Moroccan Msemen Stuffed with Spiced Lamb

Name: Moroccan Msemen Stuffed with Spiced Lamb
Prep time: 50 min
Cook time: 37 min
Total time: 1 h 27 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 3 cups (360 g) all-purpose flour, spooned and leveled; 1 cup (165 g) fine semolina; 1 teaspoon (3 g) instant yeast; 1 tablespoon (12 g) granulated sugar; 1½ teaspoons (9 g) fine salt; 1½ cups (355 ml) water, warm, about 105°F (40°C); ¼ cup (60 ml) neutral oil (such as sunflower or canola), for oiling the bowl, work surface, hands and dough balls; 6 tablespoons (85 g) unsalted butter, melted and slightly cooled, divided: 4 tablespoons (57 g) for layering, 2 tablespoons (28 g) for brushing after baking; 3 tablespoons (30 g) fine semolina, for sprinkling between layers; 1 pound (450 g) ground lamb, at room temperature for 15 minutes; 1 medium (about 7 oz) (200 g) yellow onion, peeled and finely chopped (¼-inch / 6 mm pieces); 3 cloves (12 g) garlic, minced; 1 tablespoon (14 ml) olive oil; 2 teaspoons (4 g) ground cumin; 1 teaspoon (2½ g) sweet paprika; ½ teaspoon (1 g) ground ginger; ½ teaspoon (1.2 g) ground cinnamon; ½ teaspoon (1 g) black pepper, freshly ground; 1 teaspoon (6 g) fine salt; ½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped; ¼ cup (12 g) fresh cilantro, finely chopped (optional)

From the MyKitchenBank Kitchen

Square, flaky layered pastries made from a soft yeasted semolina dough, folded around a cumin-scented lamb, onion and parsley filling, then baked until golden and crisp-edged. Serve warm for breakfast or brunch with mint tea.

Prep: 50 min
Cook: 37 min
Wait: 1 hr 25 min
Total: 2 hr 52 min
Makes: 8 stuffed square msemen (about 4 inches / 10 cm each)

Jump to recipe ♡ Save

Ingredients

8 servings

For the dough
3 cups (360 g) all-purpose flour, spooned and leveled
1 cup (165 g) fine semolina
1 teaspoon (3 g) instant yeast
1 tablespoon (12 g) granulated sugar
1½ teaspoons (9 g) fine salt
1½ cups (355 ml) water, warm, about 105°F (40°C)
For shaping and layering
¼ cup (60 ml) neutral oil (such as sunflower or canola), for oiling the bowl, work surface, hands and dough balls
6 tablespoons (85 g) unsalted butter, melted and slightly cooled, divided: 4 tablespoons (57 g) for layering, 2 tablespoons (28 g) for brushing after baking
3 tablespoons (30 g) fine semolina, for sprinkling between layers
For the spiced lamb filling
1 pound (450 g) ground lamb, at room temperature for 15 minutes
1 medium (about 7 oz) (200 g) yellow onion, peeled and finely chopped (¼-inch / 6 mm pieces)
3 cloves (12 g) garlic, minced
1 tablespoon (14 ml) olive oil
2 teaspoons (4 g) ground cumin
1 teaspoon (2.5 g) sweet paprika
½ teaspoon (1 g) ground ginger
½ teaspoon (1.2 g) ground cinnamon
½ teaspoon (1 g) black pepper, freshly ground
1 teaspoon (6 g) fine salt
½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped
¼ cup (12 g) fresh cilantro, finely chopped (optional)

Equipment (8)

Large mixing bowl
Stand mixer with dough hook (optional)
Large skillet, 12-inch (30 cm)
2 rimmed baking sheets, about 13×18-inch (33×46 cm), lined with parchment paper
Pastry brush
Instant-read thermometer
Wire rack
Plastic wrap or clean kitchen towel

Steps

Before you start

Read the whole recipe first: the dough needs about 1 hour to rise and 20 minutes to rest, and you cook the filling while the dough rises.
Use fine semolina (sold as 'fine semolina' or 'semolina flour'), not coarse, for a tender dough and a crisp, flaky bake.
Lightly oil your work surface, hands and rolling pin throughout. The dough is soft and sticky by design, and oil is what lets it stretch thin.
Melt the butter for lamination and let it cool slightly so it is liquid but not hot.

1
Mix and knead dough
- In a large bowl or stand mixer bowl, whisk the flour, 1 cup semolina, yeast, sugar and 1½ teaspoons salt.
- Pour in the warm water and stir until no dry flour remains.
- Knead by hand on a lightly oiled surface for 10 minutes, or 8 minutes on medium-low speed with the dough hook.
- The dough will be soft, tacky and elastic.
+ Show details− Hide details
Ready when: Dough is smooth, stretchy and springs back slowly when poked; it should stick to your fingers a little but not to the bowl.
Tip: Resist adding extra flour. A soft dough stretches much thinner and gives flakier layers.
2
First rise
- Form the dough into a ball, place it in a lightly oiled bowl, and turn to coat.
- Cover with plastic wrap and leave in a warm spot for 45 minutes, then make the filling in the next step while it finishes rising for a total of about 60 minutes.
+ Show details− Hide details
Ready when: Dough looks puffy and a fingertip dent springs back slowly.
3
Cook the filling
- Heat the olive oil in a 12-inch skillet over medium heat.
- Add the onion and ½ teaspoon of the filling salt and cook, stirring, for 5 minutes until soft and translucent.
- Add the garlic and cook 30 seconds.
- Add the lamb, cumin, paprika, ginger, cinnamon, pepper and remaining salt.
- Break the meat into small crumbles and cook, stirring, 6 to 8 minutes.
- Stir in the parsley and cilantro, if using, and cook 1 minute more.
- Tip into a bowl, spread it out, and let it cool completely while the dough finishes rising.
+ Show details− Hide details
Ready when: Lamb is browned with no pink, an instant-read thermometer reads 160°F (71°C), and the mixture looks moist but not wet, with no pooling liquid.
Tip: If any liquid or fat pools in the pan, drain it off. A wet filling will make the dough soggy and tear. The filling must be fully cooled before you use it.
4
Divide and rest
- Oil your work surface, hands and a baking sheet generously.
- Divide the risen dough into 8 equal pieces (about 85 g each).
- Roll each into a smooth ball by cupping your hand and rotating it against the surface.
- Place the balls on the oiled sheet, brush the tops with oil, cover with plastic wrap and rest for 20 minutes.
+ Show details− Hide details
Ready when: Balls look smooth and feel very soft and relaxed.
5
Stretch and layer
- Oil a clean work surface.
- Working with one ball at a time, flatten it with oiled palms, then gently stretch it outward with your fingertips into a very thin, roughly 10-inch (25 cm) square, thin enough to see your fingers through.
- A few small holes are fine.
- Brush the surface with about 1½ teaspoons of the melted butter and sprinkle with about 1 teaspoon of the dusting semolina.
- Keep the other balls covered.
+ Show details− Hide details
Ready when: Dough is translucent and evenly thin, with edges no thicker than the center.
Tip: Stretch with the flats of your fingertips, working from the center out. Pulling from the edges tears the dough.
6
Fill and fold
- Spoon about ¼ cup (60 g) of cooled filling into the center of the stretched square in a 3-inch (8 cm) mound.
- Fold the bottom edge up over the filling, then the top edge down, then fold in the left and right sides like an envelope to make a neat square of about 4 inches (10 cm).
- Press gently.
- Flip it seam side down onto a parchment-lined baking sheet.
- Repeat with the remaining dough balls, leaving 1 inch (2.5 cm) between squares, four per sheet.
+ Show details− Hide details
Ready when: Each pastry is a closed square with no filling showing at the seams.
Tip: Use a light hand with the filling. Overfilled squares burst open in the oven.
7
Preheat and restOven 425°F / 220°C
- Place oven racks in the upper and lower thirds and preheat to 425°F (220°C).
- Brush the top of each square with some of the 4 tablespoons of butter set aside for layering.
- Let the squares rest while the oven heats.
8
Bake until goldenOven 425°F / 220°C
- Bake both sheets at 425°F (220°C) for 20 to 22 minutes, swapping the sheets between racks and rotating them front to back after 10 minutes.
- Bake until the pastries are deep golden brown and crisp at the edges.
+ Show details− Hide details
Ready when: Tops are deep golden brown with darker crisp edges, and the center reads at least 165°F (74°C) on an instant-read thermometer.
Tip: If the bottoms brown faster than the tops, move that sheet to the upper rack for the last few minutes.
9
Brush and cool
- Move the pastries to a wire rack and brush the tops with the remaining 2 tablespoons (28 g) melted butter.
- Let them cool for 10 minutes so the filling settles, then serve warm.
+ Show details− Hide details
Ready when: Pastries feel crisp on the outside and are warm, not piping hot, in the middle.

Good to know

Tips

Make sure the filling is completely cool and not wet, or steam will make the dough soggy and tear it.
Don't skip the 20-minute rest after shaping; a relaxed dough stretches thin without springing back.
Oil, not flour, is your friend: flour on the surface prevents stretching and makes the layers dry.
Serve with harissa, yogurt with mint, or a squeeze of lemon, plus sweet mint tea.

Make ahead

"Cook the filling up to 2 days ahead and refrigerate it in an airtight container; bring to room temperature before using. You can also fill and fold the squares, cover them tightly, and refrigerate up to 12 hours; bake straight from the fridge, adding 3 to 5 minutes."

Storage & reheating

"Room temperature: up to 2 hours after baking. Fridge: airtight up to 3 days. Freezer: freeze cooled pastries on a tray, then bag for up to 2 months. Reheat from the fridge at 375°F (190°C) for 8 to 10 minutes, or from frozen for 15 to 18 minutes, until hot (165°F / 74°C) and crisp. Avoid the microwave, which makes the layers soft."

Substitutions

ground lamb → ground beef (80% lean) or ground turkey thigh. Beef is a close match. Turkey is leaner, so add an extra tablespoon of olive oil to the filling. Cook either to 160°F (71°C).
fine semolina → additional all-purpose flour. The dough will be softer and the pastries less crisp and nutty, but still good. Use 165 g more flour and add 1 to 2 tablespoons extra water if needed.
unsalted butter → ghee or more neutral oil. Ghee gives a similar, nutty flavor. Oil makes a slightly crisper, less rich pastry.
fresh flat-leaf parsley → fresh mint or extra cilantro. Use the same amount; mint adds a cooler flavor that suits lamb.