Since traveling to Morocco and tasting msemen, which is a flakey flatbread, I have been wanting to make it at home. When I saw this week's sandwich contest 
Ingredients
- flatbread (flour, semolina flour, yeast, sugar, salt, butter, olive oil)
- carrot puree (carrots, leeks, olive oil and salt)
- chicken breast (ras el hanout, olive oil)
- green harissa (cilantro, serrano peppers, parsley, cumin seds, coriander seeds, olive oil, garlic, lemon juice, salt)
- radish condiment (lemon juice, salt)
After much research on the internet for a msmen recipe, I decided on this [recipe]because of the detailed instructions on how to make it.(https://www.linsfood.com/msemen-square-shaped-moroccan-pancake-rghaif/). You can substitute any flatbread or a ciabatta will also work. The dough might tear while you stretch it out, but you can just pinch the dough together. What makes this bread so special is that it's soft, chewy and crispy. You can pair it with savory fillings or eat it with butter and a drizzle of honey which is how they have it in Morocco.
The chicken is coated in a classic Moroccan spice blend named Ras el Hanout which translates to "top of the shop blend." It can consist from 10 to 100 different spices depending on the blend. Usually there will always be cumin, cinnamon, cloves, ginger, and other spices. The combination of sweet and savory spices make this blend truly flavorful and unique.
One dish that was often served in many Moroccan restaurants was a cooked carrot salad. I took that idea and made a sandwich spread. I roasted some carrots with olive oil and salt and added some melted leeks which I had and pureed everything in a food processor.
I wanted a hot sauce to accompany my sandwich so I made harissa, the famous North African chili sauce. Instead of the red version, I made a green harissa which is a blend of cilantro, parsely, green chilis and flavored with cumin seeds plus coriander seeds. I felt the sandwich was missing a crunchy element so I shaved some radish and seasoned it heavily with lemon juice and salt.
To assemble the wrap, I spread a layer of carrot puree, then added slices of grilled chicken, topped with a generous dollop of harissa and some radish. Then it was all rolled up and served with extra harissa on the side.
The ras el hanout spiced chicken was the star in the sandwich and all the other ingredients played a supporting role. The carrot puree added a touch of sweetness and the crunchy radish added some textural contrast and freshness to the wrap. The heat from the harissa was just enough to leave a lingering burn on my tongue. Now I just need some mint tea and I will feel as if I were back walking through the souks.