Msemmen with Honey and Crushed Almonds

While traditional Msemmen is a labor-intensive dough, we capture the spirit of this Moroccan morning favorite through a hearty, textured oat porridge that mimics the nutty, honey-drenched profile of the original breakfast.

Combine 90g of rolled oats with 250ml water and a pinch of sea salt in a small saucepan over medium heat.

Cook for 5-7 minutes, stirring occasionally, until the oats have absorbed the water and become creamy and plump.

While the oats cook, toast the 26g of slivered almonds in a dry pan over medium heat until they turn a light golden brown and release a toasted, buttery aroma. Remove immediately to prevent burning.

Once the oats reach your desired consistency, transfer them to a warm bowl.

Drizzle the 20g of honey in a spiral pattern over the top.

Scatter the toasted almonds over the porridge for that essential Msemmen-inspired crunch. Finish with a tiny pinch of flaky sea salt to balance the sweetness of the honey.