Dish

Baghrir

Baghrir is made by making a batter with semolina flour, all-purpose flour, yeast, and water. The batter is then left to rest for a few hours to allow the yeast to activate. The pancakes are then cooked on a griddle until they are spongy and cooked through. They are often served with honey or jam.

African cuisine› North African cuisine› Moroccan cuisine

Pancake

Origins and history

Baghrir originated in Morocco and has been enjoyed for centuries. It is a traditional dish that is often served during Ramadan.

Dietary considerations

This dish is suitable for people with gluten allergies, but it is not suitable for people with dairy allergies. It is also high in carbohydrates, so it should be consumed in moderation.

Variations

There are many variations of this dish, including adding spices such as cinnamon or cardamom to the batter. Some people also add a splash of orange blossom water to the honey for added flavor.

Presentation and garnishing

To make this dish look extra special, garnish it with a sprinkle of powdered sugar and a few fresh berries. You can also drizzle some extra honey on top for added sweetness.

Tips & Tricks

To make the perfect baghrir, make sure your griddle is hot enough before adding the batter. Use a non-stick griddle or a well-seasoned cast iron griddle to prevent sticking. Cook the pancakes until they are spongy and cooked through, but be careful not to overcook them or they will become dry.