Morocco Cuisine: Recipe for Baghrir
By Layla Dahamou
Morocco World News
Tinejdad, July 29, 2012
Baghrir is a Moroccan crepe. Traditionally, it is made out of fine semolina or white flour. The small holes on the surface of Baghrir gives it a unique lovely look and allow to soak up honey or anything you prefer to spread on it. Most Moroccans serve it with honey, butter or jam for breakfast or for evening snacks along with tea and some nuts, but others prefer it plain. Because it is light and nutritive, Moroccans prepare it widely in Ramadan for breaking the fast during ftour meal. Since it is easy to be prepared, anyone can try it any time.
1 and ½ cup of fine semolina
2tbsp white flour
1 baking powder
1tsp baking yeast
½ tsp salt
1 tbsp sugar
1 and ½ cup water
Way of preparation:
In a bowl put the dry ingredients and add water gradually then mix well. Put the mixture in a blender and mix for five minutes.
The batter shouldn`t be so thick, it has to be thin like crepes.
In a warm place, let the batter rest for 20 minutes or more till the bubbles are seen on the surface.
Use a nonstick pan to cook Baghrir.
Pour some batter (enough to cover fully the surface of the pan) on a cold pan using a small ladle, then set the pan on fire. Don`t heat the pan in the beginning!!
On medium high heat, cook Baghrir till you notice that there are plenty holes on the surface.
Keep the same procedure for the rest of batter.
After you cook Baghrir, you may want to serve it with some honey and butter. Some people prefer it with jam others just enjoy it alone.
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