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Broiled Mint Msemen With Honey Recipe

Msemen is traditionally served during breakfast alongside a cup of mint tea, and it’s delicious dipped in honey, which only bolsters its buttery richness. Of course you don't have to follow this blueprint. For example, Hot Bread Kitchen makes both traditional and non-traditional msemen, including one stuffed with kale and cheese.

Ingredient:

For the Msemen:

  • 1 pound 6 1/2 ounces all-purpose flour (640g; 5 cups)

  • 1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight

  • 1 teaspoon (4g) granulated sugar

  • 1/4 teaspoon (1g) instant yeast

  • 1 1/2 cups (355g) warm water

  • 1 large egg

  • 1/4 cup (60g) vegetable oil

  • 1/4 cup (60g) unsalted butter

  • 1 cup packed mint leaves

  •  1/4 cup (45g) fine semolina

  • Flaky salt, such as Maldon, for sprinkling

For the Honey-Butter:

  • 1/2 cup (120g) honey

  • 1/2 cup (120g) unsalted butter

  • 1 teaspoon (5g) water

  • Kosher salt

Recipe Direction :

  1. For the Msemen: In the bowl of a stand mixer fitted with dough hook, combine flour, salt, sugar, and yeast. With mixer running at low speed, slowly drizzle in water. Add egg and mix until thoroughly combined. Increase speed to medium and continue to knead dough until a very slightly sticky and tender dough forms, about 2 minutes.

  2. Transfer dough to greased mixing bowl. Lightly rub dough all over with oil. Cover with plastic and let rest in a warm place until dough increases in size by about 50 percent, about 1 hour.

  3. Meanwhile, in a small saucepan, combine butter and oil and heat over medium heat until butter is melted. Set aside to cool to room temperature.

  4. Transfer dough to lightly oiled work surface. Punch down dough. Coat your hands with butter/oil mixture. Divide dough into 8 equal portions and coat lightly with butter/oil mixture. Arrange dough balls on rimmed baking sheet, cover with plastic and let rest until dough balls have increased in size by about 50 percent, about 1 hour.

  5. Working one at a time on lightly oiled work surface, and using greased hands, flatten each dough ball, pushing outwards from center to make an 8- by 8-inch square; dough square should have a roughly even thickness throughout. Generously brush surface of dough with butter/oil mixture, dust all over with large pinch of semolina, and sprinkle mint leaves on top of dough.

  6. Fold dough in thirds, like a letter. Brush top with more butter/oil, dust with more semolina, and season with pinch of flaky salt. Fold into thirds once more to make square packet. Return dough packets to baking sheet, cover loosely with plastic and let rest at least 15 minutes and up to 20 minutes.

  7. Meanwhile, Make the Honey-Butter: In small saucepan, combine honey, butter, and water and cook over medium heat until butter is melted and sauce is smooth, stirring to combine. Season with salt and set aside to cool.

  8. To Finish: Preheat broiler and set oven rack to 6 inches from broiler element. Working one dough packet at a time, set dough packet on second rimmed baking sheet. Coat hands once more in butter/oil mixture, and, using your fingers, press and stretch dough packet out to a roughly 6- by 6-inch square.

  9. Broil dough packet until browned in spots, turning once halfway through, about 1 minute per side. Transfer to a platter and cover with kitchen towel to keep warm. Repeat with remaining dough packets (be sure to let baking sheet cool to a safe level between uses). Serve with honey butter.