Rghaif is the stuffed, more indulgent cousin of msemen: still flaky, but hiding a savory center. The key is a dry, fragrant filling – chicken shredded finely, onions cooked down until sweet, spices warmed just enough to bloom. Once cooled, the filling is wrapped inside thin dough, folded into neat squares, then cooked on a hot pan until the outside turns crisp and bronzed. Each bite delivers layers, steam, and spice. Serve with salad, tea, and extra napkins. Serve warm with bread and mint tea nearby,
| 8 msemen dough balls (or store-bought msemen) | |
| 350 g cooked chicken, finely shredded | |
| 1 onion, finely chopped | |
| 2 tbsp oil | |
| 1 tsp cumin, 1/2 tsp paprika, salt/pepper | |
| Handful parsley, finely chopped |
Rghaif is stuffed msemen: flaky squares filled with spiced shredded chicken and softened onions, pan-cooked until crisp and golden. A Moroccan favorite for lunch, snack, or a sharing table. Warm
| 1. | Cook onion in oil until soft, add spices, then chicken and parsley. Cool. |
| 2. | Flatten msemen dough thin, add filling, fold into square and seal. |
| 3. | Pan-cook on medium until golden and crisp outside and hot through (3–4 min per side). |
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