Baghreer

Baghreer

Morocco, the land of spices, is home to some of the most flavourful and unique dishes in the world. The North African country is known for its vibrant culture, beautiful landscapes, and delicious cuisine, which is influenced by a blend of Berber, Arab, and Mediterranean flavours. One of the most popular dishes in Morocco is Baghreer, a traditional pancake that is often served for breakfast or as an afternoon snack. Baghreer is also commonly referred to as Moroccan crepes, with a texture that is fluffy, light, and spongy in the centre.

Baghreer is made with semolina flour and yeast, which gives it a unique flavour and texture. The pancakes are cooked on only one side, and when done properly, they have a series of holes throughout the surface, which allows for the syrup to be absorbed into the pancake resulting in a delicious melt-in-your-mouth sensation.

Baghreer usually comes with a drizzle of honey, butter, or jam, but it can also be served with savoury toppings such as eggs or cheese. It’s one of those dishes that’s so simple yet delicious that it becomes an instant classic. This recipe for Baghreer is not only easy to follow but will also transport you to the north African country with its aromatic and delightful taste.

Ingredients:

  • 2 cups semolina flour
  • 1 cup all-purpose flour
  • 2 tsp. active dry yeast
  • 3 cups warm water
  • 1 tsp. salt
  • 1 tbsp. sugar
  • 1 tsp. vegetable oil
  • 2 tbsp. melted butter
  • honey or syrup for serving

Instructions:

  1. In a large mixing bowl, combine the semolina flour, all-purpose flour, and salt.

  2. Add the active dry yeast and 1 tbsp. sugar to a cup of warm water and whisk until the yeast has dissolved. Pour this mixture into the flour mixture, and stir to combine.

  3. Gradually add the remaining 2 cups of water and whisk until the batter is smooth. Cover the bowl with a towel and let the batter sit for an hour, allowing the yeast to activate.

  4. After one hour, carefully remove any foam or bubbles from the surface of the batter with a spoon. Add 1 tsp. vegetable oil and mix to combine.

  5. Place a non-stick pan over medium heat, and grease it with melted butter. Pour the batter onto the pan, spreading it out evenly.

  6. Cook the pancake for about 3-4 minutes, until bubbles appear on the surface, and the edges start to brown. Do not flip the pancake – it should only be cooked on one side.

  7. Once the pancake has cooked through, gently remove it from the pan and place it on a serving platter.

  8. Repeat the process with the remaining batter, adding more melted butter to the pan as necessary.

  9. Drizzle the pancakes with honey or syrup, and serve immediately.

Baghreer is a delicious and authentic Moroccan pancake that is sure to impress at any gathering or as a simple weekend breakfast. Its unique texture and flavour are sure to satisfy even the most discerning palate. This recipe for Baghreer is easy to follow and uses simple ingredients that can be found in most kitchens. So, why not transport yourself to the courts of Morocco’s ancient cities and try your hand at making this simple, yet flavorful dish?

Moroccan Baghreer Recipe:

Ingredients:

  • 2 cups of fine semolina
  • 1 cup of all-purpose flour
  • 2 teaspoons of instant yeast
  • 1 teaspoon of baking powder
  • 1 teaspoon of sugar
  • 1 1/2 teaspoons of salt
  • 3 cups of warm water
  • 1/4 cup of vegetable oil

Instructions:

  1. In a large mixing bowl, combine the semolina, flour, yeast, baking powder, sugar, and salt.

  2. Gradually pour in the warm water while stirring constantly with a wooden spoon or whisk until you have a smooth batter.

  3. Add in the vegetable oil and stir well.

  4. Cover the bowl with a damp kitchen towel and let the batter rest for at least 30 minutes. This allows the yeast to activate, creating fluffy and airy pancakes.

  5. Preheat a non-stick pan or griddle over medium heat.

  6. Add a ladleful of batter to the hot pan and spread it into a thin, circular shape.

  7. Cook until the edges of the baghreer start to dry and bubbles appear on the surface.

  8. Flip the baghreer over with a spatula and cook for an additional minute until lightly golden.

  9. Repeat with the remaining batter until all of the baghreer pancakes are cooked.

  10. Serve the baghreer warm with honey, jam, or melted butter, and enjoy!