Baghrir

Baghrir

Baghrir is a Moroccan crepe-like pancake, often referred to as “pancakes of a thousand holes.” It’s a staple of Moroccan cuisine, and can be found in every local cafe and household. This spongy and soft pancake is made using semolina flour and served with Moroccan tea, honey for a sweet treat, or savory toppings like butter, cheese, and jam.

Baghrir is a perfect dish, whether it’s for breakfast, or as an afternoon snack with tea. It is easy to make and requires very few ingredients that are easily available at any grocery store. The recipe for making Baghrir is simple and straightforward, and even novice cooks can master it.

Moroccan Baghrir, also known as “Thousand Hole Pancakes,” is easy to prepare and made effortlessly by just whisking together a few simple ingredients. The batter is a simple blend of semolina flour, flour, instant yeast, sugar, salt, and water. The unique mixture of ingredients results in small air pockets that cause the pancakes to rise and give them their signature appearance of the thousand holes.

The dough is left to rise for about ten minutes, and then spooned onto a hot pan to form small, circular shapes. As the pancake begins to cook, bubbles form on its surface, and almost magically, the pancake starts to rise up from the pan, creating those beautiful thousand holes. The whole process takes only a few minutes, and within no time, you’ll have a stack of delicious pancakes ready to devour.

Baghrir is a traditional and quintessential dish in Morocco, it has been prepared in Moroccan kitchens for many centuries, and the recipe for making it has been passed down through generations. It’s a food that has become an intrinsic part of Moroccan culture and everyday life. No Moroccan breakfast is complete without a serving of Baghrir accompanied by a cup of sweet and aromatic Moroccan mint tea.

Baghrir is not only delicious but also nutritious. It’s made from semolina flour, which is a nutrient-dense ingredient that provides a host of health benefits, including high fiber content and moderate protein. Moreover, Baghrir is low in fat, and the small amount of oil used for cooking adds to the dish’s pleasant texture.

In conclusion, Moroccan Baghrir is a simple yet delicious dish that has become an intrinsic part of Moroccan cuisine. It’s an ideal breakfast or afternoon snack and can be enjoyed with a variety of toppings or just plain. Baghrir’s unique texture and flavor, coupled with its simplicity and nutrition, make it an irresistible staple of Moroccan cooking.

Moroccan Baghrir Recipe:

Ingredients:

  • 2 cups of fine semolina
  • 1 cup of all-purpose flour
  • 1 tsp of dry instant yeast
  • 1 tsp of baking powder
  • 1 tsp of sugar
  • 1/2 tsp of salt
  • 3 cups of warm water
  • 1 tbsp of vegetable oil
  • Butter and honey for serving

Instructions:

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

  2. Gradually add in the warm water, while whisking the ingredients together continuously until the mixture is smooth and well combined. At this point, the mixture should have a thin pancake-like consistency.

  3. Cover the mixture with a kitchen towel and let it rest in a warm place for 30 minutes.

  4. After 30 minutes, add in the vegetable oil and whisk again for a few seconds.

  5. Heat a non-stick frying pan over medium heat, and pour approximately 1/4 cup of batter onto the pan.

  6. The pancake will begin to form bubbles on the surface within a minute or two. Cook the pancake until the surface is set and the bottom is lightly golden brown. At this point, the surface should be slightly moist, not too runny nor too dry.

  7. Transfer the pancake onto a platter, and continue with the remaining batter until all pancakes are done.

  8. Serve immediately with butter and honey, or any other toppings of your choice.

Enjoy your delicious Moroccan Baghrir !