I first tasted m’smen traveling in Morocco. I bought a piece of the tender, buttery, flaky bread drizzled with honey from a street vendor. It was an exquisite culinary experience. So years later, in 2009, when the Arab American Family Support Center referred three strong candidates from Morocco to our training program, my first question was, “Do you know how to make m’smen?” One of the three, Bouchra, taught us how to make the bread and, much to her surprise, it quickly became one of our best sellers. M’smen, also called rghaif or melloui, is often served with fresh mint tea, but we hear from our customers that they use it for all sorts of things, including making tuna sandwiches. You can mix and divide the dough up to 8 hours before shaping, allowing ample time for the gluten to relax.