Baghrir

0.7k - 60 минут 4 порции

Baghrir Moroccan pancakes riddled full of holes. This structure allows them to absorb extremely much any sauce, jam and anything you can think of.

Ingredients for Baghrir

Step by step instruction of cooking Baghrir

Шаг 1

In the original recipe the Arabic sites use semolina, so if you have - take it. If not - you can substitute with semolina.

The second important aspect is the proportions of semolina and flour. In westernized recipes are dominated by flour. In the original semolina and, to the extent that it is taken, say, 3 cups and only a few tablespoons of flour.

And last baghrir often bake without eggs.

Шаг 2

Dissolve yeast.

Шаг 3

Mix semolina, flour, salt.

Шаг 4

Add water, yeast, sugar. And within a couple minutes all this mix up with a mixer.
Then, cover with film and leave for half an hour.

Шаг 5

After half an hour remove the foil and start cooking.
On a hot, dry, non-greased frying pan, pour exactly in the center of the dough. And that's all. Not touching, not roll out. The dough itself is distributed according to the required square.

Шаг 6

In our eyes, the pancake starts to dry out (from the edges to the center) and cover the through holes. When it is completely dry, wait a little while and remove. Not turning over. Baghrir fried on one side only.

And prepare the space for pancakes. While they are hot they cannot be placed on top of each other - they will stick to it.

Шаг 7

Why not just eat baghrir. And with soups and different meats and of course, sauces.

Prepare the most classic, we can say the standard is a Moroccan sauce for pancakes baghrir.

To do this, melt the butter. And once it is completely melted, pour in the honey.

Шаг 8

All the sauce is ready.

Шаг 9

It remains to spread baghrir the sauce, roll it into a tube and eat.

Miracle bagera amazing in its porous structure. If we usually put something on the pancake, the pancake fully absorbs the sauce and becomes one with him.

Bon appetit.