du monde et pour plusieurs raisons..Cette mauvaise foi que je retrouve chez certain(e)s visiteurs algeriens et affligeante…


  3. Anonymous

    i'm really shoked ! how can you show a recipe that is not from your country ?!! this is an algerian mhajeb ,it is very famous in this country and you dare tell us that it is moroccan just beacause an old woman says it You know that to say that a dish comes from your country ,you have to make a real research not just taking in consideration an old mad woman ! give us the origin of this stuffed msemmen .Shame on you !


  4. If you are an amateur cook, I'll forgive your ignorance. If you are a professional historian, then I'll suggest you propose documentation covering what you are claiming…Now the lot of you can keep commenting here or over the facebook page. I can only suggest that you grow up and talk based on facts and nothing else..Mhajeb, stuffed msemmen existed in many countries for centuries and that includes Morocco. It could be that this particular filling have come with the Algerians who seeked refuge in our country but nothing either proves its Algerian, especially the uncooked stuffing version..With all the sickening attitude from you and your friends, I never mentioned that the old woman has said this particular filling was Moroccan..It's not even something I'm stressing out..With respect to other respectable Algerians, you lot are need to be in peace with yourself!


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