Moroccan · Breakfast
Stuffed Msemen (Rghaif with Onion & Tomato or Khlii)
Stuffed msemen takes the flaky square griddle bread and folds a savoury filling into its layers — most classically a spiced onion, tomato and herb mixture, or preserved beef (khlii) with egg. The filling steams inside the lamination as the msemen crisps, making a satisfying hand-held breakfast or snack sold hot at Marrakech stalls.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Serves
- 5
- Level
- Medium
Ingredients
- 1 batch msemen dough (300 g flour, 100 g fine semolina, 1 tsp salt, 1 tsp sugar, ~200 ml warm water)
- Soft butter and extra semolina, for laminating
- Neutral oil, for the counter and hands
- For the filling: 2 onions finely chopped, 2 tomatoes deseeded and chopped, 1 tsp paprika, 1 tsp cumin, chopped parsley and coriander, salt and pepper
- Optional: 100 g khlii (preserved beef), shredded, and 2 eggs
Method
- 1
Cook the filling
Soften the onions in a little oil with the paprika and cumin, add the tomatoes and cook down until dry and jammy, then stir in the herbs and season. Cool completely — a wet filling will tear the dough. If using khlii, warm it and set aside.
- 2
Rest the dough
Make the soft msemen dough, divide into oiled balls and rest 20 minutes so it will stretch thin.
- 3
Stretch thin
On an oiled counter, stretch a ball until almost translucent.
- 4
Fill and fold
Dot with soft butter and a little semolina, spread a spoon of cooled filling in the centre, then fold the sides in to enclose it completely in a square parcel.
- 5
Griddle
Cook on a hot, lightly oiled flat pan, pressing gently and flipping, until golden and crisp on both sides and the filling is hot through, 3–4 minutes a side. For the khlii version, crack an egg over during folding for a rich pocket.
- 6
Serve
Serve hot, cut in half so the filling shows, with mint tea.
Chef's tips
- Cook the filling until dry and let it cool — steam or moisture inside will burst the layers.
- Don't overfill; a thin, even layer folds and cooks through far better than a thick lump.
- Seal the folds well so the filling stays put on the griddle.
Frequently asked questions
What is khlii?
Khlii is Moroccan preserved beef — strips of meat cured with spices and confit in fat, then stored. It has a deep, savoury, jerky-like flavour and is a classic stuffed-msemen and egg filling.
Can I make stuffed msemen ahead?
Yes. Griddle them lightly, cool and refrigerate or freeze, then crisp on a hot dry pan before serving. Keep the filling well-cooked and dry so they reheat cleanly.