Easy like Sunday Morning

Working on the launch of my exclusive Moroccan skin care line is taking a bit more time than I anticipated! So sorry I haven’t updated my blog.

We spent a beautiful long Easter Weekend at home, cooking up my favourite Moroccan recipes. For breakfast we had fresh orange juice, Moroccan mint thea and Beghrir (Moroccan pancakes.)

Recipe for Beghrir:

2 glasses (to the brim) lukewarm water
1 level glass fine semolina
1/2 glass all purpose flour
1 teaspoon salt
1 teaspoon sugar
2 teaspoons baking powder
1 tablespoon yeast

Preparation:

Make the Batter

Mix the flour, semolina, salt, sugar and baking powder in a mixing bowl. In a blender, measure lukewarm water to just over the 3-cup line.

Add the yeast and process on low speed to blend. Gradually add the dry ingredients.

Increase the processing speed and blend for a full minute, or until very smooth and creamy. The batter should be rather thin, like crepe batter.

Pour the batter into a bowl. Cover with plastic wrap, and leave to rest for 30 minutes to one hour, or until the top of the batter is light and a bit foamy.

Cook the Beghrir

Heat a small non-stick skillet over medium heat. Stir the batter, and use a ladle to pour batter into the hot skillet. Pour carefully and slowly into the center and the batter will spread evenly into a circle. (Do not swirl the pan as you would for a crepe; the batter should spread itself.) Make the beghrir as large as you like.

Bubbles should appear on the surface of the beghrir as it cooks. Don’t flip the beghrir. It only gets cooked on one side.

Cook for about two to three minutes, or until the beghrir doesn’t appear wet anywhere on the surface. It should feel spongy, but not sticky or gummy, when you touch it lightly with your finger.

Transfer the beghrir to cool in a single layer on a clean kitchen towel. Once they are cool, they can be stacked without sticking.

Repeat with the remaining batter.

  • If the bubbles don’t form properly, the batter was probably too thick. Try thinning it by stirring in an additional tablespoon or two of water. Leave the batter to rest for 10 minutes before using.
  • Beghrir are best served with a syrup made from butter and honey. Heat equal portions of butter and honey until bubbly and hot, and then dip the beghrir carefully and quickly in the syrup. Roll them up or layer them on a serving plate.

Besaha!

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