This Moroccan msemen stuffed with onions and herbs is one of those recipes that instantly transports me back to busy market mornings in Marrakech and the warm, buttery clouds that come off a skillet when friends and family gather. I discovered this version while experimenting with a simple dough and a fragrant onion-herb sauté one autumn; the combination of ultra-thin, layered dough that crisps at the edges and a tender, spice-scented filling quickly became a household favorite. The texture contrast—crisp exterior, soft layered interior—and the bright herb finish make each bite memorable.

I first made these for a small weekend brunch and watched them disappear as people reached for second helpings before I could serve the rest. They are forgiving, pantry-friendly, and scale easily, which is why I keep the dough recipe in my head for last-minute guests. The flavors are straightforward: sweet caramelized onions, fresh parsley and cilantro, and warm spices—paprika, cumin, turmeric—that bloom in olive oil. The result is rustic and comforting, yet unexpectedly sophisticated when plated with a simple yogurt or amlou.

Ingredients

• Dough: 3 cups all-purpose flour. Look for a reliable brand such as King Arthur or Gold Medal for consistent protein content, which helps the dough hold thin layers without tearing.
• Semolina: 1 cup fine semolina (also sold as semolina flour). Adds subtle crunch and structure to the layers; Bob's Red Mill fine semolina works well.
• Salt: 1 1/2 teaspoons salt to season the dough so the layers are flavorful even without extra seasoning.
• Warm water: 1 1/2 cups warm water, adjust as needed. Temperature should be between 100 and 110°F to help the dough come together without activating too much gluten.
• Vegetable oil (mixing): 1 tablespoon to help the dough remain supple during kneading.
• Vegetable oil (for shaping and cooking): 1/2 cup, used for brushing while forming layers and for frying; neutral oils like canola or sunflower work best.
• Melted butter (optional): 1/2 cup for extra richness and flavor in the layers; omit for vegan preparations.
• Onions: 3 medium onions, finely chopped. Yellow onions caramelize nicely and add natural sweetness.
• Parsley: 1 small bunch fresh parsley, finely chopped (about 1/2 cup packed). Flat-leaf parsley has more flavor and holds up well in the filling.
• Cilantro: 1 small bunch fresh cilantro, finely chopped (about 1/2 cup packed). Adds bright, citrusy notes that balance the sweet onions.
• Spices: 1 teaspoon paprika, 1/2 teaspoon ground cumin, and 1/4 teaspoon turmeric for warmth and color.
• Salt and pepper: To taste; I use about 1 teaspoon salt and 1/4 teaspoon black pepper in the filling as a starting point.
• Olive oil: 2 tablespoons for sautéing the onions, which helps bloom the spices and marry the herbs with the softened onion base.

Instructions

Prepare the Dough:In a large mixing bowl combine the flour, semolina and salt. Gradually add the warm water and 1 tablespoon of vegetable oil while mixing by hand or with a dough hook until the mixture forms a soft, cohesive dough. Aim for a texture that is pliable and slightly tacky but not sticky; add a tablespoon more water if it feels dry.Knead and Rest:Knead the dough by hand for about 10 minutes or 6–7 minutes in a stand mixer until smooth and elastic. Form into a ball, lightly coat with oil, cover with a clean cloth and let rest for at least 30 minutes to allow the gluten to relax and make stretching easier.Prepare the Filling:While the dough rests, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the finely chopped onions and cook 10–12 minutes until translucent and just turning golden. Stir in paprika, cumin, turmeric, salt and pepper and cook 30–60 seconds to bloom the spices. Remove from heat and mix in the chopped parsley and cilantro; allow to cool to room temperature.Divide and Shape:Divide the rested dough into 6 equal pieces. Roll each into a smooth ball and coat lightly with oil so they don't stick. Let them rest under a towel for 10 minutes, which will help when you begin to stretch them paper-thin.Stretch and Fill:On a well-oiled surface, flatten a dough ball with your fingers or a rolling pin into a very thin square or circle—transparent if possible without tearing. Spoon 2–3 tablespoons of the cooled filling into the center, then fold each side over the filling to form a neat parcel. Brush folds lightly with oil or melted butter to encourage crisp, layered edges.Cook on the Skillet:Heat a skillet or griddle over medium heat and lightly oil the surface. Cook each filled parcel 3–4 minutes per side, pressing gently with a spatula to promote even browning. Flip as needed until the outside is deep golden and crisp while the inside remains tender. Drain briefly on paper towels to remove excess oil.Serve Warm:Best served immediately, but these keep well for reheating. Pair with plain yogurt, a drizzle of olive oil, or harissa for a spicy contrast.

Storage Tips

Store cooled parcels in an airtight container in the refrigerator for up to 3 days. For longer storage, place individual pieces on a tray to freeze until firm, then transfer to a zip-top freezer bag for up to 3 months. To reheat, unwrap and warm in a hot skillet with a teaspoon of oil over medium heat for 2–3 minutes per side; this restores crisp edges far better than microwaving. If you must microwave, cover with a damp paper towel and then finish in a skillet to crisp.

Ingredient Substitutions

If you don't have semolina, replace with an equal amount of all-purpose flour for a softer, less textured crust; the trade-off is less granular bite in the layers. Swap parsley or cilantro with a mix of chives and dill for a different bright profile. For a gluten-free version, try a specialized blend intended for flatbreads, but expect a different stretching behavior and texture. Olive oil can replace vegetable oil for shaping and cooking if you prefer its flavor.

Serving Suggestions

Serve warm with plain yogurt or labneh and a drizzle of olive oil for a simple combination. Pair with harissa or a spicy tomato chutney for heat. For brunch, plate with a fresh cucumber and tomato salad dressed with lemon and olive oil. Garnish with extra chopped herbs and a lemon wedge to brighten flavors; thin slices of preserved lemon also make a classic Moroccan counterpoint.

Cultural Background

Msemen are traditional Moroccan layered breads commonly enjoyed at breakfast or as a snack with tea. They are part of North African culinary traditions that prize layered and laminated dough techniques for their textural contrast. Typically served plain, with honey, or stuffed with savory fillings, msemen reflect a practical approach to bread-making where simple dough transforms with technique. Regional variations exist across Morocco and the Maghreb, where fillings and size may vary by household custom.

Seasonal Adaptations

In spring and summer, amplify the filling with spring onions and a handful of fresh mint for a lighter taste. In autumn, add a spoonful of roasted red pepper or substitute a portion of the parsley/cilantro with chopped roasted squash for smoky sweetness. For winter gatherings, serve alongside warm stews or tagines where the parcels can be torn and used to scoop up rich sauces.

Meal Prep Tips

Make the dough and filling a day ahead. Refrigerate the filling in an airtight container and keep dough balls lightly oiled and wrapped in plastic in the fridge. On the day of serving, bring the dough to room temperature for 20–30 minutes, stretch, fill and fry. For parties, pre-cook msemen slightly less than usual, then finish on a hot skillet just before serving to refresh crispness and heat through.

These parcels are a small ritual and a great example of how minimal ingredients and simple technique create something generously rewarding. I hope you enjoy making them as much as I do, and that they find a place on your table at breakfast, brunch, or any cozy gathering.