These fragrant Moroccan rolls combine the softness of white flour with the nuttiness of semolina and the distinct, slightly peppery bite of nigella seeds (also known as black cumin or black onion seeds).
Popular in both urban and rural kitchens, these rolls are enriched with butter or smen, eggs, and sometimes sugar, resulting in a rich and tender crumb that makes them perfect for breakfast, afternoon tea, or alongside hearty tagines.
The dough is kneaded until elastic, shaped into individual balls, brushed with egg yolk for shine, and then baked until golden and fragrant. Often enjoyed warm with a drizzle of honey, jam, or cheese, these rolls are also ideal for freezing and reheating.
Their balance of savoury and sweet notes — along with the unique aroma of nigella — make them a standout in the world of Moroccan baked goods.
⦁ 2 cups (250 g) all-purpose (plain) flour
⦁ 1¼ cups (250 g) fine semolina
⦁ 1 teaspoon nigella seeds
⦁ 3 tablespoons (20 g) yeast
⦁ 1 cup (250 ml) warm water
⦁ 1 teaspoon salt
⦁ 1 tablespoon sugar
⦁ ½ cup (100 g) butter (or smen)
⦁ 2 eggs, beaten
⦁ 1 egg yolk (for brushing)
⦁ 2 tablespoons flour (for sprinkling)
1. In a large mixing bowl, combine flour, semolina, and nigella seeds.
2. Dissolve yeast in a few tablespoons of warm water and add to the flour.
3. Add salt, sugar, melted butter or smen, and the beaten eggs. Mix well.
4. Begin kneading, gradually adding warm water as needed. Knead for about 10 minutes until smooth and elastic.
5. Divide into 6 equal pieces. Sprinkle with flour, cover loosely, and let rise in a warm place for 1.5 hours.
6. Preheat oven to 400°F (200°C).
7. Flatten each ball slightly, brush with egg yolk, and prick with a fork.
8. Bake for 10 minutes until golden brown.
Choosing Ingredients
✔ Flour + Semolina – Use all-purpose flour for softness and fine semolina for a nutty bite and structure
✔ Nigella Seeds – Adds aroma and a peppery finish; don’t substitute with cumin or sesame
✔ Butter vs. Smen – Butter gives a rich crumb; smen (fermented butter) adds traditional depth
✔ Warm Water (38–40°C / 100–104°F) – Ideal for activating yeast and ensuring a light texture
✔ Eggs – Beaten eggs enrich the dough; yolk adds shine and golden crust when brushed on top
👩🍳 Preparation Tips
✔ Mix Dry Ingredients First – Evenly distribute nigella seeds and semolina for consistent texture
✔ Knead Thoroughly – Work dough for 8–10 minutes until smooth, elastic, and slightly tacky
✔ Cover During Rise – Use a towel or plastic wrap and rise in a warm (25–30°C / 77–86°F) draft-free spot
✔ Flatten Slightly Before Baking – Helps the rolls bake evenly and hold shape
✔ Prick With Fork – Prevents air pockets and ensures a uniform rise in the oven
🔥 Baking Techniques & Temperatures
✔ Preheat Oven to 400°F / 200°C – Ensure even browning and soft interior
✔ Baking Time – 10–12 minutes or until tops are golden and fragrant
✔ Check Doneness – Rolls should sound hollow when tapped on the bottom
🍞 Serving & Storage
✔ Serve Warm – Best enjoyed fresh with honey, jam, cream cheese, or alongside tagines
✔ Make Ahead – Freeze once cooled; reheat at 180°C / 350°F for 5–7 minutes
✔ Festive Twist – Add a pinch of anise seeds or decorate with sesame for variation