Showing posts with label Baghrir. Show all posts
Showing posts with label Baghrir. Show all posts

Thursday, April 2, 2020

10:19 AM

Moroccan food --BEGHRIR OR THREE-Hole Pancakes

BEGHRIR OR THREE-Hole Pancakes Moroccan food -

Type: Flavors of Morocco
Cooking time: 25 m
Total time: 1 hour
Number of people 12

INGREDIENTS

375 g fine durum wheat semolina
50 cl lukewarm water
1 C. 1 teaspoon salt
1 C. 1 teaspoon baking yeast
1 sachet of baking powder

BEGHRIR
BEGHRIR OR THREE-Hole Pancakes

PREPARATION

Mix all the ingredients in a blinder for 3 minutes, marking pause times of 10 seconds
 Pour the dough obtained in a bowl and let it rest for 15 minutes, small bubbles will form on its surface 
Heat a non-stick pan, pour in the equivalent of a small ladle of dough and cook the pancake over medium heat
The pancake is cooked when the entire surface is covered with small regular holes
Remove the pancake, wipe the pan dry and repeat the operation until all the ingredients are used up

To serve: 

in a saucepan over low heat, melt 100g of butter, 200g of honey and 3 tablespoons of fresh cream. Emulsify the preparation by whisking with a fork. Pour into a gravy boat and keep warm until ready to serve

Tuesday, December 16, 2014

6:16 AM

Baghrir (moroccan food) or Moroccan Pancakes

Baghrir (moroccan food)



From delicious cakes to enjoy at breakfast or snack with butter and honey. This popular specialty in the Maghreb, is traditionally cooked in the tagine, more often now to pan. Baghrir the term is used in Algeria, Morocco and Tunisia and edarnan or tiyrifin in Berber.

ingredients of Baghrir (moroccan food)

250 g of grits
50 cl of warm water
1 tablespoon dry yeast bakery
1/2 teaspoon baking powder
1 pinch of salt

preparation of Baghrir

step 1
Put all dry ingredients in a bowl and pour into the bowl of a robot. Mix slowly pouring water into a smooth paste.
step 2
Cover the bowl with a cloth and let stand 1 hour at room temperature until bubbly.
step 3
Heat a nonstick skillet without fat. The mass is stirred to make homogenous and poured into small ladles to form sized pies pancake.
step 4
On the surface of the dough form bubbles, then small holes! Your beghrir are ready when the surface is dry, you can remove from pan (we only cooked on one side to keep it soft).
Repeat until all the dough.
step 5
Enjoy your hot property baghrir with the flow of beautiful honey.