Moroccan baghrir: A journey through flavour and tradition
Moroccan baghrir, known as "hole pancakes," offers a culinary journey straight to the sunny Maghreb. Their fluffy texture, unique appearance, and subtle taste make this dish a favourite among fans of exotic flavours.
Baghrir, also known as "hole pancakes", is one of the most characteristic dishes of Moroccan cuisine. Its light and fluffy texture, coupled with a delicate, slightly nutty flavour, makes it beloved by both Moroccans and tourists from around the world.
Baghrir - a traditional Moroccan dish
Baghrir is distinguished by its exceptional structure, characterized by hundreds of small holes that form during cooking. These holes perfectly absorb toppings such as honey or butter. This traditional dish is an indispensable part of Moroccan cuisine, especially when served during family breakfasts, gatherings, or celebrations.
Baghrir not only entices with its appearance but is also an excellent example of Moroccan hospitality and a love for culinary art. It's worth noting that preparing baghrir requires some patience and the right proportions of ingredients, but the end result is sure to delight every food lover.
Recipe for baghrir
Preparing baghrir, also known as Moroccan pancakes, is simpler than it might seem. With the right ingredients and a few key tips, you can create perfect pancakes in your kitchen. Here is a tried-and-true recipe for baghrir that guarantees excellent results.
Ingredients:
- 250 mL semolina,
- 125 mL all-purpose flour,
- 500 mL warm water,
- 5 mL instant yeast,
- 5 mL baking powder,
- 2.5 mL salt,
- 15 mL sugar.
Preparing baghrir:
- Prepare the batter: In a large bowl, combine semolina, flour, yeast, baking powder, salt, and sugar. Gradually add warm water while mixing until a smooth, liquid consistency is achieved without lumps. You can use a blender for a uniform texture.
- Fermentation time: Cover the bowl with a clean cloth and leave the batter for about 30 minutes in a warm place until small bubbles form on the surface.
- Cooking hole pancakes: Preheat a dry, non-stick pan over medium heat. Pour small portions of the batter to form round pancakes. Cook on one side only until characteristic holes appear on the surface and the batter is no longer raw.
Tips:
- To get perfectly even baghrir, do not mix the batter after fermentation.
- Do not grease the pan – baghrir is cooked on a dry surface.
- Serve the pancakes immediately after preparation to ensure they are warm and soft.
