MARRAKECH + MSEMEN
Writing about Navajo fry bread a few weeks ago got me thinking about another fry bread I learned to make last year when I was visiting Marrakech called msemen (heh heh...). But first! I want to share some photos I took when I was strolling around the medina. This was my second time visiting, and the winding alleyways, colors and smells were still such a draw. (Hint: clicking on one of the photos will open up lightbox. Seeing them a bit bigger, you'll catch all of the subtle details, as they were meant to be viewed.)
Now, on to msemen. I spent a morning learning some traditional Moroccan cookery - few different tagines, some typical salads, briouats (cheese-filled pastries) and this gorgeous bread.
Msemen is a square-shaped, Moroccan pancake that's generally had for breakfast with a bit of honey on top. It's delicious, and although the dough is pretty simple, what puts it over the top is the folding process, where butter is spread between the layers. That's what gives it those flaky layers when it's cooked, not unlike puff pastry. It reminded me a lot of a flatbread in Indian cooking called paratha - with that same, flaky, buttery texture.
I'm still perfecting my recipe, but if you want to try some, Hot Bread Kitchen carries it at local NYC and BK retailers, farmers' markets and a few locations across the U.S. They have an online shop too, and in general, the company is just an amazing, amazing concept that supports people, culture and traditions.
