Ingredients

2 cups all-purpose flour

1 tsp baking powder

1 tsp salt (for dough)

1 tbsp honey

3/4 cup warm water

3 tbsp sunflower oil (plus extra for greasing)

1 medium yellow onion, finely chopped

400g boneless, skinless chicken thighs, finely chopped

1 tsp ras el hanout

1/2 tsp turmeric powder

1/4 tsp cayenne powder (adjust to taste)

1/2 tsp garlic powder

1/2 tsp salt (for filling)

1 tbsp dried parsley

2 tbsp olive oil

150g melty cheese (such as Gouda, cheddar, or mozzarella)

Instructions

Step 1: In a large bowl, combine the flour, baking powder, and salt. Make a well in the center and add the honey and warm water. Mix to form a shaggy dough, then knead for 10-12 minutes until smooth and stretchy.

Step 2: Pour in the sunflower oil and knead for one more minute. Cover the dough and let it rest for 30 minutes to relax the gluten.

Step 3: Heat olive oil in a pan over medium heat. Sauté the chopped onion until soft and translucent, about 3-4 minutes. Add the chicken, ras el hanout, turmeric, cayenne, garlic powder, and salt. Cook for 6-7 minutes until the chicken is fully cooked, then stir in dried parsley. Let the filling cool completely.

Step 4: Deflate the rested dough and divide into 9 equal pieces (about 85 grams each). Roll into balls, grease your hands with sunflower oil, flatten each ball on an oiled surface, cover, and rest for another 30 minutes.

Step 5: Working one piece at a time, oil your hands and work surface generously. Stretch the dough into a thin rectangle (around 38 x 33 cm). Use a pizza cutter to make four small cuts at the edges to aid folding.

Step 6: Place a slice of cheese in the center of the dough, then add a generous scoop of the cooled chicken filling. Fold the edges over one section at a time, forming a neat, book-shaped parcel.

Step 7: Heat sunflower oil in a frying pan over medium heat. Cook each msmen packet until golden brown and crispy on both sides, taking care for even cooking and a crunchy finish.

Tips & Variations

Use chicken breast if preferred, but watch cooking time closely to keep it juicy.

Any melty cheese such as Gouda, cheddar, or mozzarella works well for a gooey texture.

For a vegetarian version, substitute the chicken with spiced sautéed mushrooms, potatoes, or chickpeas.

Ensure the filling is fully cooled before stuffing to maintain clean, crisp parcels.

Oil your hands and work surface generously to stretch the dough thinly without tearing.

Storage

Store leftover msmen wrapped tightly in foil or in an airtight container in the fridge for up to three days. To freeze, layer cooled msmen between parchment paper and seal in a freezer bag; freeze for up to two months. Reheat in a dry frying pan or oven at 180°C to restore crispiness—avoid microwaving to keep the flaky texture.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs are juicier and more flavorful. If using breast, monitor cooking closely to avoid drying out and consider adding a bit of olive oil for moisture.

Is it possible to make the dough ahead of time?

Absolutely. You can prepare the dough up to a day in advance and keep it covered in the fridge. Let it come to room temperature before stretching to achieve the best texture.