Rabat – While Moroccan Baghrir can be bought for one of two dirhams at most local shops, served warm, straight from the pan nothing can beat them.
Considered one of the most traditional Moroccan recipes, Baghrir is an Amazigh (berber) delicacy. The almost bite-size, fluffy pancakes are characterized by the small holes that appear on the surface while cooking.
Like the British crumpet, the holes allow the spongy pancakes to soak up butter, honey, Amlou, or even soft cheese with olive oil. It is Served for afternoon tea, supper, and breakfast Baghrir are comforting and warm; however, when making them precision is key. The batter should be neither too thick, not too thin.
Here’s my recipe for a perfect Sunday morning.
Let’s start with the ingredient:
- 350 grams of fine semolina
- 150 grams of white flour
- 1 tablespoon of baking yeast
- 16 grams of baking powder
- 1 teaspoon of salt
- 1 teaspoon of sugar (optional)
- 800ml (3 cups and a half) of lukewarm water
Now you’ve carefully measured your ingredients for that perfect batter, let’s get started:
Sift the semolina, flour, sugar, salt, and yeast into a bowl. Add 600ml of water then mix well. Put the mixture in a blender and mix for three to five minutes.
Keep adding the rest of the water little by little and mixing, until you reach the desired consistency. The batter should be the consistency of crepe batter.
In a warm place, let the batter rest for 10 to 15 minutes or more until bubbles form on the surface.
Pour some batter (enough to cover fully the surface of the pan) onto the warm pan using a small ladle, then heat on a gentle setting.
Cook the Baghrir till you notice holes on the surface as the batter dries. You do not need to flip.
Repeat until you have used all the batter.
Now take a seat, a cup of tea, and a Baghrir smothered in melting butter. Switch on your tablet, your television, or pick up your book and enjoy.
