Moroccan · Street Food
Msemen Rghaif with Cheese Filling
Sold hot off griddles at Casablanca street stalls, cheese-filled rghaif takes the classic layered flatbread and stuffs it with melting cheese before folding and cooking, so every bite pulls apart in buttery, cheesy strands.
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Ingredients
- 300 g flour
- 50 g fine semolina
- 1/2 tsp salt
- About 200 ml warm water
- 150 g grated melting cheese (mild cheddar or a soft cheese)
- 80 g soft butter and neutral oil, for folding and cooking
Method
- 1
Make the dough
Mix the flour, semolina and salt, then work in the warm water to form a soft, elastic dough. Knead well, 8–10 minutes, until smooth.
- 2
Rest and divide
Rest the dough 20 minutes, then divide into balls.
- 3
Stretch and fill
Oil your hands and a work surface, stretch each ball out thin, spread with soft butter, scatter with grated cheese, then fold the edges into the centre to seal in the filling, forming a square.
- 4
Rest again
Let the folded squares rest 10 minutes.
- 5
Cook
Cook on a hot, lightly oiled griddle, pressing gently, 3–4 minutes a side, until golden, crisp and the cheese has melted inside.
- 6
Serve
Serve hot, cut into wedges, straight from the griddle.
Chef's tips
- Stretch the dough as thin as you can without tearing it — this is what gives rghaif its many flaky layers.
- Seal the edges well when folding so the melted cheese doesn't leak out onto the griddle.
- Serve immediately while the cheese is still molten; it firms up quickly once cool.
Frequently asked questions
What cheese works best?
A good melting cheese such as mild cheddar, Gouda or a soft processed cheese spread works well; stronger cheeses can overpower the buttery dough.
Can the dough be prepared ahead?
Yes, portion and oil the dough balls, then keep them covered at room temperature for an hour or two, or chilled for longer, before stretching and filling.