Msemen

Msemmen ( from Arabic سمن, DMG samn, clarified butter ') is a traditional maghrebinisches dish that is cooked in a square form of flour, meal, cooking oil, butter, water, yeast and salt in a pan.

It is in Darren Humphrys ' Morocco Guide named as one of the most frequently used foods and as a "thin, oily, flatbread " described, which is eaten among other things for breakfast. In a report in the Revue de l' Orient de'l Algérie et des Colonies of 1853, the Court also referred to as one of the usual dishes that belong to a " collation à la façon the Arabes " and as a sort of " described crêpes fries dans le beurre ". Elizabeth Warnock Fernea are in a glossary to her book A Street in Marrakech, Msemmen were "fried pancakes; literally, "the buttered ones" ".

The food can be enjoyed hot or cold, for breakfast or in the afternoon or evening as bread, sweet or savory topping (olive oil, honey, nougat cream, eggs). Frequently the pastries in Morocco is eaten during the fasting month of Ramadan, and also serves as the basis for various other dishes such as Rfissa or Mahjoba, an Algerian version with a spicy filling of onions, peppers, tomatoes and ground beef. Msemmen is comparable in both the production and flavor with the Paratha Indian cuisine.