I decided to make the plain Msemen for the kids and served it with Honey Butter Syrup. I have made a separate post of making the Moroccan Pastry Dough, as I am planning on making the other types of Rghaif. This plain one turned out so delicious that one can simply eat it as such. And with that syrup, it was beyond words to explain.
Then once it rested, divide into equal balls.
Proceed to make msemen.
For folding and cooking the msemen:
Oil - 1 & 1/2 cups
Fine semolina - 1/2 cu[
How to make the Msemen
Once the Rghaif is rested and ready, you can make both the plain and stuffed Msemen
For the folding and rolling out:
Dip your hands in oil and grease the surface of the rolling board.
Roll out as thin as possible. Do with soft butter and sprinkle semolina all over.
From the left side, fold into three fold to the centre. Now from the right cover over this.
Repeat the same from top and bottom.
You will get a square shaped disc.
Now again grease the rolling pin and roll out as thin discs
Heat a tawa and cook this on both sides until it turns crispy and well cooked.
We felt we got the hang of it after the second plain one and our shape stayed square for the plain ones.