Sunday, 19 April 2015

Moroccan baghrir 100% semolina

Baghrir is a North African pancake with countless holes. It's also found in the Middle East and a few other places.

We usually serve baghrir with a warm mix of honey and butter, either for breakfast, for afternoon tea. It's also part of the first meal to break the fast during Ramadan and sometimes the last meal before dawn.



You could stuff baghrir with nuts to make nice filling pockets (just like it's done in the Levant) which get fried or baked then soaked in honey.

I recently filled it with a savoury mix, baked it and served it with a salad for a light meal. I liked the crispy outside and the soft inside this version has given.



I have posted a few posts about the usual recipes for a standard baghrir but I forgot an old one which uses 100% semolina. I know that some people prefer omitting white flour in the mix, so this is the recipe they're usually routing for. The texture is wonderful and it's usual yellow-ish than any other version.


A big pile of large semolina baghrir, ready for a morning brunch with the family
I used a glass to measure but I have the precise measurements on the side.


Ingredients
Makes about 20 baghrirs (medium size)
Prep: 3 min- Cooking: less than 2 min/ baghrir (a big pancake griddle goes faster than individual frying pans)

  • 300 g (2 measures) of coarse semolina (not couscous)
  • 150 g (1 measure) of fine semolina flour
  • 640 ml (4 measures) of water, lukewarm
  • 10 g of instant dried yeast
  • 14 g of baking powder
  • 1 tsp of salt
Top: Fine semolina flour. Bottom: coarse semolina


Preparation

Mix all the ingredients in your blender starting with water then the dry ingredients. Whiz up for 1 minute.

Pour the mixture into a large bowl, cover with plastic wrap and let rise for 45 min to 2 hours until you see the batter full of bubbles.

Stir gently with a ladle.

Baghrir almost ready

Heat a nonstick skillet over medium heat. Lightly oil it with the tip of a kitchen tower/paper.

Use a smal ladle to pour the batter into the pan: make sure you start from the middle and then tilt the pan so the batter goes around to cover all the flat surface. Alternatively, you can QUICKLY use the back of the ladle to spread the batter but do it ONLY once and at the very beginning. 


The holes start to form and that’s usually a sign of a successful baghir: a porous and light pancake (Thing of the honey that will go through all these pores). If you see the bottom of the pancake browning fast, take the pan off the heat which you might need to reduce.

Allow a few seconds of cooking until all the bubbles are showing. Cook baghrir for about 2 minutes from one side. In case you see an uncooked spot, just flip it over for a second (literally). and take it off the heat.
Baghrir cooling before piling them (important)
Place each Baghrira on a clean kitchen cloth making sure not to overlap then when still hot. If you have a small work surface, you may only overlap the edges but not the centers.

Serve warm and drenched with a warm honey and butter mixture. 

Consider serving baghrir with a nice scoop of vanilla ice-cream to a nice dessert..Yummy!

Honey-butter sauce (equal amounts)

On a low heat, melt the butter, add honey and give it about 30 seconds to melt and blend.  Add a few drops of orange blossom water for a Fassi version.

Either you pour this sauce over each baghrir or, as we generally do, drench each top of baghrir by soaking it directly into the pool of sauce then reversing it and placing it in a serving dish. When they're piled, each baghrira feeds the other with the sauce and excess sauce will be usually collected by the last one.

Presenting baghrir

Take one baghrira with your fingers, dip the top (with holes) into the orange sauce and pick it up instantly (or it will soak too much sauce and might fall apart). Place the baghrir in a big plate, slightly overlapping each other.



Notes:
  • To freeze baghrir, I wait until they're cool. I use wax paper between each pancakes and stack them in a plastic bag then off to the freezer.
  • To cut on the resting time, double the quantity of baking powder.

2 comments:

  1. Another delicious looking recipe. I always eat crumpets with butter and honey, and these look even tastier. I really need to get my hands on some fine semolina flour so that I can make some of your recipes asap.

    ReplyDelete
  2. Fine semolina flour is sold at Sainsbury's but for the other semolina, a Turkish shop is the only option I found so far. The Turkish use it to make Revani and the Middle Eastern use it to make basboussa and Maamoul.

    ReplyDelete

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