Beghrir

Beghrir

Beghrir, also known as Moroccan pancakes or “thousand-hole pancakes,” are delicious and fluffy with a unique texture. Here’s a traditional recipe for you:

Ingredients:

  • 1 cup (150g) semolina
  • 1 cup (150g) all-purpose flour
  • 2 tsp active dry yeast
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1 1/2 cups (360ml) warm water
  • 1/2 tsp baking soda
  • 2 tbsp melted butter or oil (optional)

Instructions:

  1. Mix Dry Ingredients: In a large bowl, combine the semolina, flour, yeast, baking powder, salt, and sugar.
  2. Add Water: Gradually add the warm water to the dry ingredients, stirring continuously until you have a smooth batter. It should be a bit thinner than typical pancake batter.
  3. Let It Rest: Cover the bowl with a clean cloth and let the batter rise in a warm place for about 30-45 minutes, or until it has bubbles on the surface and has slightly increased in volume.
  4. Add Baking Soda: Gently fold the baking soda into the batter. If you’re using melted butter or oil, you can add it now.
  5. Cook the Beghrir: Heat a non-stick skillet or crepe pan over medium heat. Pour a small amount of batter onto the pan to form a pancake. You don’t need to spread it out; just let it naturally form a round shape. Cook until bubbles start forming on the surface and the edges look dry. It should take about 1-2 minutes. Do not flip the pancake; beghrir is cooked only on one side.
  6. Serve: Serve the beghrir warm with honey, butter, or jam. They’re also great with a sprinkle of powdered sugar or fresh fruit.

Enjoy your beghrir! Let me know if you need any more tips or variations.