Beghrir

Beghrir is such a delightful dessert with butter, honey and a cup of tea. Here are the ingredients:

 Dough:
200 g flour fluid
200 g semolina
1 / 2 teaspoon salt
1 tablespoon yeast
1 Ç.Ç baking powder
75 ounces of warm water
Sauce:
- 100 g butter
- 100 g honey

Preparation:

 In a bowl, mix the flour, semolina and salt. Ddilute until a thick paste. In a little warm water, dilute the baker's yeast and baking powder, incorporate them into the dough. Cover and let rest between 1h and 1h30.
In a cold skillet, pour a small ladle of batter and put the stove on fire. In cooking, small holes should be formed on the surface of baghrir. Take off and keep warm between two plates. Allow the pan to cool between each firing.
Ideally, use two pans in rotation. Serve hot or cold to your liking, or warm with butter and honey.

Warning: I DO NOT stack baghrirs hot as I would for pancakes, otherwise they may stick. These fluffy pancakes are a delicious morning for breakfast, plain or drizzled with honey.

Top

Back to Moroccan Desserts menu