|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 447g||162%|
|Dietary Fiber 27g||96%|
|Total Sugars 9g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Beghrir are tender, spongy, melt-in-your-mouth Moroccan pancakes made from semolina. Yeast in the crepe-like batter causes hundreds of bubbles to form and break on the surface of each pancake as it cooks. This gives beghrir its unique texture and appearance.
Although beghrir are normally cooked only on one side, in some regions of Morocco, they are flipped over for just a moment to help dry out the top. Prepared this way, they might be referred to as khringos, although in Casablanca that term is the name for tiny fritter-like Moroccan churros.
Beghrir are easy to make, but in order for the bubbles to form properly, the batter must be the right consistency. If the batter is too thick, the bubbles can't form. Use the conventional measures or a tall drinking glass to measure ingredients. It might also be helpful to refer to the tips at the end of the recipe.
Leftover beghrir are best stored in freezer, with a small piece of plastic wrap or wax paper between each pancake.
1 1/2 cups fine semolina or durum flour
3/4 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
2 teaspoons baking powder
3 cups plus 2 tablespoons lukewarm water
1 tablespoon yeast
Traditional Moroccan Measures:
Make the Batter
Gather the ingredients.
Mix semolina, flour, salt, sugar, and baking powder in a mixing bowl.
In a blender, measure lukewarm water to just over the 3-cup line. Add yeast and process on low speed to blend. Gradually add dry ingredients.
Increase processing speed and blend for a full minute or until very smooth and creamy. The batter should be thin, about the same consistency as crepe batter.
Pour batter into a bowl. Cover with plastic wrap and let rest for 10 minutes or a bit longer, until top of batter is light and a bit foamy.
Cook the Beghrir
Heat a small non-stick skillet over medium heat. Stir batter and use a ladle to pour batter into hot skillet. Pour carefully and slowly into center, and batter will spread evenly into a circle. (Do not swirl pan as you would for a crepe; the batter should spread itself.) Make beghrir as large as you like.
Bubbles should appear on the surface of beghrir as it cooks. Don't flip beghrir. It only gets cooked on one side.
Cook for about two minutes or until beghrir doesn't appear wet anywhere on the surface. It should feel spongy, but not sticky or gummy when you touch it lightly.
Transfer beghrir to cool in a single layer on a clean kitchen towel. Once cooled, they can be stacked without sticking.
Repeat with remaining batter. Serve plain with toppings on the side or dip pancakes in hot syrup. (See tips below.)
- If the bubbles don't form properly, the batter was probably too thick, or it has risen too long and bubbled too much. Try thinning it by stirring in an additional tablespoon or two of water. Leave the batter to rest for an additional 10 minutes before using.
- To speed up the cooking, try using several skillets at the same time. You could also use a large non-stick griddle.
- Many Moroccans reserve a small non-stick skillet or two exclusively to make beghrir. Normally you don't need to oil the pan, but if there is some residue from a cooked beghrir, you can use a lightly oiled paper towel to wipe the pan clean before making the next pancake.
- 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.