This recipe is found in two Andalusian cookery books from the 13th century, and is one of relatively few to have survived almost unchanged in the form of the present-day Moroccan breakfast classic, msemmen, which is usually eaten with amlou (أملو, a blend of Argan oil and honey) or honey, and cheese. However, it also brings to mind a bread from further afield, as it bears more than a passing resemblance to the Indian paratha. It is also part of other North African cuisines; in Tunisia, it is known as mlaoui (ملاوي) and in Algeria by a variety of names depending on the region, including maarek (معارك), semniyette (سمنيات), and mtawi (مطاوي).
The Andalusian recipe starts with a dough made with fine white flour or semolina (for the recreation, a mixture of both was used), water and salt. The dough is rolled out very thinly and folded several times, with (melted) clarified butter (or ghee) being used to seal the edges (similar to the use of egg wash in modern patisserie). This ingredient actually gives the recipe its name, since musamman means ‘added with clarified butter (samn)’.
The laminated dough results in several thin flaky layers once the musamman is fried; hence, this kind of pastry was also known as muwarraq (مورّق), that is to say, ‘consisting of layers as thin as paper (waraq).’ For best result, the musammana are fried in clarified butter until golden brown. As they can be quite greasy, drain well before serving. The recipe recommends pouring on some (hot) honey and dusting with cinnamon and sugar — there you have it, heaven on a plate!