Beghrir, or baghrir, are Moroccan pancakes with a unique honeycomb-like texture. This distinctive feature arises from using yeast in the crepe-like semolina batter.

Texture, Appearance, Toppings, and Usage

The spongy and melt-in-your-mouth texture of beghrir, achieved as yeast causes bubbles to rise and break on the surface while cooking, gives it a delightful appearance. Often enjoyed as a special breakfast or tea time treat, Moroccans pair beghrir with sweet toppings, dipping them in a syrup made from butter and honey or serving them with butter, honey, preserves, or jam on the side. While typically cooked on one side, in some regions, beghrir might be briefly flipped, known as khringos, resembling pancakes used in Arab qattayef or atayef for wrapping various fillings. Despite not being traditional, Moroccan beghrir can be employed similarly.

Key Ingredients and Color Regarding Baghrir Recipe

Fine semolina or durum flour is crucial for a good beghrir. Recipes may vary in their use of semolina or other flours. Still, the yellow color associated with semolina is essential—a higher ratio of semolina results in a more vibrant yellow hue.

Preparation evolution of Baghrir

Traditionally, beghrir batter required a significant resting period. Introducing baking powder has accelerated the process, leading to recipes labeled as “instant beghrir.” Some variations include eggs and milk, while others do not.

Moroccan Baghrir Recipe

Explore the world of Moroccan Beghrir – spongy semolina pancakes. Dip in honey, syrup, or jam for a delightful treat. The versatile recipe suits conventional measures with a handy measuring guide for authenticity. Follow easy steps and tips for foolproof pancakes.

Ingredients of Baghrir Recipe

US Conventional Measures:

– 1 1/2 cups fine semolina or durum flour

– 3/4 cup all-purpose flour

– 1 tbsp dry yeast

– 2 tsp baking powder

– 1 tsp sugar

– 1 tsp salt

– 3 cups + 2 tbsp lukewarm water

Traditional Moroccan Measures:

– 2 glasses (to the brim) of lukewarm water

– 1 level glass of fine semolina or durum flour

– 1/2 glass all-purpose flour

– 1 tbsp dry yeast

– 2 tsp baking powder

– 1 tsp sugar

– 1 tsp salt

Preparing the Baghrir Recipe

1. Utilize a blender or food processor to seamlessly combine all ingredients, blending at medium to high speed for approximately one minute until achieving a smooth, creamy batter. Remember to scrape down the sides if needed.
2. Transfer the batter to a bowl, cover it with plastic wrap, and let it rest for 10 to 15 minutes until it transforms into a light, foamy mixture adorned with tiny bubbles.
3. Warm a nonstick crepe pan over medium heat. Stir the beghrir batter, then gently pour it into the pan, allowing it to naturally form a circle without swirling like a traditional crepe.
4. Cook the pancake without flipping until it sets with no wet spots (around 1-2 minutes). Check for the desired spongy texture; no batter should stick to your finger. Transfer to a clean towel to cool.
5. Repeat the process with the remaining batter, adjusting the heat if necessary. Ensure the beghrir cools in a single layer to prevent sticking when stacked.
6. Present your beghrir, either dipped in a syrup from melted butter and honey or paired with various toppings and spreads on the side. Embark on a culinary journey with these Moroccan pancake delights!